Best Dominican Pollo Guisado Stewed Chicken Recipes

POLLO GUISADO (DOMINICAN STEWED CHICKEN)

Pollo Guisado (Dominican Stewed Chicken) image

After spending many years living in the Dominican Republic, nothing takes me back more than making a big batch of pollo guisado, the most tender, flavorful chicken you'll ever eat. Serve this with Dominican rice and beans and a slice of fresh avocado. The hard-to-find Dominican ingredients can easily be ordered online.

Provided by Pepita

Categories World Cuisine Recipes Latin American Caribbean

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

1 (3 to 3 1/2 pound) whole chicken, skin removed and cut into pieces
¼ cup rancho adobo sazon criollo, or to taste
1 red onion, chopped into large pieces
2 Cubanelle peppers, chopped
¼ cup sazon liquido
1 tablespoon garlic paste
⅓ cup vegetable oil
1 tablespoon light brown sugar
⅓ cup tomato paste
1 stalk celery, chopped
2 tablespoons chicken bouillon powder, or more to taste
1 cup water

Steps:

Place chicken pieces in a bowl and season generously with ranchero sazon criollo. Add onion, Cubanelle peppers, sazon liquido, and garlic paste. Toss to coat chicken evenly.
Put oil in the bottom of a heavy pot. Add brown sugar and do not stir. Turn heat to medium-high and cook until sugar is very, very dark brown but not burned, 5 to 10 minutes. Carefully add chicken pieces to the pot 1 at a time, reserving vegetables and any liquid left in the bowl. Stir chicken, coating each piece with sugar-oil mixture. Cover and cook for 8 to 10 minutes.
Add tomato paste, celery, and bouillon powder to the pot and stir to combine. Cover and reduce heat to medium-low. Let stew until chicken is cooked and tender, 15 to 30 minutes.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 6 g, Cholesterol 72 mg, Fat 15.8 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 3.2 g, Sodium 1260.5 mg, Sugar 4.1 g

DOMINICAN POLLO GUISADO / STEWED CHICKEN

Dominican Pollo Guisado / Stewed Chicken image

This is my favorite dish, every time I visit my parents they must cook this for me. It's a traditional dish in Dominican families sometimes even served at least once a week. The adobo powder may be found in the Hispanic isle at your local supermarket. The Goya Adobo has a red cap. You'll find yourself seasoning everything with this. Serve with my Dominican Bean Stew / Habichuelas Rojas Guisadas

Provided by Kitty Kat Cook

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (2 -3 lb) whole chickens, cut into pieces
2 -3 tablespoons lime juice (about the juice of 2 limes)
2 cubanelle peppers, seeded and chopped or 2 green bell peppers
1 small red onion, chopped
2 plum tomatoes, chopped
2 stalks fresh cilantro, with leaves
2 tablespoons oil
1/4 cup seedless olive, sliced (optional)
2 tablespoons tomato paste
1/2 teaspoon mashed garlic
1/2-1 tablespoon sugar
1/2 teaspoon crushed dried oregano
1/2 tablespoon salt
2 tablespoons goya brand original adobo seasoning

Steps:

Wash chicken with sterilized water and rub the chicken with the lime juice. In a bowl mix the chicken with peppers, tomatoes, onions and season with oregano, garlic and a pinch of salt. Liberally sprinkle with the adobo. Marinade for at least an hour and as much as to 3 days in the fridge.
In a large pot (cast iron pot preferred) heat the oil over medium-high heat, add the sugar and let it brown, then put the chicken in pot, reserve the vegetables and liquid. Saute until the meat is light brown. Add 2 tbsp of water, cover and simmer over medium heat until meat is tender adjusting water when necessary, add the rest of the ingredients (except tomato paste) including vegetables and marinade cover again and simmer adding more water if needed. There should be about 1" worth of liquid.
When the vegetables are tender mix 1/2 cup of water and the tomato paste and add to the pot add the cilantro continue to simmer over low heat to produce a thin sauce. Adjust salt to taste remove cilantro before serving. Serve over white rice with stewed beans.
Enjoy!

Nutrition Facts : Calories 416.7, Fat 30.3, SaturatedFat 7.6, Cholesterol 107, Sodium 1039.9, Carbohydrate 9.6, Fiber 2.1, Sugar 5.7, Protein 26.5

DOMINICAN POLLO GUISADO / STEWED CHICKEN

Dominican Pollo Guisado / Stewed Chicken image

This is my families favorite chicken I make. It is a recipe that I grew up with my mom making for our large family! It is just packed with flavors and it sticks to the true Dominican recipe that was given to my mom from a dear friend of hers from the Dominican Republic. Her friend Manolita was a GREAT cook I remember many of her...

Provided by Gina Davis

Categories Other Soups

Time 30m

Number Of Ingredients 18

Ingredients

THE KEY TO THIS DISH IS MAKING SURE YOU LET IT MARINADE LONG ENOUGH! :)
1 3-4 pound whole chicken cut into pieces
3 Tbsp fresh lime juice (roughly 2 limes squeezed)
1 fresh whole lime (to squeeze over dish before serving)
1 yellow bell pepper
1 cubanelle pepper
you can use 2 green peppers in place of the peppers listed above
1 large onion (i use white sweet onion) use what you like
2 small tomatoes chopped (i use roma) or 1 can diced tomatoes
1/4 c olives pitted (i use whole spanish but you can use sliced)
2 stalk(s) fresh cilantro with leaves
3 clove garlic minced
1 tsp dried oregano
1 tsp salt
2 Tbsp tomato paste (if you don't use canned tomatoes)
3 Tbsp goya brand original adobo seasoning (or what you use)
4 Tbsp oil
1-2 Tbsp sugar

Steps:

1. Cut chicken up leaving skin on and bone in. Wash and clean each piece well. If you prefer you can remove the bones from the breast and thighs but leave the skin on. You can use boneless skinless breast if like but the flavor will not be as strong.
2. Rub the chicken with the lime juice.
3. Add chicken to a large bowl and add peppers, tomatoes, onions and season with oregano, garlic and a pinch of salt. Liberally sprinkle with the adobo. Marinade for at least an hour or up to 3 days in the fridge depending on how fresh your chicken is. I leave mine over night.
4. When finished marinading in a large pot heat the oil over medium-high heat, sprinkle in the sugar and let it brown,(the sugar is to caramelize the chicken skin) then put the chicken in the pot and brown dark on both sides. Make sure to set the vegetables and liquid aside to use later. Saute until the chicken has a nice dark caramel color to it. Add 2 tbsp of water, cover and simmer over medium heat until the chicken looks is tender adjusting water when necessary, add everything else EXCEPT tomato paste including vegetables and marinade cover again and simmer adding more water if you need it to maintain about 1 to 1 1/2 inches of liquid.
5. When the veggies are soft mix 1/2 cup water and tomato paste together and pour into pot. Stir slightly around the chicken pieces taste and adjust salt and pepper to taste. Add 2 cilantro stalks with leaves, leave them whole just lay them in the sauce on top. Squeeze one lime over everything and cover pot. Reduce heat to low and simmer until a thin sauce is made about 30 minutes.
6. I serve this the way my mom does. Over yellow rice topped with black beans and then chicken on top covered with the cooked veggies and sauce DELICIOUS!!! Ohhhh and the sauce makes the best bread dipping sauce!