POLLO GUISADO (DOMINICAN STEWED CHICKEN)
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
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
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
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 STEWED CHICKEN
Delicious traditional Dominican Stewed Chicken perfect for big family gatherings.
Provided by In the Kitchen with Jonny
Categories Protein Packed Comfort Food Pack for Lunch One-Pot Nut-Free Dairy-Free Shellfish-Free Overnight Full Meal Weekend Project Egg-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Sugar-Free
Time 1h30m
Yield 10
Number Of Ingredients 15
Steps:
- Place skinned and cut Whole Chicken (1) into a bowl. Add Adobo Seasoning (2 teaspoon), Paprika (1 teaspoon), Dried Oregano (1 teaspoon), Ground Black Pepper (1/8 teaspoon), Low-Sodium Soy Sauce (1 tablespoon), Garlic (4 clove), Lime (2), and Orange (1).
- Mix thoroughly and allow to marinate for 30 minutes to 1 hour.
- Add Cooking Oil (3 tablespoon) to a pan. Once heated, add marinated chicken on medium heat. Be sure to save the juices for later! After 5 minutes of cooking, flip the chicken and cook for an additional 5 minutes.
- Reduce the heat to medium low. After all of the water has evaporated from the pan, add the marination liquid that remained after adding the chicken to the pan. Mix, allowing the chicken to absorb the marinade.
- If the chicken is not cooked through, add a few tablespoons of water. Once the chicken is fully cooked, add Tomato Paste (1/4 cup) and Water (1 cup), mixing until well combined.
- Add Cubanelle Pepper (1/2), Manzanilla Olives (6), and Onion (1/2). Mix well and cook for 3-5 minutes.
Nutrition Facts : Calories 17 calories, Protein 1.6 g, Fat 0.9 g, Carbohydrate 0.7 g, Sodium 53.2 mg, SaturatedFat 0.1 g, TransFat 0 g, Cholesterol 5.7 mg, Fiber 0.1 g, Sugar 0.4 g, UnsaturatedFat 0.4 g
DOMINICAN RICE AND CHICKEN
Make and share this Dominican Rice and Chicken recipe from Food.com.
Provided by MWade1
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Before starting to cook: Remove skin from chicken and wash under warm water. Rub with wedges of lemon and cut into small pieces.
- Marinate the chicken for approximately 10 minutes in a bowl containing the green peppers, oregano, garlic, black pepper, olives, celery, parsley, coriander, and thyme.
- In an iron pot, heat 3 tablespoons of oil, reserving 2 tablespoons for later use. Add sugar to heated oil and quickly stir. When sugar turns dark brown, add the chicken (without the vegetables), being careful with splattering oil. Stir, cover and let simmer at medium heat for 10 minutes, adding tablespoonfuls of water regularly to prevent it from burning. Add the vegetables. Add tomato paste and stir to combine. Add remaining water and bring to a boil. Add salt to taste.
- Add the rice and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir, before adding remaining oil. Cover and wait another 5 minutes. Taste rice for doneness; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.
Nutrition Facts : Calories 1471.8, Fat 60.3, SaturatedFat 14.8, Cholesterol 207, Sodium 372.6, Carbohydrate 160, Fiber 3.9, Sugar 3.4, Protein 65.1
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