Dominican Pollo Guisado Chicken Stew

Begin by cutting the chicken into pieces, then season them with salt, pepper, oregano and cumin. Let it marinate for at least 30 minutes. The longer you marinate, the better your chicken will taste.

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides. Remember not to crowd the pan, you might need to do this in batches.

Remove the browned chicken pieces and set them aside. In the same oil, sauté the chopped onions, bell peppers, and minced garlic, until they are soft and fragrant. Overcooking the vegetables could make them lose their texture.

Stir in tomatoes, tomato paste, and broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. These bits add a lot of flavor to the broth.

Return the chicken pieces to the pot and let it simmer until tender, about an hour. Stir occasionally to ensure that the chicken isn’t sticking to the bottom of the pot.

Adjust the seasoning if needed, garnish with fresh cilantro or parsley and served over rice or with crusty bread.