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Recipe-1 › Curries of the world › Pollo guisado

All over the Dominican Republic, Dominican Republic

Pollo guisado

Dominican braised chicken: seasoned with sazón, browned in caramelised sugar and stewed with tomato, peppers and olives.

Pollo guisado
Close to the base recipe Mild

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Pollo guisado. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Pollo guisado

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Chicken pieces, marinated with garlic, oregano, lime and sazón.

From the base recipe

  • 1 Onions
  • 1 Green chillies
  • 3 tbsp Cooking oil
  • Red chilli powder not used
  • a pinch Turmeric
  • 1 tsp · 250 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Pollo guisado

  • 2 tbsp Tomato paste
  • 1 Peppers
  • 1 tbsp A spoon of sugar (to brown the chicken)
  • 1 tsp · 4 Oregano and garlic
  • 1 handful Olives
  • 1 handful Coriander (cilantro)

Leave out

  • Chilli powder
  • Whole spices
  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Pollo guisado: do thisSlice the onions and peppers; one mild chilli is enough.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Pollo guisado: do thisHeat oil with a spoon of sugar until it caramelises, then brown the chicken in it.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Pollo guisado: do thisUse the chicken.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Pollo guisado: do thisAdd the onions and peppers, then the tomato paste.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Pollo guisado: do thisAdd oregano and a pinch of turmeric (in the sazón) instead of chilli powder.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Pollo guisado: do thisAdd a little water and the olives.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Pollo guisado: do thisSimmer 30 minutes. Finish with coriander.

Serve: With rice and beans (la bandera).

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

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Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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