Name: Dominican Stewed Chicken (Pollo Guisado) Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Dominican
Ingredients: 1 whole chicken or combination of dark and white pieces (about 3-4 lbs); 1 lime, juiced; 1 tablespoon salt; 1 teaspoon ground oregano; 1/2 teaspoon black pepper; 1 teaspoon soy sauce; 1/2 packet sazón seasoning (approximately 0.35 oz or 5 g); 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 olives (such as Manzanilla), chopped; 2 tablespoons chopped cilantro, divided

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If you’ve been craving a hearty, comforting meal that bursts with vibrant flavors, then you have to try this Dominican Stewed Chicken (Pollo Guisado) Recipe. It’s one of those dishes that instantly transports me to family dinners filled with laughter and the irresistible aroma of slow-cooked spices. What’s so special about this recipe is how effortlessly it balances tangy, savory, and slightly sweet notes, making it perfect for a cozy weeknight dinner or even a weekend feast.

Whenever I make this Dominican Stewed Chicken (Pollo Guisado) Recipe, I love how versatile it is — it’s great served over rice for an easy classic meal or paired with plantains for something a bit more indulgent. Plus, the ingredients are pretty straightforward, which means you can whip this up without a trip to a specialty store. Trust me, once you try this, you’ll want to keep it in your regular rotation.

Ingredients You’ll Need

The flavors in this Dominican Stewed Chicken (Pollo Guisado) Recipe come from a vibrant mix of fresh vegetables, a handful of pantry staples, and those special Dominican touches like oregano and olives. Buying fresh, ripe peppers and onions really makes a big difference here, so look for vibrant colors when you shop.

Whole chicken or combination of white and dark pieces: I prefer thighs and drumsticks for juiciness, but breasts work fine too.
Lime juice: Adds brightness — fresh squeezed is definitely best for that zesty kick.
Salt: Essential for flavor — adjust to your taste, but don’t skip it!
Ground oregano: This herb is a game-changer, giving the stew an authentic Dominican depth.
Black pepper: Freshly cracked if you can, adds a gentle heat.
Adobo seasoning (half packet): This seasoning blend layers in savory umami notes.
Soy sauce: Just a splash, it brings a surprising richness.
Green pepper (sliced): Adds crunch and a subtle sweetness.
Red pepper (sliced): For color and a touch of sweetness.
Red onion (sliced): Gives a mild pungency that softens beautifully while cooking.
Vegetable oil or preferred cooking oil: Necessary for sautéing and building flavor.
Granulated white sugar: A little sugar balances acidity — don’t skip this trick!
Water: Helps create the stew’s saucy consistency without overpowering flavors.
Tomato paste (just a bit): Concentrated tomato flavor that enriches the sauce.
Mazanillo olives, chopped (or green olives): They add a subtle salty complexity that I adore.
Chopped cilantro (divided): One half cooks in, the other finishes the dish for fresh herbaceousness.

Variations

I’ve played around with this recipe quite a bit, so feel free to personalize it. Little tweaks can make it just right for you, whether you want to dial up the heat or keep it mild. Don’t be shy about experimenting!

Spicy twist: Add a couple of sliced jalapeños or a pinch of cayenne pepper. I tried this once for a game day and loved how it woke up the flavors.
Vegetarian version: Swap the chicken for hearty mushrooms or eggplant and use vegetable broth instead of water — you won’t miss the meat!
Slow cooker style: Brown the chicken first, then add all ingredients to a slow cooker for 4-6 hours on low for super tender results.
Use chicken thighs only: I prefer this cut for juiciness and flavor, and it’s less likely to dry out during stewing.
More olive flavor: Toss in extra olives or a bit of olive brine for a stronger Mediterranean touch.

How to Make Dominican Stewed Chicken (Pollo Guisado) Recipe

Step 1: Marinate and season the chicken

Start by rinsing your chicken pieces and patting them dry—this helps the marinade stick better. In a large bowl, squeeze fresh lime juice over the chicken, then add salt, ground oregano, black pepper, and half the chopped cilantro. Let it sit for at least 20 minutes (or up to an hour) so those flavors soak in. I find that even a short marinade makes a big flavor difference here.

Step 2: Brown the chicken

Heat your oil in a wide, heavy-bottomed pot over medium-high heat. Add the marinated chicken pieces in a single layer (work in batches if needed) and brown each side until golden. This step seals in juices and gives your stew a rich foundation. Don’t rush—take your time to get a nice color on the chicken without burning.

