Dominican Braised Chicken
Pollo guisado dominicano
The flavor of Dominican home cooking, made easier. Tender chicken simmers in a rich, savory sauce with onions, peppers, and familiar seasonings.
Serves: 4 Prep: 15 min Cook: 40–45 min
Ingredients
- 2 lb chicken thighs or drumsticks
- 2 tsp La Esdrújula seasoning
- 1 medium onion, sliced
- 1 bell pepper, sliced
- ½ cup tomato sauce
- ¾ cup water
- 1 tbsp olive oil
- Salt to taste
Instructions
- Coat the chicken with La Esdrújula seasoning and salt.
- Heat olive oil in a large pot over medium-high heat. Brown the chicken for 3–4 minutes on each side.
- Add the sliced onion and bell pepper; cook for 3 minutes.
- Add the tomato sauce and water, scraping up the browned bits.
- Cover and simmer over low-to-medium heat for 25–35 minutes, until tender and the chicken reaches at least 165°F (74°C).
- Uncover and simmer for 5 minutes if you’d like a thicker sauce.
What makes it different
Traditional Dominican stewed chicken often uses several dried seasonings alongside fresh vegetables. La Esdrújula combines those spices into one blend; tomato, fresh vegetables, and water do the rest.
Serving suggestion
Serve with white rice and beans.
