Mains

Dominican Republic Pollo Guisado

The Quirky Foodster Team

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15 min (plus marinating)

Prep

40 min

Cook

Ingredients

1 kg (2.2 lb) Chicken pieces, bone-in
100 ml (1/3 cup) Sofrito
45 g (3 tbsp) Tomato paste
15 ml (1 tbsp) Sazon or achiote oil
40 g (1/4 cup) Green olives
300 ml (1.25 cups) Chicken stock
to taste Salt and pepper

Method

Marinate chicken in sofrito, salt and pepper for at least 30 minutes.
Brown chicken in achiote oil until golden on all sides.
Stir in tomato paste and cook 2 minutes, then add stock and olives.
Cover and simmer 30-35 minutes until chicken is tender and the sauce has thickened.
Adjust seasoning and serve hot with white rice.

Introduction: Dominican stewed chicken, simmered low and slow in a rich sofrito-tomato sauce, is one of the most cooked dishes in Dominican households, usually paired with rice and beans as part of everyday lunches and dinners.

Cultural Background: Dominican stewed chicken, simmered low and slow in a rich sofrito-tomato sauce, is one of the most cooked dishes in Dominican households, usually paired with rice and beans as part of everyday lunches and dinners.

Tips: Browning the chicken well builds a deeper base flavor for the stew. Simmer uncovered for the last 5 minutes if the sauce needs to reduce further.

Variations: Add potatoes or carrots to the stew for a one-pot meal. Substitute chicken with goat for chivo guisado. Replace chicken with hearty mushrooms or jackfruit simmered in the same sauce.

Storage: Refrigerate up to 3 days in an airtight container.

Reheating: Reheat gently on the stovetop, adding a splash of water or stock as needed.

Nutrition: Calories: 430 | Protein: 36g | Carbs: 8g | Fat: 27g

FAQs

Q: What is sazon?
A: A seasoning blend of annatto, cumin, garlic and coriander widely used in Caribbean and Latin cooking to add color and depth.