Pollo Guisado (Dominican Stewed Chicken)

In my house, Pollo Guisado is that dependable, sabroso everyday hero. It’s the pot that makes the whole kitchen smell like home. The chicken searing in aceite, a little caramelized azúcar for color, sofrito and sazón doing their magic. This is the Dominican chicken stew we serve on Tuesdays after school and also at a big Sunday lunch with the whole family.

For a full Dominican plate, pair it with White Rice (Arroz Blanco) and Dominican Beans—and when we’re feeling extra, we swap in Moro de Habichuelas or add a crunchy side of Tostones (air-fried or classic).

What is pollo guisado?

Braised chicken is a meat dish made with chicken that is cooked using a cooking technique called braising, which involves lightly frying and then stewing the meat low and slow in a closed container. The result when cooking meat using this technique is a delicious super tender chicken that practically falls off the bone, and it’s filled with so much flavor.

Step-by-Step Instructions

Season the chicken pieces with adobo, black pepper, oregano, sazón, lime juice, and the sofrito, rubbing everything in so the spices coat the meat well. Heat the oil in a large, deep sauté pan over medium heat (choose one with a tight-fitting lid). Sprinkle the brown sugar into the hot oil and let it melt and darken slightly; the moment it turns amber-brown, carefully add the seasoned chicken. Sear, turning as needed, until lightly browned on all sides.

Pour in about 1/4 cup (60 ml) of the water, cover, and let the chicken simmer over medium heat for 15 minutes, stirring occasionally and adding splashes of water as needed to keep a gentle simmer. Stir in the onion and bell peppers, cover again, and cook until the vegetables soften slightly. Add the tomato sauce and the remaining water to create a light, flavorful sauce; reduce the heat to low and simmer until the chicken is cooked through and the sauce thickens to your liking. Finish with fresh cilantro and taste for seasoning.

For serving inspiration and classic Dominican sides, see: White Rice (Arroz Blanco), Dominican Beans, Moro de Guandules con Coco, Air Fryer Tostones, and Maduros.

Serving Suggestions

• The classic “la bandera” plate: White Rice (Arroz Blanco) + Dominican Beans + Pollo Guisado.
• Switch up the starch with Moro de Guandules con Coco for a coconut-kissed twist.
• Add crunch with Tostones (or Air Fryer Tostones) and a simple avocado salad.

Storage Tips

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce, or microwave in short intervals, stirring in between.

Recipe Tips

• Browning a little sugar in the oil adds color and a subtle caramel note (a classic Dominican trick).
• Bone-in legs and thighs deliver the best flavor and stay juicy during the simmer.
• Keep the sauce “light” by adding water in stages; you’re aiming for a glossy, spoonable gravy that coats the chicken.

Pollo Guisado (Dominican Stewed Chicken)

Author: Vanessa

Tender Dominican braised chicken simmered with sazón, sofrito, peppers, and onions in a light, savory sauce—comforting, weeknight-friendly, and deeply authentic.

4.74 from 93 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Dominican

Servings 4

Calories 425 kcal

Ingredients

  

1x2x3x

• ▢ 2 pounds 900 g chicken legs and thighs, bone-in, skin-on or off
• ▢ ¾ teaspoon 4 ml adobo seasoning
• ▢ ½ teaspoon 2.5 ml ground black pepper
• ▢ 1 teaspoon 5 ml dried oregano
• ▢ 1 teaspoon 5 g sazón with achiote
• ▢ 1 tablespoon 15 ml freshly squeezed lime juice
• ▢ 2 tablespoons 30 ml sofrito
• ▢ 2 tablespoons 30 ml vegetable oil
• ▢ 1 teaspoon 5 ml brown sugar
• ▢ 1 cup 240 ml water, divided
• ▢ 1 small red onion ~100 g, thinly sliced
• ▢ ½ green bell pepper ~75 g, thinly sliced
• ▢ ½ red bell pepper ~75 g, thinly sliced
• ▢ ½ cup 120 ml tomato sauce
• ▢ 1 tablespoon ~4 g fresh cilantro, roughly chopped

Instructions

 

• In a bowl, combine chicken with adobo, black pepper, oregano, sazón, lime juice, and sofrito. Toss to coat; let sit while you heat the pan.
• Heat oil in a deep skillet over medium heat. Sprinkle in brown sugar and let it melt and turn amber. Carefully add chicken; sear until lightly browned, about 4-5 minutes.
• Add ¼ cup (60 ml) water, cover, and cook over medium heat for 15 minutes, stirring occasionally and adding small splashes of water as needed.
• Stir in onion and peppers; cover and cook until slightly softened.
• Add tomato sauce and the remaining water. Reduce heat to low and simmer until chicken is cooked through and sauce lightly thickens, about 10 minutes. Stir in cilantro; adjust salt to taste.

Notes

• Prefer a thicker sauce? Simmer uncovered for a few extra minutes at the end.
• Spice level is flexible—add a pinch of crushed red pepper or a sliced ají picante for heat.
• Serve with White Rice (Arroz Blanco), Dominican Beans, or Moro de Habichuelas; add Tostones for crunch.

Nutrition

Calories: 425kcalCarbohydrates: 8gProtein: 30gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 116mgSodium: 619mgPotassium: 503mgFiber: 2gSugar: 4gVitamin A: 888IUVitamin C: 39mgCalcium: 43mgIron: 2mg

The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

KeywordBraised Chicken, How to make braised chicken, How to make Dominican pollo guisado, Pollo Guisado

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