Dominican Pollo Guisado Recipe

Pollo Guisado, or Dominican Braised Chicken, is a dish that has become a staple in my home, not just because it’s incredibly easy to make, but because of the sheer joy it brings to everyone who tastes it. There’s something truly magical about the aroma that fills the kitchen as the chicken simmers in that rich, flavorful tomato sauce, infused with the warmth of Caribbean spices. My family, even my pickiest eaters, absolutely devour this dish. Served over fluffy white rice and a side of stewed beans, it’s a complete and satisfying meal that transports us straight to the sunny shores of the Dominican Republic with every bite. It’s more than just dinner; it’s a comforting, flavorful experience that we look forward to again and again. This recipe isn’t just about following steps; it’s about creating a little piece of Caribbean sunshine right in your own kitchen.

Ingredients

This Pollo Guisado recipe is all about layering flavors, starting with fresh, vibrant ingredients. Let’s break down each component and understand why it’s essential for creating that authentic Dominican taste.

• 8 bone-in chicken pieces (thighs and drumsticks recommended): Bone-in chicken is crucial for Pollo Guisado. The bones and skin (though we remove the skin for this recipe, it still contributes flavor during the initial browning) impart a depth of flavor and richness to the sauce that boneless, skinless chicken simply can’t replicate. Thighs and drumsticks are particularly excellent choices because they are dark meat, which stays wonderfully moist and tender during the braising process. Dark meat also has a richer, more robust flavor that stands up beautifully to the bold spices in this dish. You can certainly use a mix of chicken pieces, including breasts, but be mindful that chicken breasts can dry out more easily during braising. If using breasts, consider reducing the cooking time slightly.
• 1 red bell pepper (or any color you’d like): Bell peppers are foundational to the flavor profile of Pollo Guisado. Red bell peppers offer a slightly sweeter taste compared to green peppers, and they add a beautiful pop of color to the dish. However, feel free to use any color bell pepper you have on hand – yellow or orange peppers will also work wonderfully, each contributing its unique subtle sweetness. Bell peppers not only provide flavor but also a lovely textural element as they soften and become part of the luscious sauce.
• 1 green bell pepper (or use another sweet bell pepper): The combination of red and green bell peppers creates a balanced sweetness and slight bitterness that adds complexity to the dish. Green bell peppers have a more vegetal, slightly grassy flavor that contrasts nicely with the sweeter red pepper. If you prefer a sweeter profile, you can substitute the green bell pepper with another red, yellow, or orange bell pepper. The key is to have a generous amount of bell pepper to infuse the stew with its characteristic flavor.
• 1 medium red onion (or yellow): Onions are another aromatic building block of Pollo Guisado. Red onions bring a slightly sharper, more pungent flavor compared to yellow onions, which tend to be milder and sweeter when cooked. Either red or yellow onion will work perfectly in this recipe. Onions, when sautéed and braised, become wonderfully sweet and melt into the sauce, adding body and depth of flavor. They are essential for creating that savory base for the stew.
• 1 lime, juiced: Fresh lime juice is the secret ingredient that brightens up Pollo Guisado and adds a crucial element of acidity. The lime juice tenderizes the chicken during the marination process and cuts through the richness of the tomato sauce and chicken fat, providing a zesty counterpoint. Using freshly squeezed lime juice is highly recommended for the best flavor; bottled lime juice can sometimes lack the same vibrant freshness.
• 3 garlic cloves, grated or minced: Garlic is indispensable in Dominican cooking and is a key flavor component in Pollo Guisado. Grating or mincing the garlic releases its potent aroma and flavor more effectively than simply chopping it. Garlic provides a pungent, savory base note that complements the other aromatics and spices in the dish. Don’t be shy with the garlic – it’s a defining flavor in this recipe.
• 1 teaspoon dried oregano: Dried oregano is a classic Mediterranean herb that’s also widely used in Caribbean cuisine. It imparts a slightly peppery, earthy, and slightly bitter flavor that adds depth and complexity to the spice blend. Oregano works beautifully with chicken and tomato-based sauces, enhancing the overall savory profile of the Pollo Guisado.
• 2 teaspoons sazón (optional – see notes): Sazón is a popular Latin American seasoning blend that typically contains annatto, cumin, coriander, garlic powder, and oregano. It adds a vibrant color (thanks to annatto) and a complex savory flavor to dishes. While optional, sazón is a fantastic shortcut to achieving an authentic Dominican flavor in Pollo Guisado. If you choose to use sazón, be mindful of the salt content in your sazón blend and adjust the added salt accordingly. If you can’t find sazón, you can create a similar flavor profile by increasing the amounts of oregano, garlic powder, and adding a pinch of cumin and coriander to the marinade. Annatto (achiote) can be added for color if desired.
• Kosher salt and freshly ground pepper: Salt and pepper are the foundational seasonings that enhance all the other flavors in the dish. Kosher salt is preferred by many cooks for its clean taste and ease of use. Freshly ground black pepper provides a more pungent and aromatic pepper flavor compared to pre-ground pepper. Seasoning in layers is key in Pollo Guisado; we use salt in the marinade and then adjust seasoning at the end to ensure the flavors are perfectly balanced.
• 2 tablespoons neutral oil (avocado oil recommended): A neutral oil with a high smoke point, like avocado oil, is ideal for browning the chicken. Neutral oils don’t impart their own flavor, allowing the flavors of the chicken and spices to shine through. Other suitable neutral oils include canola oil, vegetable oil, or grapeseed oil. Olive oil can also be used, but its lower smoke point and distinct flavor may not be as ideal for high-heat browning.
• 1 teaspoon sugar (optional): A touch of sugar, while optional, is a common technique in Dominican cooking to balance the acidity of the tomatoes and enhance the overall sweetness and depth of flavor of the sauce. The sugar caramelizes slightly when browned in the pan, adding another layer of flavor complexity. If you are watching your sugar intake, you can omit it, but it does contribute to the authentic taste of Pollo Guisado.
• 1/2 cup water, divided: Water is used in two stages of the cooking process. First, a quarter cup of water is used to deglaze the pan after browning the chicken, lifting up all those flavorful browned bits from the bottom. The remaining quarter cup of water is mixed with tomato paste and bouillon to create a flavorful liquid base for the sauce. Water helps to create steam and braise the chicken, ensuring it stays moist and tender.
• 1 tablespoon tomato paste: Tomato paste is a concentrated form of tomatoes that adds a deep, rich tomato flavor and umami to the sauce. It thickens the sauce and provides a more intense tomato taste than fresh tomatoes or tomato sauce alone. A little tomato paste goes a long way in enhancing the depth of flavor in Pollo Guisado.
• 1 teaspoon chicken bouillon (optional, see notes): Chicken bouillon, or chicken stock powder, is another optional ingredient that can boost the savory, chicken flavor of the dish. It adds umami and intensifies the overall richness of the sauce. If you are using sazón, which often contains MSG (a flavor enhancer), you may want to omit the bouillon or use it sparingly. Alternatively, you can use homemade or low-sodium chicken broth instead of water and bouillon for a richer base.
• 2 to 3 plum tomatoes, cut into quarters, or 1/2 cup tomato sauce: Fresh plum tomatoes or tomato sauce provide the main tomato element in Pollo Guisado. Plum tomatoes offer a fresher, brighter tomato flavor, while tomato sauce is more convenient and provides a smoother sauce base. You can use either, or even a combination of both for a more complex tomato flavor. If using fresh tomatoes, ensure they are ripe and flavorful for the best results.
• 1 bay leaf (optional): Bay leaf is a classic aromatic that adds a subtle, slightly floral and herbaceous note to braised dishes. While optional, it contributes a layer of subtle complexity to Pollo Guisado, enhancing the overall depth of flavor. Remember to remove the bay leaf before serving.
• 1/2 cup green olives plus a few tablespoons brine (optional): Green olives, especially Spanish olives or Castelvetrano olives, add a salty, briny, and slightly tangy element to Pollo Guisado. They provide a wonderful contrast to the richness of the chicken and tomato sauce. The olive brine adds an extra layer of salty, umami flavor to the sauce. If you’re not a fan of olives, you can omit them, but they are a traditional and delicious addition to this dish.
• A small bunch of fresh coriander leaves, chopped: Fresh coriander (cilantro) is the perfect finishing touch for Pollo Guisado. It adds a bright, citrusy, and herbaceous note that lightens up the dish and provides a fresh counterpoint to the rich flavors. Cilantro is best added at the very end of cooking to preserve its fresh flavor and vibrant green color.

Instructions

Let’s walk through the steps to create this flavorful Dominican Pollo Guisado. Each step is designed to build layers of flavor and ensure your chicken is perfectly tender and the sauce is rich and delicious.

