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Pollo Guisado Dominicano
Plat

Pollo Guisado Dominicano

1 h 30Pour 4Nutri-Score C€€
par @marcellamariau1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thighs (bone-in, skin-on)Viandes800 g
  • chicken drumsticksViandes600 g
  • adobo seasoning (1 tbsp)Épices1 morceau
  • Dominican oregano (1 tbsp)Épices1 morceau
  • garlic powder (1 tbsp)Épices1 morceau
  • black pepper (1 tbsp)Épices1 morceau
  • sofrito (heaping spoonful)Produits frais1 morceau
  • red bell pepper (cut as desired)Fruits et légumes1 morceau
  • green bell pepper (cut as desired)Fruits et légumes1 morceau
  • cilantro (chopped)Fruits et légumes15 g
  • red onion (sliced)Fruits et légumes1 morceau
  • tomato paste (2 tbsp)Épicerie2 morceaux
  • sugar (1 tbsp, for browning)Épicerie1 morceau
  • vegetable oil (for the caldero)Épicerie60 ml
  • waterAutres500 ml

par portion

Nutrition

593kcal

Glucides
11 g
Protéines
53 g
Lipides
38 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Cocotte
  • Saladier

pas à pas

Préparation

  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.
    Étape 1

  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.
    Étape 2

  3. Add the tomato paste

    • Add the tomato paste and let it soften.
    Étape 3

  4. Add water and evaporate

    • Add a little water to the pan and let it evaporate.
    Étape 4

  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.
    Étape 5
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