Pollo Guisado
Chicken is plentiful, easy to prepare, and inexpensive. It's no surprise that it's one of the Dominican Republic's most popular meats. And if you haven't tasted Pollo Guisado, you've been missing out on a delicious fall-off-the-bone chicken with bold tastes and a delectable sauce. The traditional Dominican lunch menu frequently includes chicken as one of the ingredients.
Pollo Guisado, is a meat dish made from chicken that has been cooked using the braising technique, which entails lightly frying the meat before stewing it low and slow in a sealed container. When meat is cooked this way, the result is a delectable, incredibly soft chicken that virtually slides off the bone and is bursting with flavor.
Because it is one of the cornerstones of La Bandera Dominicana, the traditional Dominican midday meal, Pollo Guisado is eaten every day in millions of Dominican homes.
Every Dominican household, as well as every Dominican cook, has their own variation of this dish. Some may not notice the variations, but each will swear by their own "greatest chicken recipe."
Ingredients:
- Chicken, cut into small pieces
- Juice of lime
- Oregano (dry, ground)
- Small red onion, stalks cut into slices
- Chopped celery, (optional)
- Salt, (more may be necessary
- Mashed garlic
- Vegetable oil
- Sugar (white, granulated)
- Water
- Cubanela peppers
- Tomato, cut into quarters
- Pitted green olives, (optional)
- Tomato sauce
- Cilantro
- Pepper (freshly-cracked, or ground)
