Prep Time: 10 minutes | Cook Time: 45 minutes | Refrigaration: 12 hours | Servings: 4 people
This is a classic dish you should not miss! You might be wondering how I achieved the golden colour of the chicken, it’s just caramelized sugar! This dish is superb and one of the best-tasting chicken dishes I’ve tried in my life!
Ingredients
1 whole chicken or combination of dark and white pieces
1 lime juiced
1 tablespoon salt
1 tablespoon Goya adobo
1 teaspoon ground oregano
1/2 teaspoon black pepper
1/2 packet powdered chicken bouillon (I used half a packet)
1 teaspoon soy sauce
1/2 green pepper sliced
1/2 red pepper sliced
1/2 large red onion sliced
1/4 c. Mazola corn oil
1 tablespoon granulated white sugar
1/2 c. water
1/4 teaspoon tomato paste
2 tablespoon Goya salad olives or Manzanillo olives, chopped
2 tablespoon chopped cilantro divided in half
How to make Dominican Stewed Chicken (Pollo Guisado)
Step 1: If using a whole chicken, make sure to chop it up. Take the skin off except for the wings and drumette. Then, remove some of the little pieces of fat.
Step 2: In a bowl, place the chicken. Add water and lime juice, then massage into the chicken for approximately a minute. After a minute, drain the water but do not rinse.
Step 3: Add the salt, adobo, oregano, chicken bullion, and soy sauce in the same bowl with the chicken. Mix well. Place in the fridge for at least 6 hours or preferably overnight for maximum flavour.
Step 4: When ready to cook, prep the other ingredients. Start by slicing the peppers and onions. Next, finely chop the cilantro and salad olives.
Step 5: To the chicken, add the peppers, onions, and a tbsp chopped cilantro. Mix well with the marinade.
Step 6: Heat the corn oil in a large skillet or deep pan over high heat. To the middle of the pan, quickly add the sugar. Add the first piece of chicken right on top of the sugar once it starts to caramelize, turning deep brown, and smoking. Add only the chicken and leave the peppers and onions in the liquid seasoning. Repeat until all the chicken is added to the pan. Cook the chicken pieces for approximately 4 to 5 minutes.
Step 7: Meanwhile, pour in half a cup of water to the seasoning with the peppers and onions.
Step 8: Flip the chicken. Add around 3 tbsp of the seasoned water to the pan, then adjust the heat to medium-low. Every 5 minutes or so for about 30 minutes, add the seasoned water. In case you run low on the seasoning water, just add more water to the seasoning.
Step 9: To the skillet, add the peppers, onions, tomato paste, and olives after 30 minutes. Mix well and continue to cook for another 15 minutes, stirring often and ensuring the dish does not dry out too soon. If it is already dried out, it is done.
Step 10: When done, garnish the chicken with the remaining cilantro. For a classic Dominican experience, serve this with white rice. Enjoy!
Ingredients
- 1 whole chicken or combination of dark and white pieces
- 1 lime juiced
- 1 tablespoon salt
- 1 tablespoon Goya adobo
- 1 teaspoon ground oregano
- 1/2 teaspoon black pepper
- 1/2 packet powdered chicken bouillon (I used half a packet)
- 1 teaspoon soy sauce
- 1/2 green pepper sliced
- 1/2 red pepper sliced
- 1/2 large red onion sliced
- 1/4 c. Mazola corn oil
- 1 tablespoon granulated white sugar
- 1/2 c. water
- 1/4 teaspoon tomato paste
- 2 tablespoon Goya salad olives or Manzanillo olives, chopped
- 2 tablespoon chopped cilantro divided in half
Instructions
Step 1: If using a whole chicken, make sure to chop it up. Take the skin off except for the wings and drumette. Then, remove some of the little pieces of fat.
Step 2: In a bowl, place the chicken. Add water and lime juice, then massage into the chicken for approximately a minute. After a minute, drain the water but do not rinse.
Step 3: Add the salt, adobo, oregano, chicken bullion, and soy sauce in the same bowl with the chicken. Mix well. Place in the fridge for at least 6 hours or preferably overnight for maximum flavour.
Step 4: When ready to cook, prep the other ingredients. Start by slicing the peppers and onions. Next, finely chop the cilantro and salad olives.
Step 5: To the chicken, add the peppers, onions, and a tbsp chopped cilantro. Mix well with the marinade.
Step 6: Heat the corn oil in a large skillet or deep pan over high heat. To the middle of the pan, quickly add the sugar. Add the first piece of chicken right on top of the sugar once it starts to caramelize, turning deep brown, and smoking. Add only the chicken and leave the peppers and onions in the liquid seasoning. Repeat until all the chicken is added to the pan. Cook the chicken pieces for approximately 4 to 5 minutes.
Step 7: Meanwhile, pour in half a cup of water to the seasoning with the peppers and onions.
Step 8: Flip the chicken. Add around 3 tbsp of the seasoned water to the pan, then adjust the heat to medium-low. Every 5 minutes or so for about 30 minutes, add the seasoned water. In case you run low on the seasoning water, just add more water to the seasoning.
Step 9: To the skillet, add the peppers, onions, tomato paste, and olives after 30 minutes. Mix well and continue to cook for another 15 minutes, stirring often and ensuring the dish does not dry out too soon. If it is already dried out, it is done.
Step 10: When done, garnish the chicken with the remaining cilantro. For a classic Dominican experience, serve this with white rice. Enjoy!
