Dominican Republic · Meat Dishes
Pollo Guisado
Bone-in chicken thighs browned until dark, then braised in a tomato-based sauce with onion, peppers, garlic and herbs.
Ingredients
- bone-in chicken thighs1000 g
- onion1
- bell pepper1
- garlic cloves4
- tomato paste2 tbsp
- chicken broth300 ml
- cumin1 tsp
- smoked paprika1 tsp
- dried oregano0.5 tsp
- bay leaves2
- bunch of cilantro0.5
- salt1 tsp
- black pepper0.5 tsp
- vegetable oil, a thin film over the bottom of the potas needed
Method
- 1Pat the chicken thighs dry with paper towels. Season on both sides with salt, pepper, cumin, paprika and oregano. Let sit 10 minutes while you prep the vegetables.
- 2Heat a thin film of oil, just enough to cover the bottom, in a heavy pot over medium-high heat. Brown the chicken in batches, skin-side down first, 4–5 minutes per side until deeply golden — not pale, not gray. This fond on the bottom of the pot builds the entire flavor of the sauce. Set chicken aside.
- 3Reduce heat to medium. Add diced onion and bell pepper to the same pot, scraping up the browned bits. Cook 5–6 minutes until softened. Add minced garlic and tomato paste, cook 2 minutes until the paste darkens.
- 4Pour in the chicken broth, stirring to lift everything from the bottom. Return the chicken to the pot along with the bay leaves and cilantro sprigs. The liquid should come halfway up the chicken — add a splash of water if needed.
- 5Bring to a gentle simmer, cover and cook on low heat for 40–45 minutes until the meat pulls away from the bone easily. Turn the chicken once halfway through.
- 6Remove the lid and simmer uncovered for 10 minutes to thicken the sauce. Remove bay leaves and cilantro stems. Taste and adjust salt. Serve over white rice, spooning sauce generously on top.