Dominican Recipe Chicken

POLLO GUISADO DOMINICANO (DOMINICAN STEWED CHICKEN RECIPE)

Steps:

• Season the chicken with adobo, ground black pepper, oregano, sazón, lime juice and about two tablespoons of sofrito.
• Heat up vegetable oil in a large saute pan. Make sure to use a pan with a lid because you are going to cover it later.
• Sprinkle brown sugar in the pan and let the sugar brown slightly. When the sugar starts to turn brown, carefully, add the chicken. Saute the chicken until the meat is light brown.
• Add 1/4 cup of water. Cover and simmer over medium heat for 15 minutes, stirring and adding a bit of water as it becomes necessary.
• Add onion, and pepper, cover and simmer until the vegetables are slightly cooked through.
• Then, add the tomato sauce and half a cup of water, simmer over low heat to produce a light sauce. Add fresh cilantro.
• Serve with a side of white rice, beans stew and maduros.

DOMINICAN FRIED CHICKEN (CHICHARRONES DE POLLO)

Steps:

• Gather the ingredients.
• In a large nonreactive mixing bowl or plastic zip-top bag, combine lime juice, soy sauce, Worcestershire sauce, and minced garlic.
• Add the chicken strips and allow to marinate for 30 minutes or up to 3 hours.
• Gather the ingredients.
• In a separate mixing bowl or plastic zip-top bag, combine the flour, paprika, pepper, and salt and mix well.
• Remove the chicken from the marinade. Discard the leftover marinade . Pat the chicken pieces with paper towels. You want them moist enough for the coating to stick, but not so wet that it slides off.
• Coat the marinated chicken well with the seasoned flour mixture.
• Gather the ingredients.
• Place the vegetable oil for frying into a deep-sided frying pan, or use a deep fryer if you have one. Heat the oil over medium-high heat to 360 F (182 C).
• Don't overheat or under-heat the oil. You want the chicken to start cooking when you place it in the oil, but not spatter hot oil.
• Don't crowd the pan with the chicken. Fry it in batches until golden brown outside and completely cooked inside (about 2 minutes per side). The chicken should not be pink in the middle. The Food and Drug Administration recommends 165 F (74 C).
• Place chicken on a plate lined with a paper towel to absorb the oil. Keep the chicken warm until you are ready to serve it.

DOMINICAN POLLO GUISADO (CHICKEN STEW)

Steps:

• Chop veggies, garlic, cilantro and olives. Remove skin from chicken. Add chicken to large bowl and top with adobo, oregano and pepper. Add chopped ingredients and olive oil. Mix well and marinate (the longer the better).
• Heat cooking oil in a large pot over medium high heat.. Add sugar and stir continuously, about one minute, until sugar is caramelized. Add chicken, brown each side 5-6 minutes.
• Add remaining marination ingredients. Mix, cover and cook 4-5 minutes.
• Add chicken broth and tomato paste. Mix well. Cover and cook 45 minutes, stirring occasionally. Check your chicken with a fork. Is it falling off the bone? If not, continue cooking until it is.
• Serve alongside a heap of white rice.

DOMINICA CALYPSO CHICKEN

Steps:

• Cut up chicken in pieces and wash in cold water with a piece of lemon.
• Rinse well in cold water and place in a large bowl.
• Season with salt, pepper one clove garlic (crushed), vinegar and thyme. Allow to marinate for 3 hours.
• In a large skillet, heat margarine and add sugar; when very hot, brown chicken.
• In another fry pan, heat some oil and fry cashews and set aside.
• In the same pan, fry together the garlic, mushrooms, onions and ginger.
• Add wine and about ¼ cup water to the original cooking skillet.
• Add chicken and cook for about 25 minute until chicken is tender.
• Thicken with a little flour softened with some warm water.
• Cook for another 3 minutes.
• Sprinkle with cashew nuts and serve.

POLLO GUISADO (DOMINICAN STEWED CHICKEN)

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.

DOMINICAN RICE AND CHICKEN

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.

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.