Dominican Stewed Chicken (Pollo Guisado)

Classic Dominican Stewed Chicken. Very flavourful, tender and juicy. Served with some white rice and you are good to go! Recipe tweaked by Ileana

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop up the whole chicken if using a whole one and remove the skin and visible fat. Place in a large bowl.

Step 2

Add lime juice and massage into the chicken and leave to marinade.

Step 3

Add all purpose seasoning, oregano, chicken stock and soy sauce. Stir well.

Step 4

Refrigerate for 6 hours minimum but overnight will give maximum flavour.

Step 5

Once ready to cook, slice the peppers and onions. Grate the carrots. Finely chop the coriander and olives.

Step 6

Add the peppers, onions and 1 tbs of the chopped cilantro to the chicken and its marinade. Mix well.

Step 7

In a large non-stick skillet spray oil and heat over a high heat.

Step 8

Brown the chicken in batches on all sides and remove to a plate until all are done. Top up using extra spray oil where needed. Reserve the remaining vegetables and their marinade.

Step 9

Whilst the chicken is browning, add 1/2 cup of water to the bowl with the remaining vegetables and mix.

Step 10

Once all the chicken has browned, add all pieces back to the pan along with c. 3tbsp of the seasoned water (from the vegetable mix) and lower the heat to simmer.

Step 11

Add seasoned water to the chicken every 5 minutes or so for 30 minutes. add more water to the seasoning, if you run low.

Step 12

After 30 minutes, add the peppers, carrots, onions, tomato paste and olives. Stir well and let cook for about 15 minutes, stirring occasionally.

Step 13

Once chicken is done, sprinkle with the rest of the coriander and enjoy!

Step 14

Serve with white rice for a more classic Dominican experience.

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