Pollo Guisado [Recipe + Video] Dominican Chicken
User Reviews
5.0
96 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Calories
242 kcal
-
Cuisine
South American, Dominican
Pollo Guisado [Recipe + Video] Dominican Chicken
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Learn how to make Pollo guisado, one of the most popular Dominican chicken dishes. Easy to prepare and very rich, this is a treat you cannot miss.
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Ingredients
- 2 lbs chicken [0.9 kg], cut into small pieces
- Juice of 1 lime
- ½ teaspoon oregano (dry, ground)
- 1 small red onion stalks cut into slices
- ½ cup chopped celery (optional)
- 1 teaspoon salt (more may be necessary)
- 1 tablespoon mashed garlic (about 4 cloves garlic)
- 2 tablespoons vegetable oil
- 1 teaspoon sugar (white, granulated)
- 2 cup water
- 2 green bell or cubanela (cubanelle) peppers
- 4 plum tomato cut into quarters
- ¼ cup pitted green olives (optional)
- 1 cup tomato sauce
- 1 bunch cilantro or parsley, or both
- ¼ teaspoon pepper (freshly-cracked, or ground)
Instructions
1. Preparing the chicken
- Cut the chicken into small pieces and place it in a bowl that has a lid. Season the chicken pieces with lime juice.
2. Seasoning the chicken
- Mix the chicken, oregano, onion, celery, salt, and garlic. Marinate for 30 minutes.
3. Cook
- In a pot heat the oil over medium heat, add sugar, and wait until it browns.Add the chicken (reserve all the other things in the marinade for use in a later step) and cook and stir until the meat is light brown.
4. Braise
- Add 2 tablespoons of water. Cover and simmer over medium heat for 15 minutes, stirring and adding water by the tablespoon as it becomes necessary to prevent it from burning.
5. Add the vegetables
- Stir in the vegetables that you had set aside from marinating the chicken, plus cubanelle pepper, tomatoes, and olives. Cover, and simmer until the vegetables are cooked through, adding water by the tablespoon and stirring as it becomes necessary.
6. Make the sauce
- Add the tomato sauce and half a cup of water, and simmer over low heat to produce a light sauce. The vegetables will be very soft, the sauce is a bit thick, and the chicken fall-off-the-bone tender. Add fresh cilantro. Season with salt and black pepper to taste.
- Serve per suggestions above the recipe.
7. Serve
Notes
- Braising is sometimes also known as pot roasting. In this case, the chicken has to be cooked with the minimum of liquid to prevent it from sticking to the pot and burning. It's a slow-heat process.
- For people on keto, or low-carb diets, skip the sugar, although this is quite low in carbs as is, the sugar is only added for color.
Nutrition Information
Show Details
Calories
242kcal
(12%)
Carbohydrates
9g
(3%)
Protein
15g
(30%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
54mg
(18%)
Sodium
751mg
(31%)
Potassium
488mg
(14%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
830IU
(17%)
Vitamin C
43.2mg
(48%)
Calcium
32mg
(3%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 751mg | 31% |
| Potassium | 488mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 43.2mg | 48% |
| Calcium | 32mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
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