1. Prepare the Chicken and Marinade: Begin by removing the skin from the chicken pieces. While the skin contributes flavor during browning, Pollo Guisado traditionally uses skinless chicken to allow the marinade and sauce to fully penetrate the meat. Place the skinless chicken pieces in a large bowl. Now, prepare your vegetables: dice half of the red and green bell peppers and half of the red onion into small, uniform pieces. Slice the remaining halves of the peppers and onion into thin strips; these will be added later in the cooking process to retain some texture. Add the diced peppers and onions to the bowl with the chicken.
2. Infuse with Aromatics and Spices: To the chicken and diced vegetables, add the freshly squeezed lime juice, grated or minced garlic, dried oregano, and sazón (if using). Season generously with kosher salt and freshly ground black pepper – about 1 teaspoon of salt and 1/4 teaspoon of pepper is a good starting point, but you can adjust to your taste. Toss everything together thoroughly, ensuring that the chicken pieces are well coated with the marinade and vegetables.
3. Marinate for Flavor Depth: Allow the chicken to marinate for at least 15 minutes at room temperature. For a deeper, more intense flavor, marinate in the refrigerator for up to one hour. The longer marinating time allows the lime juice to tenderize the chicken and the spices to penetrate deeply into the meat, resulting in a more flavorful and succulent Pollo Guisado.
4. Sear and Brown the Chicken: Heat the neutral oil (avocado oil recommended) in a large skillet with a lid over medium-high heat. This initial searing is crucial for developing rich, browned flavors in the chicken and the base of the sauce. If using sugar (optional), sprinkle it into the middle of the hot pan. As soon as the sugar begins to caramelize and turn brown (be careful not to burn it), carefully add the chicken pieces to the skillet in a single layer. Try to leave as much of the chopped vegetables and marinade behind in the bowl as possible at this stage; we’ll add them later.
5. Develop Rich Browned Flavors: Cook the chicken pieces undisturbed for about 3 minutes on the first side, until they are nicely browned. This browning, known as the Maillard reaction, is key to building deep, savory flavors. Flip the chicken pieces and cook for another 2 to 3 minutes on the other side until browned. Don’t worry about cooking the chicken through at this point; we are just focusing on developing that beautiful browned crust and flavor.
6. Deglaze and Simmer: Pour 1/4 cup of water into the bowl with the leftover marinade and mix to combine, swirling to pick up all the flavorful marinade remnants. Pour this mixture over the browned chicken in the skillet, deglazing the pan and lifting up all those delicious browned bits from the bottom. Sprinkle the diced vegetables from the marinade over the chicken as well. Cover the skillet tightly with a lid, reduce the heat to medium-low, and let the chicken simmer gently for about 20 minutes. During this time, stir the chicken around once or twice to ensure even cooking and prevent sticking.
7. Prepare the Tomato Paste Mixture: While the chicken is simmering, prepare the tomato paste mixture. In a small bowl, combine the tomato paste, chicken bouillon (if using), and the remaining 1/4 cup of water. Mix well until the tomato paste is fully dissolved and the bouillon is incorporated. This mixture will add depth and richness to the sauce.
8. Add Vegetables and Simmer Again: After 20 minutes of simmering, remove the lid from the skillet. Add the quartered or diced plum tomatoes (or tomato sauce), sliced bell peppers and onions (the ones you sliced into strips), and bay leaf (if using) to the skillet. Drizzle the prepared tomato paste mixture over the vegetables and chicken. Cover the skillet again, and continue to simmer over medium-low heat for another 15 minutes, or until the vegetables have slightly softened and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
9. Finish with Olives and Brine: Remove the lid and add the green olives and a few tablespoons of olive brine to the skillet. The olives and brine add a salty, briny, and tangy element that complements the rich sauce. At this stage, if you feel the sauce is too thick, you can add a ¼ cup more water, but usually, it’s not necessary.
10. Thicken the Sauce and Season: Cook uncovered for about 3 minutes, allowing the sauce to thicken slightly and the flavors to meld together beautifully. Taste the sauce and adjust seasonings with additional salt and pepper as needed to achieve the perfect flavor balance.
11. Garnish and Serve: Finally, stir in the freshly chopped coriander leaves. The cilantro adds a burst of freshness and vibrant flavor. Your Dominican Pollo Guisado is now ready to serve!

Nutrition Facts

(Estimated, per serving, based on 6 servings. Nutritional values can vary based on specific ingredients and portion sizes.)

• Servings: 4 to 6
• Calories per serving: Approximately 450-550 calories
  • Protein: 40-50g
  • Fat: 20-30g
  • Carbohydrates: 15-25g

These are estimates and will vary depending on the specific chicken pieces used, the amount of oil, and other ingredient variations. For more precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

This timeframe includes marinating, preparing ingredients, and cooking the Pollo Guisado to perfection. It’s a relatively quick and easy dish to make for a flavorful and satisfying meal.

