Dominican Pollo Guisado with Rice
Pollo Guisado with Rice
Bone-in chicken braised in a savory tomato-pepper sauce with Dominican seasonings, olives, and fluffy white rice.
Dominican pollo guisado is a home-style braise where chicken cooks slowly in its own seasoned juices before simmering in a tomato-pepper sauce. The result is tender meat, a glossy reddish gravy, and enough savory sauce to spoon generously over white rice.
The flavor starts with lime, garlic, oregano, onion, bell pepper, cilantro, tomato sauce, and a little vinegar. A brief browning step deepens the sauce before the chicken finishes covered with olives and vegetables, which gives the dish its familiar balance of tangy, herbal, and gently sweet flavors.
Bone-in thighs and drumsticks are ideal because they stay juicy during the braise and give the sauce body. Keep the heat moderate once the sauce is added, and stir occasionally so the vegetables soften into the gravy without scorching.
Serve the chicken with plain white rice, letting the sauce soak into the grains. A simple avocado salad, beans, or fried sweet plantains can sit alongside, but the chicken and rice are complete enough for a generous family dinner.
Nutrition (per serving)
Directions
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1
Pat the chicken dry, then rub it with lime juice, kosher salt, black pepper, oregano, garlic, half of the onion, half of the bell pepper, and half of the cilantro.
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2
Let the chicken season for 15 minutes while you rinse the rice until the water runs mostly clear.
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3
Heat the oil in a wide heavy pot over medium heat, sprinkle in the sugar, and cook for 1 to 2 minutes until it turns amber but not black.
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4
Add the chicken pieces skin side down, shaking off excess vegetables into the bowl, and brown for 3 to 4 minutes per side.
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5
Stir in the reserved onion, bell pepper, cilantro, tomato sauce, vinegar, olives, and any marinade from the bowl, scraping the browned bits from the pot.
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6
Pour in the water or broth, bring to a simmer, cover, and cook for 30 to 35 minutes, turning the chicken once, until the meat is tender and the sauce has thickened.
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7
While the chicken braises, combine the rinsed rice, water for rice, and salt for rice in a saucepan; bring to a boil, cover, reduce the heat to low, and cook for 18 minutes.
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8
Rest the rice off the heat for 5 minutes, fluff with a fork, then serve the pollo guisado and plenty of tomato-pepper sauce over the white rice.
Ingredients
- Bone-In Chicken Thighs And Drumsticks:3 lb
- Fresh Lime Juice:2 tbsp
- Kosher Salt:1 1/2 tsp
- Black Pepper:1/2 tsp
- Dried Dominican Oregano:1 1/2 tsp
- Garlic Cloves, Minced:4
- Yellow Onion, Thinly Sliced:1 medium
- Green Bell Pepper, Thinly Sliced:1 large
- Cilantro, Chopped:1/4 cup
- Neutral Oil:2 tbsp
- Granulated Sugar:1 tsp
- Tomato Sauce:1 cup
- White Vinegar:1 tbsp
- Pimento-Stuffed Green Olives:1/3 cup
- Water Or Chicken Broth:1 cup
- Long-Grain White Rice:1 1/2 cups
- Water For Rice:2 1/4 cups
- Salt For Rice:1/2 tsp
Tips & Notes
- If the sauce reduces too quickly, add a splash of water and keep the pot at a gentle simmer.
- Dominican oregano has a bold, citrusy aroma; if using standard dried oregano, add a small pinch of ground coriander for a closer flavor.
- For cleaner browning, move the marinated vegetables aside before the chicken goes into the oil, then add them back with the tomato sauce.
