Description
Dominican Stewed Chicken, or Pollo Guisado, is a flavorful and comforting one-pot dish featuring tender chicken pieces simmered in a richly seasoned sauce with bell peppers, onions, olives, and fresh cilantro. This traditional Dominican recipe balances savory, tangy, and slightly sweet flavors, making it a perfect main course served alongside rice or plantains.
Ingredients
Scale
Chicken Marinade
- 1 whole chicken or combination of dark and white pieces, cut into serving pieces
- Juice of 1 lime
- 1 tablespoon salt
- 1 tablespoon ground oregano
- 1/2 teaspoon black pepper
- 1 teaspoon soy sauce
Stew Ingredients
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1/2 large red onion, sliced
- 1 tablespoon granulated white sugar
- 1/2 cup water
- 1/4 teaspoon tomato paste
- 2 tablespoons chopped Mazanillo or green olives
- 2 tablespoons chopped cilantro, divided in half
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with lime juice, salt, ground oregano, black pepper, and soy sauce. Mix thoroughly to coat all pieces. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Prepare the Vegetables: While the chicken marinates, slice the green and red bell peppers and the red onion as directed. Chop the olives and cilantro, separating half of the cilantro for garnish.
- Sauté Aromatics: Heat a large skillet or pot on medium heat. Add the sliced onions, green, and red peppers and cook until they soften and become fragrant, about 5-7 minutes.
- Add Chicken and Sugar: Add the marinated chicken pieces to the skillet with the sautéed vegetables. Sprinkle in the granulated sugar and stir to combine well with the chicken and veggies.
- Add Liquids and Simmer: Pour in the water and stir in the tomato paste until it is evenly distributed. Bring the mixture to a gentle boil, then reduce heat to low.
- Simmer the Stew: Cover and simmer the chicken for 30-40 minutes, or until the chicken is cooked through and tender, stirring occasionally to prevent sticking.
- Add Olives and Cilantro: In the final 5 minutes of cooking, stir in the chopped olives and one half of the chopped cilantro to infuse the stew with their flavors.
- Garnish and Serve: Remove the medallion from heat and garnish with the remaining fresh cilantro. Serve hot, ideally with rice or fried plantains for an authentic Dominican meal.
Notes
- Use freshly squeezed lime juice for best flavor in the marinade.
- The chicken can be bone-in for more flavor or boneless for quicker cooking.
- Adjust the amount of soy sauce and salt based on your taste preference and dietary needs.
- Simmering time can vary depending on the size and cut of the chicken pieces.
- For added depth, you can include a splash of vinegar or Dominican sazón seasoning if available.
Keywords: Dominican Stewed Chicken, Pollo Guisado, Dominican Chicken Recipe, One-pot Chicken Stew, Caribbean Cooking