Name: Dominican Stewed Chicken – Pollo Guisado Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Dominican
Ingredients: 1 whole chicken or combination of dark and white pieces; 1 lime, juiced; 1 tbsp salt; 1 tsp ground oregano; 1/2 tsp black pepper; 1 tsp soy sauce; 1/2 green pepper, sliced; 1/2 red pepper, sliced; 1/2 large red onion, sliced; 1 tbsp granulated white sugar; 1/2 cup water; 1/4 tsp tomato paste; 2 tbsp Mazanillo olives, chopped; 2 tbsp chopped cilantro, divided in half

If you’re craving something heartwarming, packed with flavor, and downright satisfying, Dominican Stewed Chicken – Pollo Guisado Recipe is exactly what you need in your kitchen rotation. This classic dish hits all the right notes with tender chicken simmered in a fragrant, savory sauce infused with peppers, onions, and a touch of sweetness. It’s the kind of meal that feels like a big hug after a long day.

I still remember the first time I made this Dominican Stewed Chicken – Pollo Guisado Recipe—it quickly became a staple in my home because it’s so versatile and comforts every time. Whether you’re gathering with family or just craving some soul food on a weeknight, this pollo guisado will have you coming back for seconds and feeling proud you made it from scratch.

Ingredients You’ll Need

These ingredients come together to create a rich, aromatic stew where every component shines without overwhelming the chicken. When shopping, try to pick fresh produce and good quality chicken—trust me, it makes a noticeable difference.

Whole chicken or combination of dark and white pieces: Using a whole chicken or a mix keeps the stew juicy and flavorful. I personally love thighs for their tenderness.
Lime juiced: This brightens the chicken and helps tenderize it before cooking.
Salt: Essential for enhancing all the flavors—don’t skip it!
Ground oregano: Adds that unmistakable earthy, fragrant kick that’s signature in Dominican dishes.
Black pepper: Just enough to balance the spices and give a subtle heat.
Adobo seasoning (half a packet): This all-in-one seasoning blend makes flavoring super easy—feel free to tweak the quantity to suit your taste.
Soy sauce: Adds depth and umami that complements the stewed vegetables perfectly.
Green and red peppers sliced: These bring sweetness, color, and a little crunch to the dish.
Large red onion sliced: Onion sweetness is key to balancing the savory and tangy elements.
Garlic (about 1/4 cup minced): For that unmistakably aromatic base.
Granulated white sugar: Just a spoonful to mellow the acidity and brighten the sauce.
Water: Helps create the stew’s perfect consistency without diluting flavors.
Tomato paste (1/4 teaspoon): Gives a subtle richness and beautifully deepens the color.
Mazanillo olives or chopped olives: I adore the briny punch olives bring to the stew, giving it a classic Dominican touch.
Fresh cilantro chopped, divided: Added halfway and at the end, cilantro freshens and balances the finished dish.

Variations

While I stick close to the traditional Dominican Stewed Chicken – Pollo Guisado Recipe, I love making a few tweaks to keep things exciting or accommodate dietary preferences. Don’t be afraid to make this recipe your own—it’s all about what tastes good to you!

Spicier Version: Adding scotch bonnet peppers or a splash of hot sauce has worked wonders when I want to spice things up.
Vegetarian Variation: Substitute chicken with hearty mushrooms or eggplant to soak up all those delicious flavors.
Use Bone-In Thighs or Legs Only: I find this makes prepping easier and the meat stays succulent during stewing.
Seasonal Veggies: Sometimes I swap in sweet potatoes or squash for a fall-inspired pollo guisado twist—it adds a lovely sweetness.

How to Make Dominican Stewed Chicken – Pollo Guisado Recipe

Step 1: Marinate the Chicken for Maximum Flavor

First things first, get that chicken juicy by marinating it with lime juice, salt, ground oregano, black pepper, and half the chopped cilantro. I let mine sit at least 30 minutes, but if you have the time, a couple of hours or overnight in the fridge will really amp up the flavor. The acidity from the lime not only tenderizes but also adds this subtle zesty kick you’ll love.

Step 2: Sauté the Aromatics and Chicken

Heat a bit of oil in a big pot over medium heat, then add the sliced onions, green and red peppers, and garlic. Cook until they soften and smell irresistible—usually about 5 minutes. Then, add the marinated chicken pieces and sear until lightly browned on all sides. This step builds flavor with caramelization, so don’t rush it.