How to Serve

Pollo Guisado is a versatile and comforting dish that pairs wonderfully with a variety of sides. Here are some classic and delicious ways to serve it:

• Classic Dominican Style: Serve Pollo Guisado over fluffy white rice and alongside stewed beans (habichuelas guisadas). This is the quintessential Dominican way to enjoy this dish, creating a complete and satisfying meal.
• With Moro de Guandules: For a truly authentic Dominican experience, serve Pollo Guisado with Moro de Guandules, a flavorful rice dish cooked with pigeon peas, coconut milk, and spices.
• Alongside Tostones: Crispy fried plantains (tostones) provide a delightful textural contrast to the tender chicken and rich sauce. Their savory and slightly sweet flavor complements the Pollo Guisado beautifully.
• With a Simple Salad: A fresh and simple green salad with a light vinaigrette can offer a refreshing counterpoint to the richness of the stew.
• Garnished with Avocado: Slices of creamy avocado add a cool and rich element, enhancing the overall dining experience.
• With Casabe: For a traditional Dominican side, serve with casabe, a thin and crispy flatbread made from cassava. It’s perfect for soaking up the delicious sauce.

Additional Tips for Perfect Pollo Guisado

1. Don’t Skip the Browning: Searing the chicken is a crucial step for developing deep, rich flavors. Don’t rush this step; allow the chicken to brown properly on both sides before adding the liquid and vegetables.
2. Marinate for Maximum Flavor: While even a short 15-minute marinade is beneficial, marinating the chicken for an hour in the refrigerator will significantly enhance the flavor. The lime juice and spices will penetrate deeper into the meat, resulting in a more flavorful dish.
3. Adjust Spices to Your Taste: Feel free to adjust the amount of oregano, sazón, salt, and pepper to your personal preference. Taste and adjust seasonings at the end of cooking to ensure the flavors are perfectly balanced.
4. Use Quality Tomato Paste: Using a good quality tomato paste will make a difference in the richness and depth of the sauce. Look for a tomato paste that is deep red and has a concentrated tomato flavor.
5. Simmer Gently for Tender Chicken: Braising the chicken over medium-low heat ensures that it cooks through evenly and becomes incredibly tender without drying out. Avoid boiling, which can toughen the chicken.

FAQ Section – Ingredients

Q1: Can I use boneless, skinless chicken breasts for Pollo Guisado?

A: While traditionally Pollo Guisado is made with bone-in, skinless chicken pieces, you can use boneless, skinless chicken breasts if preferred. However, keep in mind that boneless chicken breasts tend to be less flavorful and can dry out more easily during braising. If using chicken breasts, consider cutting them into larger chunks to help them retain moisture, and reduce the simmering time slightly to prevent them from becoming dry. Bone-in thighs and drumsticks are highly recommended for the most authentic and flavorful Pollo Guisado.

Q2: I can’t find sazón seasoning. What can I use instead?

A: If you can’t find sazón, you can easily create a similar flavor profile at home. Sazón typically contains annatto, cumin, coriander, garlic powder, and oregano. To substitute, you can increase the amount of dried oregano in the recipe to 1.5 teaspoons, add ½ teaspoon of ground cumin, ½ teaspoon of ground coriander, and ½ teaspoon of garlic powder to the marinade. For the vibrant color that annatto provides, you can add a pinch of annatto powder (achiote powder) if you have it, or simply omit it – the flavor will still be delicious.

Q3: Can I use fresh oregano instead of dried oregano?

A: Yes, you can use fresh oregano if you prefer. Fresh oregano has a brighter, more vibrant flavor than dried oregano. When substituting fresh herbs for dried, a general rule of thumb is to use three times the amount of fresh herbs as you would dried. So, for this recipe, you would use approximately 1 tablespoon of fresh oregano leaves, finely chopped, instead of 1 teaspoon of dried oregano. Add the fresh oregano to the marinade along with the other spices.

Q4: What kind of tomatoes are best for Pollo Guisado?

A: For Pollo Guisado, you can use either fresh plum tomatoes or canned tomato sauce. Fresh plum tomatoes, when ripe and in season, offer a brighter, fresher tomato flavor. If using fresh plum tomatoes, choose ripe ones that are firm but yield slightly to the touch. Canned tomato sauce is a convenient alternative and provides a smoother sauce base. You can also use crushed tomatoes or diced tomatoes if you prefer a chunkier sauce. For the best flavor, use good quality canned tomatoes or tomato sauce.

Q5: Are green olives essential for Pollo Guisado? Can I omit them if I don’t like olives?

A: Green olives are a traditional and delicious addition to Pollo Guisado, adding a salty, briny, and slightly tangy flavor that complements the richness of the chicken and tomato sauce. However, they are not strictly essential. If you are not a fan of olives, you can certainly omit them without significantly altering the fundamental flavor profile of the dish. If you do omit the olives, you may want to add a pinch more salt to the sauce to compensate for the saltiness that the olives and brine would have provided.

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