Step 3: Sauté the veggies and build the sauce

Once the chicken is browned and set aside, reduce heat to medium and toss in sliced onions and peppers to sauté until softened—about 5-7 minutes. Stir in tomato paste and sugar, letting them cook for a minute or two to balance acidity and add depth. This is where the magic starts, so be sure not to skip the sugar; it rounds out the robust flavors beautifully.

Step 4: Combine everything and simmer

Return the chicken to the pot, then pour in water and soy sauce along with the chopped olives and the rest of the cilantro. Give everything a gentle stir, cover, and let it simmer low and slow for 35-45 minutes until the chicken is tender and the sauce has thickened. I usually check and give it a gentle stir halfway through to keep everything mingling nicely.

How to Serve Dominican Stewed Chicken (Pollo Guisado) Recipe

The image shows a white round pot filled with cooked chicken pieces in a rich brown sauce. There are several pieces of browned chicken on top, including drumsticks and thighs, all sprinkled with small bits of green herbs. Beneath the chicken, some sliced vegetables can be seen, including red and green bell peppers and onions, all mixed in the dark sauce. The pot is on a white marbled surface, next to a red and white striped cloth. The colors are warm and the textures show the tender cooked chicken skin and saucy vegetables clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I typically finish off this dish with a sprinkle of fresh cilantro for color and brightness. Sometimes, I add a few thin slices of fresh avocado or a wedge of lime on the side, which cuts through the richness perfectly. It’s simple but makes a big impression.

Side Dishes

This dish is screaming for a bed of fluffy white rice—trust me, it soaks up all that delicious sauce. I also love pairing it with fried plantains for a sweet-savory combo or some lightly seasoned steamed vegetables to keep it balanced. If you want a bit of crunch, a simple cabbage slaw on the side works brilliantly.

Creative Ways to Present

For family gatherings or special dinners, I like to serve this stew in a rustic, earthenware bowl surrounded by plenty of fresh herbs and lime wedges. Sometimes I arrange the chicken pieces on a large platter with sliced peppers and olives artfully scattered on top — it definitely elevates the presentation and invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Leftovers of Dominican Stewed Chicken (Pollo Guisado) store beautifully in an airtight container in the refrigerator for up to 3 days. I always let the stew cool completely before sealing it to keep the texture just right. The flavors meld even more overnight, so it often tastes better the next day!

Freezing

Freezing this dish works well too. I portion it out into freezer-safe containers, leaving about an inch of headspace, and freeze for up to 3 months. When you want a comforting meal without fuss, just thaw overnight in the fridge before reheating.

Reheating

I like reheating on the stovetop over low heat with a splash of water or chicken broth to loosen the sauce if needed. This keeps the chicken tender and the sauce luscious without drying it out. Avoid microwaving if you want to preserve that fresh-cooked texture.

FAQs

Can I use chicken breasts instead of dark meat for this Dominican Stewed Chicken (Pollo Guisado) Recipe?

Absolutely! You can use chicken breasts if you prefer white meat, but keep in mind that breasts are leaner and can dry out more easily during stewing. To avoid dryness, watch the cooking time closely and consider lowering the heat once simmering to keep the chicken tender and juicy.
What’s the best way to thicken the sauce if it’s too watery?

If your sauce is too thin, you can simmer it uncovered for a bit longer to reduce the liquid naturally. Another trick I use is adding a small slurry made from cornstarch and cold water, stirred in gradually while heating, to create a thicker consistency without altering the flavor.
Can I prepare part of this Dominican Stewed Chicken (Pollo Guisado) Recipe ahead of time?

Yes! You can marinate the chicken up to 24 hours ahead, which actually helps develop flavor. Also, you can brown the chicken and prep the vegetables the day before, then finish cooking just before mealtime for a more relaxed cooking experience.
What can I substitute for Mazanillo olives if I can’t find them?

Green olives are a great substitute and more widely available. Just chop them finely and add them during the simmering step for that salty, savory punch that balances the stew perfectly.
Is this Dominican Stewed Chicken (Pollo Guisado) Recipe spicy?

This recipe is generally mild, with warm, savory flavors. If you like heat, feel free to add some fresh chilies or hot sauce during cooking or at the table — it’s totally customizable.

Final Thoughts

After making this Dominican Stewed Chicken (Pollo Guisado) Recipe a dozen times, it still feels like a warm hug on a plate. It’s familiar, comforting, and full of personality — the kind of meal kitchen memories are made of. I hope you’ll give it a try and make it your own; it’s one of those dishes that tastes even better when shared with friends and family. Happy cooking!