How to make Dominican Pollo Guisado (Dominican-style Stewed Chicken)
We know you like Dominican food. And if you’ve stayed with us, odds are you got a plate of this Dominican staple. Many countries throughout Central and South America have a signature version of this tasty dish, but here’s a little secret… ours is the best. And now, you can make it at home! You can also find other popular dominican recipes here if you want to master the delicacies of our beautiful island.
- 3 lbs of chicken breasts, thighs, wings and drumsticks (skin-on)
- 2 medium Persian limes
- 2 Tbs adobo powder
- 2 small fresh tomatoes (plum, Campari or San Marzano will work well)
- 2 cubanelle peppers (substitute medium green bell peppers if needed)
- 1 small red onion
- 2 leafy stems fresh cilantro
- 1 Tbs extra-virgin olive oil
- 1 clove garlic
- 1/3 cup sliced green olives
- 1/4 cup tomato paste
- 1/2 tsp oregano
- 1 Tbs white sugar
- 2 tsp salt
- 2 cups white rice
- 2 cans prepared stewed beans
1. First, prepare your chicken. Rinse the poultry in a bath of fresh water, then transfer it to a platter. Gently pat the chicken pieces down with paper towels to remove excess water.
2. Next, you’re going to season your meat. Slice limes in half, then squeeze by hand or using a citrus press over the chicken to thoroughly coat.
3. Now, prepare your veggies. Dice red onion, peppers and tomatoes and add to the marinated chicken pieces. Mince the garlic and add to the bowl. Sprinkle with salt and oregano, then add a generous shake of adobo powder. Stir with a spoon to coat everything evenly.
4. Cover the dish with plastic wrap and chill for up to 3 days and no less than one hour.
If you’re a visual learner, we even found a little video on how to make this delicious dish: