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Pollo guisado

Name: Pollo guisado
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: DO
Ingredients: 1.2 kg chicken pieces, skin removed; 1 lime, juiced; 4 garlic cloves, crushed; 1½ tsp salt; 1 tsp dried oregano; 1 onion, sliced; 1 green pepper, sliced; 1 red pepper, sliced; 2 tbsp chopped fresh coriander (cilantro); 2 tbsp vegetable oil; 1 tbsp sugar; 2 tbsp tomato paste; 300 ml water; 12 pimento-stuffed green olives; to serve white rice and habichuelas guisadas

20m

Prépa

45m

Cuisson

Portions

Facile

Difficulté

Poulet dominicain mariné à l'ail et au citron vert, saisi dans du sucre caramélisé et mijoté aux poivrons et tomates.

#dominican#chicken#stew#la-bandera#caramelised#family

Portions

4portions

Ingrédients

Nutrition

calories390

protein42g

carbs12g

fat18g

fiber2g

Par portion

Étapes

Season the chicken

Rub the chicken pieces with the lime juice, then mix with the garlic, salt, oregano, onion, green and red peppers, and coriander in a bowl. Cover and leave for at least 30 minutes at room temperature, or overnight in the fridge.

1.2 kg chicken
1 lime, juiced
4 garlic cloves
1½ tsp salt
1 tsp oregano
1 onion
1 green pepper
1 red pepper
2 tbsp coriander

⏱30:00

Caramelise the sugar

Heat the oil in a wide, heavy pot (about 26 cm/10 in across, so the chicken can later lie flat) over medium-high heat. Add the sugar and let it melt and turn dark amber, 1-2 minutes, watching closely as it burns fast.

2 tbsp oil
1 tbsp sugar

✅ C'est prêt quand : sugar is melted and dark amber

Brown the chicken

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Add the vegetables and tomato

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Braise

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Serve

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Season the chicken

1.2 kg chicken
1 lime, juiced
4 garlic cloves
1½ tsp salt
1 tsp oregano
1 onion
1 green pepper
1 red pepper
2 tbsp coriander

⏱30:00

Caramelise the sugar

2 tbsp oil
1 tbsp sugar

✅ C'est prêt quand : sugar is melted and dark amber

Brown the chicken

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Add the vegetables and tomato

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Braise

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Serve

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History & Culture

The Story Behind the Dish

📍 Dominican Republic📅 Colonial era🍗 DO

Pollo guisado is the everyday centrepiece of Dominican lunch, the main meal of the day. Browning the meat in caramelised sugar, a technique also used in Trinidad and other Caribbean islands, gives the stew its rich colour and a subtle sweetness.

With white rice and stewed beans, it forms 'la bandera dominicana', the flag, the national lunch eaten across the country almost every day.

⭐ Why It's Famous

Tender, saucy and full of sazón, it's the taste of a Dominican home at lunchtime.

💡 Fun Fact

Many Dominican cooks prepare their own sazón, a blended mix of garlic, peppers, onion, coriander and oregano, and keep it in the fridge for everyday cooking.

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