Dominican chicken guisado, also known as pollo guisado, is the star of Dominican cuisine. It’s a braised chicken stew, simmered in a savory blend of spices and vegetables until the chicken is tender and the sauce is thick and flavorful.
In the Dominican Republic, pollo guisado is a key part of La Bandera Dominicana, the country’s iconic lunch meal. La Bandera, which means “the flag,” features rice, beans, and a meat dish, most often pollo guisado.
What makes a good pollo guisado? It’s the combination of herbs and spices, the slow braising that tenderizes the chicken, and most importantly, the “jugito” – that delicious, flavorful sauce you’ll want to soak up with every bite.
What is Dominican Pollo Guisado?
Think of Pollo Guisado as the ultimate comfort food — Dominican-style. It’s basically braised chicken, and it’s packed with flavor. Seriously, the aroma alone will have you drooling.
You’ll find Pollo Guisado everywhere in the Dominican Republic, from home kitchens to fancy restaurants. Every family has its own little twist on the recipe, which is part of what makes it so special.
The basic idea is to brown the chicken, then simmer it slowly in a rich, flavorful sauce. That slow cooking is key — it makes the chicken incredibly tender and juicy.
You’ll find versions of braised chicken throughout Latin America, but Dominican Pollo Guisado has a flavor profile all its own.
Key Ingredients for Authentic Pollo Guisado
To make true Dominican pollo guisado, you’ll need to gather a few key ingredients.
The Chicken
Bone-in, skin-on chicken pieces give the best flavor. Dark meat, like thighs and drumsticks, is especially delicious in this dish. You can use a whole chicken, too, but be sure to cut it into serving-size pieces. You’ll want about 2 pounds of chicken for a good-sized pot of guisado.
The Seasonings
Don’t skimp on the seasonings! You’ll need adobo, sazón, oregano, salt, pepper, and plenty of garlic. If you can find Dominican oregano, use it; it has a unique flavor that really elevates the dish.
Aromatics and Flavor Enhancers
Dice up some onion and bell peppers. Green bell peppers are traditional, but cubanela peppers are also great if you can find them. Some people like to add celery as well. Sofrito is also a great addition to this dish.
You’ll also need a little tomato paste, a pinch of sugar, and maybe some olives (although the olives are optional, I think they really add to the flavor). The sugar might seem odd, but it helps with caramelization and gives the chicken a beautiful color.
Step-by-Step Guide to Making Pollo Guisado
Ready to make some delicious Dominican chicken stew? Here’s how:
Marinating the Chicken
First, you’ll need to get your chicken ready. Start by combining your adobo, sazón, oregano, garlic, and any other seasonings you like in a bowl. Then, rub that mixture all over your chicken pieces, making sure they’re completely coated. Put the chicken in the fridge to marinate for at least 30 minutes. If you have time, overnight is even better for maximum flavor!
Browning the Chicken
Next, heat some high-smoke oil (like peanut or corn oil) in a pot. A caldero (Dominican cooking pot) or Dutch oven works best for this. Now, this is optional, but if you want that beautiful, deep color, add a little sugar to the hot oil. The sugar will caramelize and help color the chicken as it browns.
Brown the chicken pieces on all sides, about 4-5 minutes per side, to get a nice sear. Then, take the chicken out of the pot and set it aside.
Building the Sauce
In the same pot, sauté your chopped onion, bell peppers, and celery (if you’re using it) until they’re nice and soft. Next, add your tomato paste and cook it for about a minute to really bring out the flavor.
Now, deglaze the pot by adding some water or chicken broth. Use a spoon to scrape up all those browned bits from the bottom – that’s where a lot of the flavor is!
Braising the Chicken
Put the chicken back in the pot. Add about 2 cups of water or chicken broth, making sure there’s enough liquid to prevent the chicken from burning. Bring the mixture to a simmer, then turn the heat down to low, cover the pot, and let it braise for about 30 minutes, or until the chicken is nice and tender. If you’re using olives, add them during the last 15 minutes of cooking.
Adjusting the Sauce
Take the lid off the pot and let the sauce simmer until it thickens to your liking. The “jugito” (sauce) should be flavorful and slightly thickened. Taste the sauce and add more seasoning if needed, but be careful not to add too much salt!
Before serving, sprinkle some fresh cilantro on top. Enjoy!
Tips and Tricks for the Best Pollo Guisado
Want to make pollo guisado that will knock everyone’s socks off? Here are a few pointers:
- Don’t skip the marinating step! It’s key to infusing the chicken with flavor.
- Get a good sear on the chicken. Browning equals flavor and a beautiful color. Don’t overcrowd the pot; do it in batches if necessary.
- Adjust the sauce to your liking. Too thick? Add a little water. Too thin? Simmer it uncovered to let it reduce.
- Taste and adjust the seasonings at the end. It’s easier to add than to take away!
- If you have a caldero (a traditional Dominican cooking pot), use it! The even heating will make a difference.
Now, go forth and make some amazing pollo guisado!
Serving Suggestions and Pairings
Dominican pollo guisado is best enjoyed with classic Dominican sides. The most traditional is white rice, habichuelas (Dominican beans), and a simple green salad. This trio is so common, it’s known as La Bandera Dominicana – the Dominican flag!
Other popular pairings include tostones (fried green plantains) or slices of ripe avocado. The creamy texture of the avocado is a wonderful counterpoint to the savory chicken.
Nutritionally speaking, pollo guisado is a fantastic source of protein. Serve it with a generous portion of salad, and you can easily make it a delicious and satisfying low-carb meal.
Finally, for a touch of freshness and visual appeal, garnish your pollo guisado with a sprinkle of chopped fresh cilantro before serving.
Frequently Asked Questions
How to Reheat Pollo Guisado
Reheating Pollo Guisado is a breeze! The best way to maintain its delicious flavor and juicy texture is to reheat it gently on the stovetop. Simply place the desired amount of guisado in a saucepan over medium-low heat. Add a splash of water or chicken broth to prevent it from drying out. Cover the pan and let it simmer, stirring occasionally, until heated through. Alternatively, you can microwave it in short intervals, stirring in between, but be mindful not to overcook and dry out the chicken. A little extra sauce on top when serving can help keep things moist and tasty!
How Long Does Pollo Guisado Last in the Fridge?
Properly stored, Pollo Guisado will keep in the refrigerator for 3-4 days. Make sure to transfer any leftovers to an airtight container as soon as it cools down. This helps prevent bacterial growth and preserves the quality of the dish. When reheating, always ensure the chicken is heated to an internal temperature of 165°F (74°C) for safety. If you’re unsure about the freshness, it’s always best to err on the side of caution and discard it.
What is Pollo Al Caldero in English?
“Pollo al Caldero” directly translates to “Chicken in a Pot” or “Chicken Cooked in a Cauldron” in English. The term “caldero” refers to a traditional heavy-bottomed pot or cauldron often used in Spanish and Latin American cooking. This method emphasizes slow cooking the chicken with various vegetables and seasonings in a pot, allowing the flavors to meld together beautifully, resulting in a tender and flavorful dish.
Final Thoughts
Pollo Guisado isn’t just delicious; it’s a taste of Dominican culture! I hope you’ll try this recipe and adapt it to your own tastes. Cooking is all about experimenting, after all!
And as they say in the Dominican Republic, “Buen provecho!” Enjoy!