Pollo Guisado (Dominican Stewed Chicken)

Method

1. 1

   Rub the chicken with lime juice and salt, then rinse and pat dry.

2. 2

   Melt the sugar in the oil in a heavy pot over medium heat until deep amber, then add the chicken and brown on all sides in the caramel.

   💡 This is the browned-sugar trick that colors Caribbean stews mahogany — stop at deep amber or the sugar turns bitter.

3. 3

   Push the chicken aside and sauté the onion, pepper and garlic in the same pot until soft.

4. 4

   Stir in the tomato paste and oregano and cook 1 minute, then add just enough water to come halfway up the chicken.

5. 5

   Cover and simmer until the chicken is tender and the sauce has thickened, about 25 minutes.

6. 6

   Stir in the olives and chopped cilantro for the final 5 minutes.

7. 7

   Serve over white rice with a ladle of the sauce.