Main
Pollo Guisado Dominicano
1 h 30 minServes 4Nutri-Score C€€
C
1 h 30 min
1 h 30 minPollo Guisado Dominicano
what you need
Ingredients
chicken thighs (bone-in, skin-on)Meat800 g- chicken drumsticksMeat600 g
adobo seasoning (1 tbsp)Spices1 piece- Dominican oregano (1 tbsp)Spices1 piece
garlic powder (1 tbsp)Spices1 piece
black pepper (1 tbsp)Spices1 piece
sofrito (heaping spoonful)Fresh1 piece
red bell pepper (cut as desired)Produce1 piece- green bell pepper (cut as desired)Produce1 piece
- cilantro (chopped)Produce15 g
red onion (sliced)Produce1 piece
tomato paste (2 tbsp)Pantry2 pieces
sugar (1 tbsp, for browning)Pantry1 piece
vegetable oil (for the caldero)Pantry60 ml
waterOther500 ml
per serving
Nutrition
593kcal
- Carbs
- 11 g
- Proteins
- 53 g
- Fat
- 38 g
what you’ll use
Tools
Dutch oven
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 3
Add the tomato paste
- Add the tomato paste and let it soften.
- Step 4
Add water and evaporate
- Add a little water to the pan and let it evaporate.
- Step 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.