Pollo Guisado con Salsa de Tomate (Dominican Braised Chicken w/ Tomato Sauce)

This recipe is a variation of the typical Dominican Braised Chicken. The only additive is tomato sauce. A small additive, that gives the recipe a real punch and a completely different flavor profile. Usually when I make it this way I do so because I am not making beans to go with the rice and the chicken. The sauce in the chicken will act as the beans sauce over the rice. It is absolutely delicious and I highly recommend you try both versions.

Ingredients:

2 lbs chicken breasts sliced in half
2 limes cut into halves
1 small red onion or yellow chopped into fine strips or eighths
1 teaspoon of salt
½ teaspoon of minced garlic
2 tablespoons of oil (Mazola corn oil)
2 cups of water
1 green bell pepper sliced or chopped
1 red or orange pepper sliced or chopped
¼ cup of Goya salad olives
1/2 cup of Goya tomato sauce
¼ teaspoon ground Dominican oregano
¼ teaspoon of pepper
Fresh cilantro to taste

Instructions:

In a bowl mix the chicken, oregano, salt, lime and garlic. Marinate for at least 30 minutes or overnight.

In a skillet heat the oil over medium heat. Add the chicken (reserve all the other things in the marinade) and sauté until the meat is a bit browned.

Add onions, olives, peppers and tomato sauce. Cover and simmer over low to medium heat for 15 minutes, stirring and adding water by the tablespoon as it becomes necessary.
Simmer until the vegetables are cooked through.

Add fresh cilantro. Serve with white rice, and salad.

Enjoy!

Pollo Guisado con Salsa de Tomate (Dominican Braised Chicken w/ Tomato Sauce)

A classic Dominican chicken recipe that will become a staple in your home.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Caribbean, Latin

Keyword: caribbean dinner, caribbean recipe, chicken, dominican recipe, latin recipe, pollo guisado, stewed chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients

• 2 lbs chicken breasts sliced in half lengthwise, cooks faster
• 2 limes sliced in half to juice
• 1 small red or yellow onion cut into fine strips or chopped
• 1 tsp salt
• 1/2 tsp minced garlic
• 2 tbs Mazola corn oil
• 2 cups water
• 1 green pepper sliced or chopped sliced or chopped
• 1 red or orange pepper sliced or chopped
• 1/4 cup Goya salad olives
• 1/2 cup Goya tomato sauce
• 1/4 tsp ground oregano
• 1/4 tsp black pepper
• Fresh cilantro to taste, chopped

Instructions

• In a bowl mix the chicken, oregano, salt, lime and garlic.
• Marinate for at least 30 minutes or overnight.
• In a skillet heat the oil over medium heat.
• Add the chicken (reserve all the other things in the marinade) and sauté until the meat is a bit browned.
• Add onions, olives, peppers and tomato sauce. Cover and simmer over low to medium heat for 15 minutes, stirring and adding water by the tablespoon as it becomes necessary.
• Simmer until the vegetables are cooked through.
• Add fresh cilantro. Season with salt and pepper to taste. Serve with white rice, and salad.