Dominican Stewed Chicken (Pollo Guisado) Recipe

If you’re craving something deeply comforting with a burst of Caribbean flavor, you’ve got to try my Dominican Stewed Chicken (Pollo Guisado) Recipe. It’s one of those dishes that just warms your soul — tender chicken simmered in a savory sauce packed with peppers, onions, and just the right touch of seasoning. I love how versatile it is; it works for a cozy weeknight dinner or a flavorful weekend feast with family.

This Dominican Stewed Chicken (Pollo Guisado) Recipe gets better every time I make it, especially when you let the chicken soak up all those vibrant flavors. The slow-cooked sauce is rich but not overpowering, and it always ends up being a centerpiece that everyone asks for seconds of. Trust me, once you try this, it’ll be a go-to in your recipe rotation!

Ingredients You’ll Need

Every ingredient in this recipe plays a part in creating that authentic Dominican flavor you’re after. When shopping, fresh peppers and cilantro are key — they bring brightness to the dish, so don’t skimp. You can find most of these at your local market or international grocery store.

• Chicken (whole or pieces): Bone-in pieces are my favorite because they stay juicy and add extra richness to the stew.
• Lime juice: Adds a bright tang that tenderizes the chicken and balances the savory elements.
• Salt: Essential for seasoning throughout and bringing all the flavors together.
• Ground oregano: Gives a subtle herbal note that’s classic in Dominican cooking.
• Black pepper: Adds mild warmth without overpowering the dish.
• Chicken bouillon (I used half a packet): This packs a salty, umami punch—feel free to adjust to taste.
• Soy sauce: Just a splash adds depth and a slightly savory touch.
• Green and red bell peppers: Freshness and crunch that soften and blend their sweetness into the sauce.
• Red onion: Offers sweetness and texture as it stews down.
• Garlic (finely chopped or grated): Aromatic and essential for that unmistakable base flavor.
• Granulated sugar: Balances acidity and helps caramelize the sauce.
• Water: To simmer everything just right without drying out the chicken.
• Tomato paste: Concentrated flavor and color, boosting the sauce’s richness.
• Olives (Mazanillo or green, chopped): These bring a salty briny contrast that I personally love.
• Fresh cilantro (chopped): Added twice—once for cooking and again at the end for freshness.

Variations

I always encourage making this Dominican Stewed Chicken (Pollo Guisado) Recipe your own. Sometimes I tweak the veggies or spices depending on what I have in the fridge. It’s all about adjusting to your tastes and making it feel just right for your table.

• Spicy Version: I add a finely chopped habanero or a dash of hot sauce when I want a fiery kick. Just be careful not to overpower the stew’s natural balance.
• With Potatoes or Carrots: Adding chunks of potato or carrot is a great way to make it heartier; they absorb the sauce beautifully.
• Vegetarian Twist: Swap chicken for hearty plant-based meat alternatives or mushrooms, and adjust cooking times accordingly.
• Using Different Herbs: Thyme or culantro can be a nice switch-up if cilantro isn’t your favorite.

How to Make Dominican Stewed Chicken (Pollo Guisado) Recipe

Step 1: Marinate and Prep Your Chicken

Start by rinsing your chicken pieces and then give them a good rub with lime juice and salt. This helps cut any gaminess and seasons the meat from the start. I like to marinate it for at least 15-20 minutes if I’m short on time, but overnight in the fridge makes for even juicier, more flavorful chicken.

Step 2: Sauté Your Aromatics

Heat a little oil in a large skillet or pot over medium heat, then add your sliced onions, peppers, and garlic. Cook until softened and fragrant, about 5 minutes. This step builds the fragrant base that gives the stew its signature brightness.

Step 3: Brown the Chicken

Push the veggies aside and add your chicken pieces skin-side down. Brown the chicken well on all sides for about 5-7 minutes — this locks in juices and adds flavor depth. Don’t rush this step; it’s worth the time.

Step 4: Add Seasonings and Simmer

Stir in the oregano, black pepper, chicken bouillon, soy sauce, sugar, tomato paste, olives, and half the cilantro. Pour in the water gently, making sure the chicken is mostly submerged but not swimming. Bring to a gentle boil, then reduce to a simmer and cover. Let it cook for about 40 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.

How to Serve Dominican Stewed Chicken (Pollo Guisado) Recipe

Garnishes

I always finish with a sprinkle of fresh chopped cilantro — it adds a lovely pop of color and fresh, herbaceous notes that brighten the rich stew. Sometimes I toss on a few extra sliced olives for that salty contrast, too.

Side Dishes

This chicken pairs beautifully with white rice — the classic combo in Dominican homes. You can also serve it alongside tostones (crispy fried plantains) or even maduros (sweet fried plantains) for a sweet-savory balance. A simple side salad or red beans and rice (habichuelas guisadas) rounds out the meal perfectly.

Creative Ways to Present

For special occasions, I like serving the pollo guisado over a bed of yellow rice infused with saffron or annatto oil for vibrant color. You could also plate it in a rustic clay dish with whole bell pepper rings on top to impress guests visually while keeping things authentic.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container and pop them in the fridge right away. This stew actually tastes even better the next day as the flavors continue to meld. It keeps well for 3 to 4 days without losing its magic.

Freezing

If you want to make a big batch, freezing is your friend. Let the stew cool completely, then portion it out into freezer-safe containers. It freezes beautifully for up to 3 months — just avoid freezing the rice with it for the best texture.

Reheating

To reheat, I recommend warming it gently on the stovetop over low-medium heat, stirring occasionally until the chicken is heated through and the sauce is bubbling again. This keeps the chicken moist and the sauce luscious. Avoid the microwave if you can, as it can dry out the meat.

FAQs

Final Thoughts

This Dominican Stewed Chicken (Pollo Guisado) Recipe is one of those dishes I always come back to because it feels like a hug on a plate—such comfort and flavor combined. I hope you enjoy making it as much as I do, and that it brings some warmth and joy to your kitchen as it does to mine. Give it a try and don’t be shy about tweaking the seasonings to find your perfect balance — it’s all about making this recipe your own. Happy cooking!

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