Dominican Pollo Guisado Stewed Chicken
Dive into the vibrant flavors of the Caribbean with this Dominican Pollo Guisado, a comforting and boldly seasoned stewed chicken dish. Tender bone-in chicken is marinated in lime juice, adobo, and garlic, then simmered slowly with bell peppers, onions, tomatoes, and a rich blend of spices, including sazon with annatto for its signature golden hue. The addition of soy sauce and tomato paste creates a luscious, savory sauce that’s perfect for draping over fluffy white rice. Finished with a sprinkle of fresh cilantro, this one-pot wonder is the ultimate expression of traditional Dominican home cooking. Perfect for weeknight dinners or special occasions, this recipe is a true celebration of bold, heartwarming flavors!
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Recipe Information
Ingredients
- 2 lbs Chicken (bone-in, skin-on or skinless, cut into pieces)
- 2 tbsp Lime or vinegar
- 1 tbsp Adobo seasoning
- 1 tsp Ground oregano
- 4 cloves Garlic (minced)
- 1 medium Onion (sliced)
- 1 medium Bell pepper (sliced, any color)
- 1 medium Tomato (diced)
- 1 packet Sazon packet with annatto
- 2 tbsp Soy sauce
- 2 tbsp Tomato paste
- 1 Chicken bouillon cube (optional)
- 2 tbsp Vegetable oil
- 1.5 cups Water
- 2 tbsp Cilantro (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Rinse the chicken with water and the lime juice or vinegar, making sure to clean the pieces well. Pat dry with paper towels.
Place the cleaned chicken in a large bowl. Season with adobo, oregano, minced garlic, and a pinch of black pepper. Mix thoroughly to coat the chicken well. Cover and marinate for at least 30 minutes, or overnight in the refrigerator for best flavor.
In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chicken pieces (reserve the marinade) and sear them until browned on all sides, about 5 minutes.
Add the sliced onion, bell pepper, and diced tomato to the pot. Stir and cook for a few minutes until the vegetables soften slightly.
Sprinkle the sazon packet over the chicken and stir to distribute the seasoning evenly. Add the soy sauce, tomato paste, and optional chicken bouillon cube. Stir well to combine.
Pour in the reserved marinade along with the water. Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and allow it to cook for about 35-40 minutes, stirring occasionally.
As the chicken cooks, the sauce will thicken and the flavors will develop. If necessary, adjust the salt and pepper to taste. If the sauce becomes too thick, you can add a little more water to reach your desired consistency.
In the last 5 minutes of cooking, stir in the chopped cilantro for a final burst of fresh flavor.
Remove the pot from the heat and serve the pollo guisado hot with white rice, beans, and/or fried plantains for a complete Dominican meal.
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 7333 mg | 319% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 21.2 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 270 mg | 21% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3283 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
