Main
Pollo Guisao (Dominican Stew Chicken)
1 h 30 minServes 4Nutri-Score C€€
C
1 h 30 min
1 h 30 minPollo Guisao (Dominican Stew Chicken)
what you need
Ingredients
bone-in chicken (skin removed, cleaned with vinegar)Meat1.2 kg
vinegar (for cleaning the chicken)Pantry30 ml
sofritoPantry60 g
Sazón (packet)Spices1 piece
black pepper (ground)Spices3 g
salt (to taste)Spices8 g- Dominican oreganoSpices4 g
cumin (ground)Spices3 g- smoked paprikaSpices4 g
garlic (smashed)Produce5 pieces
fresh cilantro (chopped)Produce15 g
onion (sliced)Produce1 piece- pepper (sliced)Produce1 piece
- olivesPantry60 g
tomatoes (chopped)Produce2 pieces
sugar (for browning)Pantry15 g
waterOther500 ml
tomato pastePantry30 g- caldo de pollo (if needed for salt)Pantry8 g
- bay leafSpices1 piece
per serving
Nutrition
498kcal
- Carbs
- 11 g
- Proteins
- 63 g
- Fat
- 23 g
what you’ll use
Tools
Stovetop
Frying pan
Mixing bowl
step by step
Method
- Step 1
Clean and season the chicken
- Remove the skin from the chicken and clean it with vinegar.
- Season with sofrito, Sazón, black pepper, salt, Dominican oregano, cumin, smoked paprika, smashed garlic, cilantro, onion, pepper, olives and tomatoes.
- Mix well and marinate for at least an hour, ideally overnight.
- Step 2
Make the brown base
- Add sugar to the pan over medium to low heat.
- Cook until it turns a darker color.
- Step 3
Brown the chicken
- Add the marinated chicken to the dark sugar base and raise the heat to high.
- Do not move it for the first five to 10 minutes, then flip it over to get a nice color on both sides.
- Step 4
Add water and vegetables
- After flipping, add the water with the vegetables.
- Stir in the tomato paste.
- Step 5
Simmer the stew
- Taste and add salt or caldo de pollo if needed.
- Add the bay leaf, cover and simmer for 30 minutes.
- Step 6
Thicken and serve
- If it needs to thicken, boil uncovered for the last five minutes.
- Serve and enjoy.
most cooked first