Dominican style Pollo Guisado

Dominican-style Pollo Guisado (stewed chicken) is a rich, flavorful dish known for its tender chicken and signature caramelized color achieved by browning sugar in oil. Key ingredients typically include lime-marinated chicken, various seasonings like adobo and sazón, sofrito (or a mix of garlic, onion, and peppers), tomato sauce, and green olives.

Ingredients

• 2-3 lbs bone-in chicken pieces (thighs and legs work well), skin removed

• 1 lime, juiced, for cleaning/marinating

• Seasonings: 1 tbsp adobo seasoning, 1 tsp dried oregano, 1/2 tsp black pepper, 1 packet sazón seasoning (optional, for color and flavor), 1 tbsp soy sauce

• Vegetables: 1 large onion (sliced), 1-2 bell peppers (Cubanelle or a mix of red/green, sliced), 4 cloves garlic (mashed or minced)

• For the stew: 2 tbsp oil, 1 tsp granulated white sugar, 1/4 cup green olives (pitted), 1-2 tbsp tomato paste or 1/2 cup tomato sauce, 1-2 cups water or chicken broth, fresh cilantro for garnish

Instructions

1. Clean and Marinate the Chicken: Place chicken pieces in a large bowl. Add the lime juice and toss to coat. Drain the water, but do not rinse again. Season the chicken with adobo, oregano, black pepper, sazón, and soy sauce. Add the raw chopped onions, peppers, and garlic, mixing well. Marinate for at least 15 minutes, or ideally overnight in the refrigerator for maximum flavor.

2. Caramelize Sugar: In a large pot or deep skillet (a caldero is traditional), heat the oil over medium heat. Add the sugar and stir continuously until it melts and turns a dark amber or dark brown color, being careful not to burn it.

3. Sear the Chicken: Carefully add the chicken pieces to the pot, leaving behind the excess marinade liquid and vegetables for a moment. Sear the chicken until it is browned on both sides, about 5-6 minutes per side.

4. Simmer and Braise: Add the reserved marinade vegetables and liquid to the pot. Stir to combine. Add the water/broth and tomato paste/sauce, along with the green olives. Bring the mixture to a boil.

5. Cook to Tenderness: Reduce the heat to medium-low, cover the pot, and let it simmer until the chicken is fully cooked and tender, about 30–45 minutes, stirring occasionally. If the sauce becomes too thick or dries out, add a small splash of water; if it is too thin, let it simmer uncovered for the last few minutes to reduce.

6. Garnish and Serve: Taste and adjust salt if needed. Garnish with fresh chopped cilantro. Pollo guisado is traditionally served with white rice and beans to create the classic Dominican meal known as La Bandera.

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