Step 3: Build the Stew Base

Once the chicken is nicely browned, stir in the soy sauce, tomato paste, granulated sugar, adobo seasoning, and water. This mixture creates that signature rich, savory, and slightly sweet sauce you expect from Dominican Stewed Chicken – Pollo Guisado Recipe. Bring it to a simmer, then reduce to low heat and cover with a lid.

Step 4: Slow Simmer to Tender Perfection

Let everything cook gently for about 30-40 minutes, stirring occasionally to prevent sticking and to ensure the chicken soaks up all those delicious flavors. During the last 10 minutes, add the chopped olives and the remaining cilantro for a fresh, herby finish. The chicken should be super tender and the sauce slightly thickened—juicy and bursting with flavor.

How to Serve Dominican Stewed Chicken – Pollo Guisado Recipe

The image shows a white cast iron pot filled with cooked chicken pieces. There are about ten pieces, including drumsticks and parts with skin that is browned with a slightly shiny texture. The chicken sits in a dark brown sauce with visible bits of herbs mainly green parsley sprinkled on top, and pieces of vegetables like red and green peppers underneath the chicken. The pot’s interior is light colored, showing stains from the cooking process. The pot handle is visible on the left. The pot is placed on a white marbled surface with a red and white striped cloth on the right edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle a little extra fresh cilantro over the top before serving—it brightens the whole dish and makes it pop visually. Sometimes, I add a wedge of lime for guests who appreciate an extra punch of citrus. It’s simple but effective.

Side Dishes

Dominican Stewed Chicken – Pollo Guisado Recipe is fantastic with classic white rice or yellow rice to soak up the rich sauce. I’m also a huge fan of pairing it with tostones (fried plantains) or a fresh avocado salad to balance the savory notes. These sides bring texture and freshness that round out the meal beautifully.

Creative Ways to Present

For special occasions, I like to serve the stewed chicken in a colorful clay pot or rustic casserole dish—it really elevates the whole experience at the table. Pairing it with a simple garlicky mojo sauce on the side also adds a fun interactive twist for guests. Presentation makes meals feel even more special, and this dish handles it beautifully.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Dominican Stewed Chicken – Pollo Guisado Recipe in airtight containers in the refrigerator. It keeps beautifully for up to 3 days and somehow tastes even better the next day since the flavors continue to meld. Just make sure to cool it down before refrigerating to keep it fresh.

Freezing

I’ve had great success freezing this dish in portion-sized containers. It freezes well without losing moisture or flavor, so it’s perfect for meal prep or busy weeknights. When you’re ready to eat, thaw in the fridge overnight for best results.

Reheating

To reheat, gently warm leftovers on the stove over low heat, stirring occasionally. Adding a splash of water or broth helps keep the sauce from drying out. Microwave reheats too, but keep it covered and heat in short bursts to avoid overcooking the chicken.

FAQs

Can I use chicken breasts instead of dark meat in Dominican Stewed Chicken – Pollo Guisado Recipe?

You absolutely can! Just keep in mind that chicken breasts tend to dry out faster during stewing. To avoid this, monitor the cooking time closely and consider adding a bit more liquid to keep things moist.
What can I substitute for Mazanillo olives if I can’t find them?

If Mazanillo olives aren’t available, you can use green olives stuffed with pimentos or even Kalamata olives. Just chop them finely to distribute that savory saltiness throughout the stew.
Is it necessary to use soy sauce in the recipe?

Soy sauce adds a great depth of flavor and umami, but if you’re avoiding sodium or soy, feel free to omit it. You might want to add a dash of Worcestershire sauce or a bit more adobo to compensate.
How long can I store leftover Dominican Stewed Chicken – Pollo Guisado in the fridge?

Leftovers stored properly in an airtight container will keep for up to 3 days in the refrigerator. For longer storage, freezing is best.
Can I make this recipe in a slow cooker?

Yes! Brown the chicken and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 4-6 hours until the chicken is tender and flavors are melded perfectly.

Final Thoughts

Dominican Stewed Chicken – Pollo Guisado Recipe is truly one of those dishes that brings comfort and joy with every bite. It’s easy to make, forgiving for beginners, and packing serious flavor that tastes like home. I’m excited for you to try it out—you might just find yourself making this stew a regular part of your kitchen repertoire just like I do. Go ahead, grab those ingredients, and let your kitchen fill with the wonderful aroma of pollo guisado.