Dominican Pollo Guisado (Braised Chicken)

Ingredients:

• 8 bone-in chicken pieces (thighs and drumsticks recommended)
• 1 red bell pepper, diced
• 1 green bell pepper, diced (or any sweet bell pepper)
• 1 medium red onion, diced (or yellow onion)
• 1 lime, juiced
• 3 garlic cloves, grated or minced
• 1 teaspoon dried oregano
• 2 teaspoons Sazon (optional – see notes below for a homemade version)
• Kosher salt and freshly ground black pepper
• 2 tablespoons neutral oil (avocado or vegetable oil recommended)
• 1 teaspoon sugar (optional, for caramelization)
• ½ cup water, divided
• 1 tablespoon tomato paste
• 1 teaspoon chicken bouillon (optional, see notes)
• Fresh cilantro, for garnish (optional)

Instructions:

1. Prep the Ingredients:

• Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, and dried oregano. If using Sazon and/or chicken bouillon, add them to the seasoning for an extra burst of flavor. For the best taste, rub the seasoning into the chicken and let it marinate for at least 30 minutes or up to a few hours (or overnight for maximum flavor).
• Vegetables: Dice the bell peppers and onion into uniform pieces for even cooking. Mince or grate the garlic finely. Juice the lime and set aside.

2. Sear the Chicken:

• Heat the neutral oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is shimmering and hot, carefully add the chicken pieces skin-side down. Let the chicken sear undisturbed for 5-7 minutes to develop a golden-brown crust.
• Flip the chicken and cook for another 5 minutes until the other side is browned as well. You don’t need to cook the chicken through at this stage. Remove the chicken from the pan and set it aside on a plate.

3. Cook the Vegetables:

• In the same pan, using the flavorful drippings from the chicken, add the diced onions and bell peppers. Sauté over medium heat for about 3-4 minutes until the vegetables start to soften and release their aromas.
• Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning the garlic.

4. Make the Sauce:

• Stir in the tomato paste and cook for 1-2 minutes to allow it to develop a deep, rich flavor and combine well with the vegetables.
• Add ¼ cup of water, stirring to deglaze the pan and scrape up any browned bits from the bottom (these bits add extra flavor to the dish).
• If using chicken bouillon, dissolve it in the remaining ¼ cup of water and add it to the pan. This will enhance the depth of the sauce. Add the sugar (if using) to balance the acidity of the tomato paste and add subtle sweetness.
• Adjust seasoning with additional salt and pepper if needed.

5. Simmer the Chicken:

• Return the chicken pieces to the pan, making sure they are nestled in the sauce. Pour in any juices that have collected from the chicken resting.
• Lower the heat to a gentle simmer, cover the pan, and cook for 25-30 minutes, or until the chicken is tender and cooked through (internal temperature should reach 165°F or 75°C). Stir occasionally to ensure the chicken doesn’t stick, and spoon the sauce over the chicken while it cooks to enhance the flavor.

6. Serve:

• Once the chicken is fully cooked, taste the sauce and adjust seasoning if necessary.
• Garnish with fresh chopped cilantro (optional) and serve with traditional Dominican sides like rice, beans, tostones (fried plantains), or boiled yuca.

Notes and Tips:

• Sazon: This is a seasoning blend commonly used in Latin American cooking. If you don’t have store-bought Sazon, you can make a simple homemade version by combining 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garlic powder, and a pinch of turmeric or achiote for color.
• Chicken Bouillon: Adding bouillon gives the sauce a deeper, more savory flavor. You can use chicken broth instead of water if you prefer to skip the bouillon cube.
• Caramelizing with Sugar: The sugar adds a subtle caramelized flavor to the dish, which enhances the overall depth of the sauce. It’s commonly used in Dominican cooking, but it’s optional.
• Adjusting Thickness of the Sauce: If the sauce becomes too thick during simmering, you can add a little more water or broth. If it’s too thin, simmer uncovered for a few extra minutes to reduce it.

Variations:

• You can add vegetables like potatoes, carrots, or olives during the simmering process to create a more robust, one-pot meal.
• For a slightly tangier sauce, you can add a splash of white vinegar or more lime juice toward the end of cooking.