Pollo Guisado [Recipe + Video] Dominican Chicken

🧂 Ingredients

• 2 lbs chicken

  [0.9 kg], cut into small pieces
• Juice of 1 lime
• ½ teaspoon oregano (dry, ground)
• 1 small red onion

  stalks cut into slices
• ½ cup chopped celery

  (optional)
• 1 teaspoon salt

  (more may be necessary)
• 1 tablespoon mashed garlic

  (about 4 cloves garlic)
• 2 tablespoons vegetable oil
• 1 teaspoon sugar (white, granulated)
• 2 cup water
• 2 green bell

  or cubanela (cubanelle) peppers
• 4 plum tomato

  cut into quarters
• ¼ cup pitted green olives

  (optional)
• 1 cup tomato sauce
• 1 bunch cilantro

  or parsley, or both
• ¼ teaspoon pepper (freshly-cracked, or ground)

Instructions

• 1 Cut the chicken into small pieces and place it in a bowl that has a lid. Season
  the chicken pieces with lime juice.
• 2 Mix the chicken, oregano, onion, celery, salt, and garlic. Marinate for 30
  minutes.
• 3 In a pot heat the oil over medium heat, add sugar, and wait until it browns.
  
  Add the chicken (reserve all the other things in the marinade for use in a later
  step) and cook and stir until the meat is light brown.
• 4 Add 2 tablespoons of water. Cover and simmer over medium heat for 15 minutes,
  stirring and adding water by the tablespoon as it becomes necessary to prevent
  it from burning.
• 5 Stir in the vegetables that you had set aside from marinating the chicken, plus
  cubanelle pepper, tomatoes, and olives. Cover, and simmer until the vegetables
  are cooked through, adding water by the tablespoon and stirring as it becomes
  necessary.
• 6 Add the tomato sauce and half a cup of water, and simmer over low heat to
  produce a light sauce. The vegetables will be very soft, the sauce is a bit
  thick, and the chicken fall-off-the-bone tender.
  
  Add fresh cilantro. Season with salt and black pepper to taste.
• 7 Serve per suggestions above the recipe.

Nutrition Info