Pollo Guisado/Stewed Chicken
A classic Dominican dish made with tender chicken stewed in a super flavorful sauce, simmered with onions, garlic, bell peppers, and spices. If you are ever a guest at a Dominican's family home, you will most likely be welcomed and spoiled with this dish.
Ingredients
- 5-6 Lbs whole chicken- you would need to cut the chicken in individual pieces.
- 1/2 fresh squeezed lime juice
- 6 cloves minced garlic
- 2 tbsp Adobo Goya-all-purpose seasoning- make sure you cover all of the sides of the chicken
- 1 cube chicken flavor bouillon- Knorr or Goya brand
- 1 sliced red onion
- 1/2 green pepper-sliced
- 1/2 red bell pepper-sliced
- 2 tbsp tomato paste
- 3 tbsp olive oil or vegetable oil
- 1 tbsp ground or whole Dominican oregano- you can use any dried oregano you have available.
- 1 tsp sazón liquido Ranchero-Baldom- (optional)
- 1 tbsp salsa Inglesa- (worcestershire)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp granulated sugar
- small bunch of fresh cilantros
- 4 cups water- please follow this step carefully; add 3 cups of water when adding the tomato paste, and 1 cup near the end.
- 1 1/2 pack Sazón Goya- make sure you get the one with "culantro and achiote" read the box carefully as there is a similar seasoning box called "azafran".
- 1/2 cup vinegar- (***just to wash the chicken) please rinse it thoroughly with cold water.
- 1 stalk celery chopped
- a couple of Spanish olives- (optional)
Instructions
- Cut the chicken into pieces. If you don't feel like cutting chicken, you may opt buying any drumstick, thighs, wings, breast pieces individually. It is crucial you add vinegar to wash the chicken and rinse it thoroughly with cold water. It removes all the gooey, fatty residue from chicken skin. Make sure you pour out the water before seasoning.
- For seasoning steps: start adding the lime juice, garlic, adobo, Sazón Goya, oregano, sazón liquido Ranchero, salsa Inglesa, salt, pepper, sliced red onion, sliced green pepper, sliced red bell pepper, chopped celery, small bunch of fresh cilantros.Remember*** do not add vinegar; vinegar was used just to wash off the chicken.
- Heat oil in a large pot over medium/high heat; add the sugar to help caramelized the chicken and enhance the flavor. The sugar also helps to balance out the acidity from the lime juice. In about 2 minutes, add the chicken one by one; split the cubes bouillon in half and add pieces to pot. Cook for about 7 minutes ensuring chicken is browned on all sides.
- Once the meat looks light brown, add the tomato paste, and the reserved vegetables from the container used when initially seasoning the chicken. Add 3 cups of water, stir, and boil at medium heat for 20 minutes. (If the liquid is drying out, go to the next step immediately to avoid the chicken to burn).Stir the chicken one more time and add 1 cup of water, stir and let it cook for another 10 minutes or until the sauce thickens. When measured with a food thermometer, the temperature should be at 165 degrees Fahrenheit.
- This is the result, my friends 🙂 Now sit, relax, and enjoy!