Pollo guisado
Chicken braised in caramelised sugar with vegetables, the Dominican weekday lunch.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Wash the chicken with lime juice, rub it with oregano, garlic, salt and pepper and leave it an hour.
Melt the sugar in the oil over medium heat to a dark amber, without stirring with a spoon.
Put the chicken pieces into the caramel and brown them on all sides.
Add the onion, pepper and tomato paste and cook five minutes, stirring.
Add a cup of water, cover and stew twenty-five minutes on a low heat.
Add the potato in large pieces and stew twenty minutes more, until tender.
Stir in the olives and coriander, reduce the sauce to a coating consistency and serve with white rice.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.