Dominican Stewed Chicken Recipes

DOMINICAN STEWED CHICKEN

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.

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.

TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)

Steps:

• Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
• Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
• Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
• Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
• Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.

DOMINICAN POLLO GUISADO / STEWED CHICKEN

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!

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.