Holy moly! If you are looking to make a Caribbean style meal, you need to make this chicken. By the time it is rest, it is so moist and soft that it falls off the bone. You can pair this dish with rice, beans and tostones!
One of my favorite things to do in NYC would be to go over to my friend Kristina's house, bring over a bottle of wine, and she would make the most amazing Dominican. The key ingredient is Sazon, which is made up of cumin, coriander, annatto and oregano. The best part? The homemade sofrito.
What wine should I pair this dish with?
I would pair the chicken with a nice crisp Sauvignon blanc. If you would like to sign up for Winc, an amazing inexpensive wine subscription box, click here for delicious varieties.
How to make Dominican Chicken
Make the sofrito. Add the garlic, onion, bell pepper, tomato, cilantro and parsley in a food processor and process until smooth. You can use 1 cup of store bought sofrito but I highly recommend making it for best results.
Season the chicken. Season chicken with sazon completa, adobo, and salt and pepper.
Caramelize the onion. In a large deep saucepan with a cover on medium-high heat, start adding olive oil into the pot and once it simmers, add the onion. Cook until light caramelized, about 5 minutes.
Brown the chicken. On medium high heat, add the chicken and cook for 4 minutes. Flip the chicken over and add the sofrito, bay leaves and salt and pepper if desired. The chicken will release liquid as well as the sofrito. Bring to a boil and then turn the heat to low and cover for about 2 hours.Print