Dominican Stewed Chicken (Pollo Guisado) Recipe
Dominican Stewed Chicken, known as Pollo Guisado, is a flavorful and hearty dish featuring tender chicken pieces simmered in a rich, savory sauce infused with lime, peppers, onions, and a blend of spices. This traditional Dominican recipe highlights the vibrant flavors of the Caribbean and is perfect served with rice or bread for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Dominican
Ingredients
Scale
Chicken Marinade
- 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)
Vegetables and Sauce
- 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
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with lime juice, salt, ground oregano, black pepper, soy sauce, and sazón seasoning. Mix well to ensure all pieces are evenly coated. Allow to marinate for at least 30 minutes to enhance the flavors.
- Prepare the Vegetables: While the chicken marinates, slice the green and red bell peppers and the red onion. Chop the olives and cilantro, dividing the cilantro into two portions for later use.
- Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven over medium heat, add a bit of oil (optional), then add the sliced onions and peppers. Cook until they soften, about 5 minutes, stirring occasionally.
- Add the Chicken: Place the marinated chicken pieces into the pot with the sautéed vegetables. Brown the chicken on all sides for about 7-10 minutes to develop flavor.
- Create the Sauce: Stir in the granulated white sugar, tomato paste, chopped olives, half of the chopped cilantro, and 1/2 cup water. Mix well to combine all ingredients.
- Simmer the Stew: Reduce the heat to low, cover the pot, and let the chicken simmer for 45-60 minutes, stirring occasionally, until the chicken is tender and cooked through. If the sauce becomes too thick, add a little more water as needed.
- Finish and Serve: Once the chicken is cooked and the sauce has thickened to your liking, adjust salt or seasoning if needed. Sprinkle the remaining chopped cilantro over the top for garnish. Serve hot accompanied by white rice or your preferred side dish.
Notes
- This recipe can be made with a whole chicken cut into pieces or a mix of dark and white meat according to preference.
- Adjust the amount of soy sauce and sazón seasoning based on saltiness preference.
- Adding a small amount of oil when sautéing the vegetables intensifies flavor but can be omitted for a lighter dish.
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Serve with avocado slices or fried plantains for a complete Dominican meal experience.
Keywords: Dominican stewed chicken, Pollo Guisado, Caribbean chicken recipe, stewed chicken, Dominican cuisine, traditional chicken stew