Dominican Pollo Guisado (Chicken Stew) Recipe
Dominican Pollo Guisado is a hearty and flavorful chicken stew, simmered with a vibrant mix of onions, bell peppers, tomatoes, garlic, and a blend of traditional Dominican seasonings. This comforting dish features tender bone-in, skinless chicken infused with the zesty freshness of lime and the savory depth of tomato paste and chicken broth, offering a perfect balance of tangy, savory, and aromatic flavors loved in Dominican cuisine.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Dominican
Ingredients
Chicken and Marinade
- 3 pounds bone-in, skinless chicken
- 1 tablespoon adobo seasoning
- 1 tablespoon oregano
- ½ teaspoon black pepper
- 1 lime, juiced
- 1.5 tablespoons olive oil
- 2 tablespoons cooking oil
Vegetables and Aromatics
- 1 onion, diced
- 3 bell peppers, diced
- 3 medium tomatoes, diced
- 6-8 garlic cloves, minced
- ¼ cup green olives
- ¼ cup cilantro, chopped
Broth and Seasoning
- 1 teaspoon sugar
- ½ cup chicken broth
- 1 tablespoon tomato paste
Instructions
- Marinate the Chicken: In a large bowl, mix the chicken pieces with adobo, oregano, black pepper, lime juice, and olive oil. Coat well and let it marinate for at least 30 minutes to absorb the flavors.
- Sauté Aromatics: In a large pot or deep skillet, heat 2 tablespoons of cooking oil over medium heat. Add the diced onion, bell peppers, and minced garlic. Cook until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Chicken and Brown: Add the marinated chicken pieces to the pot with the sautéed vegetables. Brown the chicken on all sides for about 8-10 minutes to develop flavor and seal in juices.
- Add Tomatoes and Tomato Paste: Stir in the diced tomatoes and tomato paste. Mix well to combine, cooking for another 5 minutes to deepen the flavors.
- Add Olives, Sugar, and Broth: Toss in the green olives and sprinkle the sugar over the mixture. Pour in the chicken broth, stirring everything together to combine.
- Simmer the Stew: Reduce the heat to low, cover the pot, and let the chicken simmer gently for 40-50 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
- Finish with Cilantro: Stir in the chopped cilantro just before serving to add a fresh and bright herbal note to the stew.
- Serve: Serve hot, ideally with white rice or traditional Dominican sides to soak up the rich sauce.
Notes
- You can substitute chicken broth with water, but broth adds more depth of flavor.
- Bone-in chicken adds more flavor; however, you can use boneless cuts for a quicker cooking time.
- Adjust the seasoning to your taste, especially the adobo and oregano levels.
- Adding a small amount of sugar balances the acidity from tomatoes and lime juice.
- Letting the stew rest for a few minutes after cooking allows the flavors to meld further.
