Pollo Guisado — Print Recipe — The Culinary Codex

Tender chicken pieces braised in a savory tomato sauce with peppers, olives, and capers, infused with oregano and the distinctive Dominican sofrito.

Ingredients

1 Season chicken with garlic, oregano, vinegar, soy sauce, salt, and pepper. Marinate at least thirty minutes.
2 Heat vegetable oil and achiote oil in a caldero or Dutch oven over medium-high heat until shimmering.
3 Brown chicken pieces on all sides until golden. Remove and set aside on a plate.
4 In the same pot, cook onion and bell pepper until softened. Add tomato paste and stir two minutes.
5 Return chicken to pot. Add olives, capers, potatoes, and water. Cover and simmer thirty minutes until chicken is cooked through and potatoes are tender.
6 Adjust seasoning and let sauce thicken slightly. Serve over white rice with a side of beans.

Did You Know?

Dominican families often argue about whether to add potatoes to pollo guisado, with regional preferences varying across the island.