This Dominican chicken stew recipe, aka Pollo Guisado Dominicano, is packed with hearty traditional flavors. It's easy to make, relatively quick, and can be served with a very wide variety of side dishes.
– If you want to marinate the chicken pieces for longer, leave them inside the fridge for a couple of hours. – When you cook the chicken, you shouldn’t stop until it has reached an internal temperature of 165ºF (74ºC).
– First, the caramelized flavor of the chicken, because of the sugar added before frying the chicken. – The use of sofrito, an onion, and garlic cilantro-based marinade is common in Latin American cuisine as well.
Traditionally, it is served with a side of plain white rice, arroz con gandules (rice with pigeon peas), or arroz con coco, which is a coconut-flavored rice.
You can simply rinse it under cold running water if you need it cleaned. Remember to pat the chicken dry before marinating it.