🇩🇴 Dominican RepublicCatalog recipe
Chicken thighs browned in caramelized sugar and braised in a garlicky tomato sofrito until the sauce clings thick — the everyday centerpiece of la bandera.
For 4 servings.
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Rub the chicken with lime juice and salt, then rinse and pat dry.
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.
Push the chicken aside and sauté the onion, pepper and garlic in the same pot until soft.
Stir in the tomato paste and oregano and cook 1 minute, then add just enough water to come halfway up the chicken.
Cover and simmer until the chicken is tender and the sauce has thickened, about 25 minutes.
Stir in the olives and chopped cilantro for the final 5 minutes.
Serve over white rice with a ladle of the sauce.
Pollo guisado uses the same browned-sugar technique found across the Spanish Caribbean, and it anchors 'la bandera' — the Dominican Republic's daily plate of rice, beans and stewed meat, named for how its colors echo the national flag. Most Dominican households cook some version of it several times a week.
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