After spending many years living in the Dominican Republic, nothing takes me back more than making a big batch of pollo guisado, the most tender, flavorful chicken you'll ever eat. Serve this with Dominican rice and beans and a slice of fresh avocado. The hard-to-find Dominican ingredients can easily be ordered online.


Recipe Summary

30 mins
45 mins
15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken pieces in a bowl and season generously with ranchero sazon criollo. Add onion, Cubanelle peppers, sazon liquido, and garlic paste. Toss to coat chicken evenly.

  • Put oil in the bottom of a heavy pot. Add brown sugar and do not stir. Turn heat to medium-high and cook until sugar is very, very dark brown but not burned, 5 to 10 minutes. Carefully add chicken pieces to the pot 1 at a time, reserving vegetables and any liquid left in the bowl. Stir chicken, coating each piece with sugar-oil mixture. Cover and cook for 8 to 10 minutes.

  • Add reserved vegetables and liquid, water, tomato paste, celery, and bouillon powder to the pot and stir to combine. Cover and reduce heat to medium-low. Let stew until chicken is cooked and tender, 15 to 30 minutes.

Cook's Notes:

You can use 3 to 4 pounds chicken drumsticks in place of the whole chicken.

This recipe can also be prepared in the same way using bistek, beef, pork, or goat.

You can substitute 1 or 2 green bell peppers for the Cubanelle peppers.

Nutrition Facts

273 calories; protein 25g; carbohydrates 6g; fat 15.8g; cholesterol 72mg; sodium 1260.5mg. Full Nutrition