Dominican Pollo Guisado 

Dominican Pollo Guisado is a beloved dish that combines tender, bone-in chicken pieces braised in a flavorful tomato-based sauce with aromatic spices and vegetables. This comforting meal is often served with white rice and beans, embodying the essence of Dominican home cooking. The dish is known for its rich flavors and satisfying nature, making it a staple in many households. 

🧄 Ingredients

For the Marinade:

• 8 bone-in chicken pieces (thighs and drumsticks recommended)

• Juice of 1 lime

• 3 garlic cloves, grated or minced

• 1 teaspoon dried oregano

• 2 teaspoons sazón seasoning (optional)

• Kosher salt and freshly ground black pepper, to taste

For the Braise:

• 2 tablespoons neutral oil (e.g., avocado oil)

• 1 medium red bell pepper, diced

• 1 medium green bell pepper, diced

• 1 medium red onion, diced

• 1 teaspoon sugar (optional)

• ½ cup water, divided

• 1 tablespoon tomato paste

• 1 teaspoon chicken bouillon (optional)

• 2 to 3 plum tomatoes, quartered, or ½ cup tomato sauce

• 1 bay leaf (optional)

• ½ cup green olives, plus a few tablespoons brine (optional)

• A small bunch of fresh cilantro leaves, chopped

🔪 Directions

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with lime juice, grated garlic, dried oregano, sazón seasoning (if using), salt, and pepper. Toss to coat the chicken evenly. Cover and refrigerate for at least 15 minutes, preferably 1 hour.

2. Prepare the Vegetables: While the chicken marinates, dice half of the bell peppers and onion. Slice the remaining halves into thin strips for later use.

3. Sear the Chicken: Heat the neutral oil in a large skillet over medium-high heat. Once hot, add the marinated chicken pieces, skin-side down, and sear until golden brown, about 4–5 minutes per side. Remove the chicken from the skillet and set aside.

4. Sauté the Aromatics: In the same skillet, add the diced bell peppers and onion. Sauté until softened, about 5 minutes.

5. Add Tomato Paste and Spices: Stir in the tomato paste, sugar (if using), and chicken bouillon (if using). Cook for 2 minutes until the tomato paste darkens slightly.

6. Deglaze and Add Tomatoes: Pour in ¼ cup of water to deglaze the skillet, scraping up any browned bits from the bottom. Add the quartered tomatoes or tomato sauce, and cook for 5 minutes until the tomatoes begin to break down.

7. Braise the Chicken: Return the seared chicken pieces to the skillet, skin-side up. Add the remaining ¼ cup of water, bay leaf, and green olives with their brine. Bring to a simmer, then cover and reduce the heat to low. Braise for 30–40 minutes, or until the chicken is tender and fully cooked.

8. Finish and Serve: Remove the bay leaf and discard. Sprinkle the chopped fresh cilantro over the chicken before serving.

📊 Nutritional Estimate (per serving)

• Calories: Approximately 350 kcal

• Total Fat: 20 g

• Saturated Fat: 3 g

• Cholesterol: 100 mg

• Sodium: 600 mg

• Total Carbohydrates: 10 g

• Dietary Fiber: 2 g

• Sugars: 5 g

• Protein: 35 g