This Pollo Guisado Dominicano is made with onion, potatoes, bell peppers, sazon, tomatoes, spices and simmered into perfection.
Pollo Guisado is an amazing chicken dish with meat that falls off the bone and contains rich Dominican flavors.
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 Pollo Guisado. The key ingredient is Sazon, which is made up of cumin, coriander, annatto and oregano. So of course, I had to make it.
What is the difference between Adobo and Sazon?
If you were to put Adobo on chicken it really just gives it a chicken taste. Sazon on the other hand is much more savory and distinctive. It goes well with tomatoes and peppers. To be fair, the box for store bought Sazon says to put it on everything! In Spanish, sazonar is "to season" and Sazon does just that!
How to make Pollo Guisado Dominicano
Pat the chicken dry with paper towels. Season all over with the packet of Sazon on both sides.
Add olive oil in a large saucepan on medium heat. When oil is hot, add the chicken and brown for 4 minutes on each side. Remove the chicken and set aside on a plate.
In the same pan, add more oil if needed. Stir in the potatoes, garlic and salt and cook for 4 minutes. Add the onion and bell peppers, occasionally stirring, and cook until the onion and peppers are soft, about 4-7 minutes. Add the diced tomato, oregano, bay leaves, a cup of chicken broth and salt and pepper. Stir, reduce heat to low heat, and cook for 1 hour and a half.
When the chicken is ready, squeeze half a lime into the sauce and stir. Garnish with cilantro.