Dominican Republic / Main
Pollo guisado
Chicken braised in caramelised sugar with vegetables, the Dominican weekday lunch.
Ingredients
- Chicken, in pieces1 1/2 kg
- Sugar2 tbsp
- Limes3
- Dried oregano1 tbsp
- Onions2
- Bell peppers2
- Garlic6 cloves
- Tomato paste2 tbsp
- Potatoes500 g
- Olives60 g
- Coriander30 g
- Vegetable oil60 ml
- Rice, to serve400 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Wash the chicken with lime juice, rub it with oregano, garlic, salt and pepper and leave it an hour.
Melt the sugar in the oil over medium heat to a dark amber, without stirring with a spoon.
Put the chicken pieces into the caramel and brown them on all sides.
Add the onion, pepper and tomato paste and cook five minutes, stirring.
Add a cup of water, cover and stew twenty-five minutes on a low heat.
Add the potato in large pieces and stew twenty minutes more, until tender.
Stir in the olives and coriander, reduce the sauce to a coating consistency and serve with white rice.
