Dominican Stewed Chicken (Pollo Guisado) Recipe

Ingredients

• 1 whole chicken, or a mix of dark and white chicken pieces (about 1.36–1.81 kg; 3–4 lb)chicken
• 1lime, juiced
• 15 ml (1 tablespoon)salt
• 5 ml (1 teaspoon)ground oregano
• 2.5 ml (½ teaspoon)black pepper
• 5 ml (1 teaspoon)soy sauce
• 5 g (½ packet; about 0.35 oz)sazón seasoning
• ½green bell pepper, sliced
• ½red bell pepper, sliced
• ½ largered onion, sliced
• 12.5 ml (1 tablespoon)granulated white sugar
• 120 ml (½ cup)water
• 1.25 ml (¼ teaspoon)tomato paste
• 30 ml (2 tablespoons)olives, such as Manzanilla, chopped
• 30 ml (2 tablespoons), dividedchopped coriander
• A little, optionaloil

Instructions

1. 1

   Marinate chicken

   Put the chicken pieces in a large bowl with the lime juice, salt, oregano, black pepper, soy sauce and sazón. Mix until evenly coated, then leave to marinate for at least 30 minutes.

2. 2

   Prepare vegetables

   While the chicken marinates, slice the green and red peppers and red onion. Chop the olives and coriander, keeping the coriander in two portions.

3. 3

   Soften vegetables

   Set a large, heavy-based pot or Dutch oven over medium heat and add a little oil if using. Add the onion and peppers and cook for about 5 minutes, stirring occasionally, until softened.

4. 4

   Brown chicken

   Add the marinated chicken to the pot. Brown the pieces on all sides for about 7–10 minutes.

5. 5

   Make the sauce

   Stir in the sugar, tomato paste, chopped olives, half of the chopped coriander and 120 ml water, mixing to combine.

6. 6

   Simmer chicken

   Turn the heat to low, cover the pot and simmer for 45–60 minutes, stirring occasionally, until the chicken is tender and cooked through. If the sauce gets too thick, add a little more water.

7. 7

   Finish and serve

   When the chicken is cooked and the sauce has thickened to your liking, adjust the salt or seasoning if needed. Scatter over the remaining coriander and serve hot with white rice or another preferred side.

What is pollo guisado?

Pollo guisado means stewed chicken in Spanish, and versions of it are found across the Caribbean and Latin America. Dominican pollo guisado is known for its seasoned chicken, aromatic vegetables and spoonable sauce.

Here, lime and sazón season the chicken before it goes into the pot, while peppers, onion, olives and coriander build flavour around it. A gentle covered simmer brings the chicken and sauce together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 34g protein, 8g carbs, 24g fat.

Chicken supplies most of the protein and much of the fat, while the sugar and vegetables contribute a small amount of carbohydrate. Serve it with a moderate portion of rice and add vegetables or salad to round out the plate.

Seasoning the chicken

Lime and salt: the lime brings brightness, while salt helps season the chicken throughout its marinating time. Give the pieces at least 30 minutes in the seasoning mixture.

Sazón and oregano: these give the stew its characteristic savoury, herby profile. Sazón blends vary by brand, so taste the finished sauce before adding extra salt.

Building flavour in the pot

Peppers and onion: cook them until softened before adding the chicken. This gives the aromatics a head start and helps them mingle with the seasoning.

Browning: turn the chicken pieces so they colour on all sides. Work in batches if the pot is crowded, so the chicken can brown rather than steam.

Getting the sauce right

Water and tomato paste: the measured water gives the pot moisture for simmering, while the small amount of tomato paste supports the sauce. Add a little extra water during cooking only if the sauce becomes too thick.

Olives and sugar: chopped olives add a salty, savoury note, balanced by a touch of sugar. Keep the heat low once everything is in the pot so the sauce simmers gently.

Knowing when it is ready

Timing: simmer covered for 45–60 minutes, stirring occasionally. The cooking time can vary with the size and cut of the chicken pieces.

Doneness: the chicken should be tender and cooked through, and the sauce should be thickened to your preference. Check the thickest part of a piece near the bone before serving.

What to serve with it

White rice is a classic partner, soaking up the seasoned sauce and making the meal more substantial. Bread also works well for mopping up what remains in the bowl.

For a fuller plate, add a simple salad or cooked vegetables alongside the chicken and rice. Finish with the reserved coriander just before serving.

Recipe notes & tips

• Cut a whole chicken into similarly sized pieces so they cook at a more even pace.
• Marinate the chicken for at least 30 minutes, as directed, before starting the pot.
• Turn the chicken while browning to develop colour on more than one side.
• Keep the pot covered during the simmer to help retain moisture.
• Taste the sauce before adding extra salt, since sazón, olives and soy sauce all add savouriness.
• Add extra water a little at a time if the sauce thickens too much before the chicken is tender.

Variations

• Use chicken thighs: Choose dark meat pieces for a richer, tender result.
• Add garlic: Include crushed garlic with the onion and peppers for another aromatic note.
• Add coriander: Stir a little extra chopped coriander into the sauce near the end of cooking.
• Adjust the olives: Use more or fewer chopped olives to suit how savoury you like the sauce.
• Change the side: Serve with bread or another favourite accompaniment instead of white rice.

Common mistakes to avoid

• Skipping the marinade: Leave the chicken in the lime and seasoning mixture for at least 30 minutes.
• Crowding the pot: Brown the chicken in batches if needed so the pieces can colour properly.
• Cooking too hot: Keep the heat low during the covered simmer to avoid scorching the sauce.
• Adding too much water: Add extra only as needed, so the sauce does not become thin.
• Seasoning too soon at the end: Taste first, then adjust because the sazón, soy sauce and olives are already savoury.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3–4 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions