How to make the perfect Dominican chicken dish
Dominican Chicken Dish
Okay, this pan seared chicken breast recipe, also known as pollo guisado to my fellow Dominicans, is so amazingly delicious. The perfect Dominican chicken dish. There are a few different ingredients that are often swapped around but I make this meal as simple as healthy as can be. I grew up eating this dish with my Mami, and I loved it so much. It’s so great that I get to share those same flavors with my kids and family now. My favorite is enjoying it with a side of rice.
Affiliate Disclaimer: Some of these resources may contain affiliate links. If you use these links to buy something, I may earn a commission. There is no extra cost to you. Thank you for your support!
The twist:
Alright, so you may here Dominicans talk about sofrito in their cooking. While sofrito is a very good choice as the main ingredient to season the meat, I often make this meal from scratch with the general Dominican staple items: adobo, sazon, oregano, garlic, peppers & onions. So that is the version you will get in this dish.
Sugar trick:
Before throwing the chicken in the pot to cook, you may hear of the secret step Dominicans take to make their chicken look oh so beautiful. That is sugar! Once you put oil in the pan and let it head up, it’s time to put a few teaspoons of sugar. You will need to wait until the sugar turn completely dark and dissolves before throwing the chicken in. You don’t want to throw it in before the sugar browns because it will leave your chicken sweet. It’s all about timing!
Go check out some other top posts:
- 1 Crucial Way To Balance As A Working Mom – Working Mom Balanced Blog
- 12 Tips Towards Achieving Balance As A Working Mom – Working Mom Balanced Blog 12 Tips Towards Achieving Balance As A Working Mom
- Daily routine schedule for working moms – Working Mom Balanced Blog
- 3 Easy Everyday Habits to Balance for Working Moms – Working Mom Balanced Blog
Ingredients:
- 4 large chicken breasts
- 1 small yellow onion
- 1 small green pepper
- 2 packs of sazon
- 1.5 tablespoon of adobo
- 2 teaspoon of oregano
- 2 tablespoon of garlic
- 1 tomato paste
- 2 teaspoons of sugar (I use brown or coconut sugar but typically folks use regular one)
How to make the chicken:
- Wash your chicken and cut off the fat from the sides. You can then cut up your chicken into cube sizes & place in a bowl.
- Cut up one small onion and one small pepper into your desired size. Place it on the side for now.
- On top of the chicken add your adobo, sazon, garlic & oregano. Mix it all up & then add your peppers and onions on top. Note: you can wait and just cook the veggies first and once translucent add the meat, but I like doing it all at once.
4. Add your oil to your pot and put on medium heat.
5. Once the oil is hot, place a teaspoon (or two) of sugar into the pot. Wait for the sugar to dissolve and brown, and then throw in your seasoned chicken. Bonus: if you have time, season your meat and put it away in the fridge for an hour so the flavors enhance. Or, season it at night and cook it in the morning.
6. Let the natural juices/ water of the meat come out and once the water goes down, fill the pot up until the chicken is covered. Leave it cooking until the water starts to go down again.
7. When the water is going down, but not completely, add your tomato paste and mix it into the sauce at the bottom of the pan.
8. Keep an eye so that the sauce thickens but doesn’t dry up. Turn the stove off once you have the salsa well formed at the bottom.
9. Enjoy it with a side of rice and veggies (and some avocados).
Dominican Chicken Guisado (Stewed)
This is a type of chicken that is a staple in a Dominican household. You can easily pair this with white rice or tostones. Enjoy it with the family!
- Pot
- Mixing Bowl
- Cutting Board
- 4 large chicken breasts (cut into smaller pieces)
- 1 small yellow onion (cut into desired size)
- 1 small green pepper (cut into desired size)
- 1.5 packs sazon goya con culantro y achiote
- 1.5 tablespoons adobo sin pimiento
- 2 teaspoons oregano
- 2 tablespoons minced garlic
- 2 cups water (this may vary – my rule of them is enough water to cover the chicken)
- 2 tablespoons tomato paste
Wash your chicken and cut off the fat from the sides. You can then cut up your chicken into cube sizes & place in a bowl.Â
Cut up one small onion and one small pepper into your desired size. Place it on the side for now. On top of the chicken add your adobo, sazon, garlic & oregano.
Mix it all up & then add your peppers and onions on top. Note: you can wait and just cook the veggies first and once translucent add the meat, but I like doing it all at once.
Add your oil to your pot and put on medium heat.Â
Once the oil is hot, place a teaspoon (or two) of sugar into the pot. Wait for the sugar to dissolve and brown, and then throw in your seasoned chicken. Bonus: if you have time, season your meat and put it away in the fridge for an hour so the flavors enhance. Or, season it at night and cook it in the morning.Â
Let the natural juices/ water of the meat come out and once the water goes down, fill the pot up until the chicken is covered. Leave it cooking until the water starts to go down again.Â
When the water is going down, but not completely, add your tomato paste and mix it into the sauce at the bottom of the pan.
Keep an eye so that the sauce thickens but doesn't dry up. Turn the stove off once you have the salsa well formed at the bottom.
Enjoy it with a side of rice and veggies (and some avocados)
This is a delicious meal for the whole family.
Enjoy it with a side dish of your choice.Â
NOTE: Make sure to not skip adding more water, as to make sure the meat is fully cooked!
It’s best to enjoy this dish with a side of rice. I also always include some type of vegetable. And, if ripe, a small avocado cut up. Enjoy this with your family!
What will you try this chicken recipe with?
Leave the comments below – I would love to hear your thoughts!
Thanks!
