Pollo Guisado (Dominican Stewed Chicken)
Local name: Pollo guisado
In short: Chicken marinated in lime, garlic and oregano, browned in caramelized sugar, then simmered with peppers, onion, tomato and cilantro. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 50 min
- Resting
- 1 h
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 370 kcal
Pollo guisado is the stewed chicken on most Dominican lunch plates, the meat in the everyday combination of white rice, stewed beans and a stewed protein known as la bandera. The chicken is seasoned with lime, garlic and oregano, browned in a spoonful of caramelized sugar for color, then simmered with onion, bell pepper, tomato paste and cilantro into a rich, thin gravy. It is not spicy, and the gravy is meant to be spooned over the rice.
Instructions
- Mix the chicken with the lime juice, garlic, oregano, salt and pepper. Cover and marinate for 1 hour at room temperature, or up to 8 hours in the refrigerator.
- Heat the oil in a wide, heavy pot over medium heat. Add the sugar and let it melt and bubble until deep amber, about 2 minutes, without stirring much.
- Lift the chicken out of the marinade, keeping the garlic and juices in the bowl. Add the chicken to the pot in a single layer and brown for 4 to 5 minutes per side, turning to coat it in the caramel.
- Add the onion, bell peppers, tomato paste and the reserved marinade. Cook for 3 minutes, stirring.
- Add the water, potato and carrot. Bring to a boil, cover, lower the heat and simmer for 30 minutes.
- Stir in half the cilantro. Uncover and simmer for 5 to 10 minutes, until the sauce thickens slightly and the chicken reaches 74°C (165°F).
- Finish with the remaining cilantro and serve with rice and beans.
Tips
- Do not walk away from the caramel. If it turns very dark and smells bitter, start again, because burnt sugar will make the whole stew bitter.
- A splash of sour orange juice or a spoonful of capers added at the end gives a sharper, brinier flavor.
Questions and answers
What is la bandera dominicana?
It is the everyday lunch plate of white rice, stewed red beans and a stewed meat such as pollo guisado, usually with a small salad or fried plantain. The name means the flag.
Why do you brown chicken in sugar?
Caramelized sugar gives the stew its deep color and a faint, savory sweetness. It is a common technique in Caribbean stews.
Can I make pollo guisado ahead of time?
Yes, the flavors improve overnight. Refrigerate for up to 4 days or freeze for 3 months, and reheat gently with a splash of water.
How long does it take to make Pollo Guisado (Dominican Stewed Chicken)?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Pollo Guisado (Dominican Stewed Chicken)?
About 370 kcal per serving, with 33 g of protein, 18 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 18 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
