Dominican Pollo Guisado recipe
In elementary school, all of us girls were obsessed with “the bar” – a long, u-shaped bar on the playground. We would sit on top of it, grip the bar with our hands behind us, and swing forward. We would dangle there, upside down, talking about our days and what new slap bracelets were out.
One time, a friend and I rushed out to the bar and as we sat on top, we had the bright idea that instead of placing our hands behind us to grip the bar, we would place them next to us, facing forward. This, we thought, would be a truly athletic move. If we swung ourselves fast enough, the momentum would keep us from falling off the bar and we would have perfected a special, secret move no one else could do. The more we talked, the better the idea sounded, and at last we were ready to give it a try.
We sat there, side by side, hands at our sides, and on the count of three we launched ourselves forward with all of our might. Immediately, we face-planted onto the ground. Naturally, the placement of hands did nothing to keep us secure to the bar. If anyone was watching us, they would’ve thought two dim-witted girls climbed onto some playground equipment, made the world’s most ridiculous suicide pact, and then launched themselves with great force straight into the ground. What a ridiculous idea! With dirt all over our faces and sore noses, we picked ourselves up, dusted ourselves off, and climbed on top of the bar the usual way and never spoke of our experiment. Ahhh, youth.
This recipe is far from the disaster my bar experiment was! It reminds me of going to my friends’ houses and watching Sabado Gigante, of seeing whole pigs roasted in a backyard, and of eating 12 grapes on New Year’s Eve. It’s one of those recipes that makes me want to turn up the music and dance around the kitchen as I cook.
The olives, capers, and citrus give the sauce a nice tang. If you like anything with a slightly pickled flavor (like Brats with Sauerkraut, Jamaican Escovitch Fish or Fillipino Chicken Adobo), you will love this dish. The flavors remind me of Miami and put a smile on my face.
- 1 whole Chicken, cut into pieces
- Salt and Pepper
- 1 tbsp Cumin
- 1 tbsp Oregano
- 1/4 cup of Olive Oil (for marinade)
- 1 tsp Turmeric
- 1 cup Sliced Green Olives and Pimientos
- 1/4 cup Capers
- 1/4 cup Worcestershire sauce
- 5 cloves of Garlic, minced
- Juice of 1 Orange
- Juice of 1 Lemon
- Juice of 1 Lime
- 1 Onion, chopped
- 1 Green Bell Pepper, chopped
- 1/2 bunch of Cilantro, minced
- 1/4 cup of Olive Oil (for cooking)
- 1 tbsp Sugar
- 1 8-oz can of Tomato Sauce
- 1 cup of Water (you can fill the can of tomato sauce with water as 8 oz is 1 cup)
Get a really big bowl and toss your chicken into it.
Add a big pinch of salt, pepper, cumin, and oregano (about a tablespoon of each).
Add a 1/4 cup of olive oil and turmeric.
Rub the chicken all over. This step gives the chicken a deep yellow color. We eat with our eyes, too!