Pollo Guisado

Clara Gonzalez’s Dominican pollo guisado braises selected bone-in chicken in a light tomato sauce after browning it with vegetable oil and a little sugar. The selected recipe includes its optional celery and green olives, with cilantro as the chosen herb.

The chicken is cut into small pieces and placed in a bowl with a lid, then seasoned with supplied lime juice. Oregano, supplied red-onion slices, optional supplied chopped celery, salt and supplied mashed garlic are mixed in, and the chicken marinates for thirty minutes.

Vegetable oil heats in the selected lidded pot, and the sugar browns before the chicken is added. The other marinade ingredients are reserved for later. The chicken cooks with stirring until lightly browned, then two tablespoons of water enter and it simmers under a cover for fifteen minutes, with further tablespoon additions as needed.

The reserved marinade vegetables return with the selected cubanelle peppers, supplied tomato quarters and optional pitted green olives. They simmer under a cover until cooked through. Tomato sauce and half a cup of the same listed water make a light sauce over low heat, leaving very soft vegetables and tender chicken.

Fresh cilantro finishes the stew, and salt and black pepper adjust its seasoning. Gonzalez’s selected serving set places it alongside prepared white rice, Dominican beans and Dominican salad.