Dominican
Dominican Pollo Guisado
The definitive Dominican stewed chicken — skin-on pieces browned in sugar caramel, then braised in sofrito and sazon until tender and dee...
⏱ Prep 20 min 🍳 Cook 45 min 👥 Serves 4 Moderate
Ingredients
Spices & Herbs
♦2 tbsp WOS Adobo Seasoning
♦2 tsp WOS Dominican Sazon Blend
♦3 tbsp sofrito
♦1 tbsp tomato paste
♦1 tsp sugar (for caramelizing)
♦2 tbsp oil
Other
♦1 whole chicken (cut into pieces) or 3 lbs bone-in thighs
♦1/2 cup chicken broth
♦1 onion (sliced)
♦4 garlic cloves (minced)
♦Cilantro and olives for garnish
Step-by-Step Instructions
1
Season chicken with Adobo Seasoning. Let marinate 30 min to overnight.
2
Heat oil in a heavy pot over medium-high. Add sugar and let it caramelize to dark amber.
3
Add chicken pieces skin-side down. The caramel coats and colors the skin. Brown 3-4 min per side.
4
Remove chicken. In same pot, sauté onion and garlic 3 min.
5
Add sofrito and tomato paste. Cook 3 min until fragrant.
6
Add Sazon Blend, broth, and chicken back in. Stir to coat.
7
Cover and simmer 35-40 min until chicken is cooked through and sauce has thickened.
8
Garnish with cilantro and green olives. Serve with white rice and habichuelas.
Flavor Education
Understanding what each spice contributes is the difference between following a recipe and truly cooking.
Salt
Enhances and balances all other flavors in the dish
Salt doesn't just make food salty — it suppresses bitterness and amplifies sweetness and savoriness.
Black Pepper
Mild warmth and aromatic pungency
Freshly cracked pepper is dramatically more aromatic than pre-ground. The difference is noticeable.
Cooking Tips by Skill Level
Beginner
Intermediate
Advanced
Season lightly first — you can always add more, but you can't take it away. Taste at every step and trust your palate.
Build your flavor in layers: bloom your dry spices in oil for 30 seconds before adding liquids to unlock their full depth.
Finish with a hit of acid (lime, lemon, or vinegar) right before serving to brighten and balance the entire dish.