Plato principal
Pollo Guisado Dominicano
1 h 30 minPara 4Nutri-Score C€€
C
1 h 30 min
1 h 30 minPollo Guisado Dominicano
lo que necesita
Ingredientes
chicken thighs (bone-in, skin-on)Carne800 g- chicken drumsticksCarne600 g
adobo seasoning (1 tbsp)Especias1 pieza- Dominican oregano (1 tbsp)Especias1 pieza
garlic powder (1 tbsp)Especias1 pieza
black pepper (1 tbsp)Especias1 pieza
sofrito (heaping spoonful)Fresco1 pieza
red bell pepper (cut as desired)Frutas y verduras1 pieza- green bell pepper (cut as desired)Frutas y verduras1 pieza
- cilantro (chopped)Frutas y verduras15 g
red onion (sliced)Frutas y verduras1 pieza
tomato paste (2 tbsp)Despensa2 piezas
sugar (1 tbsp, for browning)Despensa1 pieza
vegetable oil (for the caldero)Despensa60 ml
waterOtro500 ml
por ración
Nutrición
593kcal
- Carbohidratos
- 11 g
- Proteínas
- 53 g
- Grasas
- 38 g
lo que usará
Utensilios
Cocotte
Bol
paso a paso
Preparación
- Paso 1
Season the chicken
- Add the adobo, Dominican oregano, garlic powder, black pepper and sofrito to the chicken.
- Add the bell peppers, cilantro and red onion.
- Mix well and let marinate for at least 1 hour.
- Paso 2
Brown the meat
- Heat the oil in a caldero.
- Add the sugar and wait until it turns brown and dark.
- Add the meat and let it sit for about 3 minutes to take on color.
- Flip the pieces and let them brown for a few minutes without burning.
- Paso 3
Add the tomato paste
- Add the tomato paste and let it soften.
- Paso 4
Add water and evaporate
- Add a little water to the pan and let it evaporate.
- Paso 5
Simmer with the marinade
- Add water to the bowl used for marinating the meat and pour it into the pan with the leftover veggies.
- Bring to a simmer and cook on low.