Dominican Stew Chicken | Pollo Guisado

Serves 4

I don’t know about you, but I tend to get in a rut with chicken. Growing up in Boston, my mom often just roasted a chicken with salt, pepper and olive oil, letting the natural juices and skin provide most of the flavor. This traditional Dominican recipe is a fun way to mix things up – the meat slowly absorbs the sofrito flavor, as well as hint of lemony freshness – the perfect match for chicken.

Ingredients:

4 chicken thighs
4 chicken legs
1 cup sofrito (you could add 2 cups if you’d like more veggies)
1 tsp sugar
vegetable oil (1-2 Tbsp)
juice of 1/2 lemon (a whole lemon if it is dry)

2 Tbsp tomato paste
3/4 cup stock or water

Method:

Add the chicken to a large bowl. Toss with sofrito…

… and lemon juice. Let marinate about 30 minutes (overnight is fine, too)

Meanwhile, stir together the stock and the tomato paste.

When ready to cook, heat some oil in a large skillet over medium-high. Add sugar and the second it looks like this photo, add the chicken (reserve the sofrito-lemon marinade):

Bam! The sugar is giving the other side an amazing browned crust.

Add in the sofrito-lemon marinade.

Pour the broth mixture on top.

Give everything a stir, turn the chicken, and let simmer about an hour.

Tastes like “good.” And wow, that little bit of sugar really makes the crust scrumptious. A great tip for browning chicken – thanks to the Dominican Republic!

PS. Serve with rice and beans to make a traditional meal called “La Bandera” made up of the colors of the D.R. flag. Nom nom.

Dominican Stew Chicken | Pollo Guisado
Votes: 4
Rating: 3.5
You:
Rate this recipe!
Print Recipe
I don’t know about you, but I tend to get in a rut with chicken. Growing up in Boston, my mom often just roasted a chicken with salt, pepper and olive oil, letting the natural juices and skin provide most of the flavor. This traditional Dominican recipe is a fun way to mix things up – the meat slowly absorbs the sofrito flavor, as well as hint of lemony freshness – the perfect match for chicken.
Servings
4 people
Servings
4 people
Dominican Stew Chicken | Pollo Guisado
Votes: 4
Rating: 3.5
You:
Rate this recipe!
Print Recipe
I don’t know about you, but I tend to get in a rut with chicken. Growing up in Boston, my mom often just roasted a chicken with salt, pepper and olive oil, letting the natural juices and skin provide most of the flavor. This traditional Dominican recipe is a fun way to mix things up – the meat slowly absorbs the sofrito flavor, as well as hint of lemony freshness – the perfect match for chicken.
Servings
4 people
Servings
4 people
Ingredients
  • 4 chicken thighs
  • 4 chicken legs
  • 1 cup sofrito (you could add 2 cups if you like more veggies)
  • 1 tsp sugar
  • 1-2 Tbsp vegetable oil
  • lemon juice (fresh) from half a lemon or whole if it's dry.
  • 2 Tbsp tomato paste
  • 3/4 cup chicken broth (or water)
Servings: people
Units:
Instructions
  1. Add chicken to a large bowl and toss with sofrito and lemon juice. Let marinade about 30 minutes (overnight is fine, too)
  2. Meanwhile, stir together the stock and the tomato paste.
  3. When ready to cook, heat some oil in a large skillet over medium-high. Add sugar then chicken.
  4. Add in the sofrito-lemon marinade and pour the broth mixture on top.
  5. Stir, turn the chicken, and let simmer for about an hour.
  6. Serve with rice and beans to make a traditional meal called "La Bandera" made up of the colrs of the D.R. flag.

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