Pollo Guisado
A Dominican staple of chicken braised in a rich sofrito sauce with olives and tomatoes until fall-off-the-bone tender. Serve over white rice for a deeply satisfying weeknight dinner.
Ingredients
- 4 lbs bone-in, skin-on chicken pieces
- 2 packets sazon seasoning (store-bought or homemade)
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp vegetable oil
- 1 tsp granulated sugar (for browning)
- 1 red onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- 1/2 cup green pitted olives, halved
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Season 4 lbs bone-in, skin-on chicken pieces on all sides with 2 packets sazon seasoning (store-bought or homemade), 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
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2
Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1 tsp granulated sugar (for browning) to the oil and let it caramelize to a dark amber, about 1-2 minutes - this is the browning base for the chicken.
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3
Add the seasoned chicken skin-side down and sear until deep golden brown, 4-5 minutes per side. Work in batches to avoid crowding. Set aside.
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4
In the same pot over medium heat, saute 1 diced red onion and 1 diced green bell pepper for 4 minutes. Add 4 minced garlic cloves and cook 1 minute. Stir in 2 tbsp tomato paste and cook 2 minutes.
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5
Add 1 cup canned crushed tomatoes and 1 cup chicken broth. Return the chicken to the pot, nestling the pieces into the sauce. Scatter in 1/2 cup halved green pitted olives.
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6
Bring to a simmer, cover, and cook over low-medium heat until the chicken is very tender and cooked through to an internal temperature of 165F, about 35-40 minutes.
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7
Taste and adjust seasoning. Stir in 1/4 cup chopped fresh cilantro and serve over white rice.