If you want to surprise your family and friends, here’s a delicious Stewed Chicken recipe highlighting the use of Claribel Dominican Sazón. This dish is a classic of Dominican cuisine and can be enjoyed at any time of the week.Stewed Chicken is a very popular dish throughout Latin America, and each country has its own version. In the Dominican Republic, it is a staple in many householdsand is part of the traditional Dominican Flag meal, the country’s typical lunch. It is easy to prepare, budget-friendly, and very flavorful.
WHAT IS STEWED CHICKEN?Stewed Chicken is a chicken dish that is prepared by seasoning the chicken with our traditional sazón (Dominican sofrito), browning the chicken with our burnt sugar method, and slow-cooking it in our characteristic sauce.Among all the ways chicken can be cooked, this Dominican Stewed Chicken, tender, full of flavor, and falling off the bone, is the undisputed favorite in this country.
WHAT TO SERVE IT WITHThe most common way to serve Stewed Chicken is as part of our traditional meal with White Rice, Stewed Beans, Dominican Salad, and chicken or beef stew. You can simplify things by cooking the rice and beans together (arroz moro).Serving it with some Tostones and avocado slices will make it even better. And if you feel like making something extra, Yuca Arepitas or Corn Arepitas will turn it into a very special meal.Stewed chicken is usually made with a whole chicken cut into smaller pieces, but nowadays, we can simply buy pre-cut chicken (thighs, legs, or breasts) at the supermarket.The sauce ingredients vary depending on the household or cook, but they usually include garlic, onion, cubanela pepper or bell pepper (ají gustoso if available), oregano, bitter orange or lemon juice, and the herbs our family prefers.
2 pounds of chicken2 lemons (outside of the DR), cut in half1⁄4 teaspoon of oregano1 small red onion, sliced or quartered1⁄2 cup of chopped celery (optional)1 teaspoon of salt (you may need more)1 tablespoon of minced garlic (approx. 4 cloves)2 tablespoons of oil (corn, peanut, or soy)1 teaspoon of regular white sugar2 cups of water4 tomatoes, cut into quarters2 cubanela peppers or 1 bell pepper1⁄4 cup of seedless green olives, cut in half (optional)1 teaspoon of Claribel Sazón (to taste)1 cup of tomato saucepA few sprigs of cilantro1⁄4 teaspoon of pepper
Preparing the chicken:Cut the chicken into small pieces and place it in a covered container. Season the chicken pieces with lemon juice.Seasoning the chicken:Mix the chicken, oregano, onion, celery, salt, and garlic. Let it marinate covered in the refrigerator for 30 minutes.Browning the chicken:Heat the oil over medium heat in a medium-sized pot, add the sugar, and wait for it to turn a dark golden color. Add the chicken (reserve all the other marinade ingredients for later use) and cook while stirring until the meat is lightly browned.Stewing:Add 2 tablespoons of water. Cover and cook over medium heat for 15 minutes, stirring and adding water by the tablespoon as needed to prevent burning.Adding the vegetables:Add the vegetables that you reserved from marinating the chicken, along with the cubanela peppers, tomatoes, and olives. Cover and cook over low heat until the vegetables are well cooked, adding water by the tablespoon and stirring when necessary.Making the sauce:Add the tomato sauce and half a cup of water, simmer over low heat to produce a light sauce. The vegetables will be very soft, the sauce slightly thick, and the chicken will easily come off the bones.Add fresh cilantro. Season with salt and pepper to taste.Serve and enjoy!
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