Dominican-Style Braised Chicken Stew

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Dominican classic, this braised chicken dish features golden-seared bone-in pieces simmered in a deeply seasoned sofrito of onions, peppers, garlic, and cilantro, finished with briny olives, capers, and tender potatoes. The saucy, deeply aromatic stew is traditionally served over white rice with tostones or avocado for a hearty family-style meal.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 26 gFat
• 6 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 6 gSugar
• 44 gProtein
• 780 mgSodium
• 980 mgPotassium
• 85 mgCalcium
• 4.2 mgIron
• 48 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the Chicken Marinade

• 3 lbs bone-in chicken thighs and drumsticks, skin on
• 2 tablespoons white vinegar
• 1 tablespoon Dominican adobo seasoning
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 2 tablespoons olive oil

For the Sofrito Base

• 1 large yellow onion, finely diced
• 1 red bell pepper, finely diced
• 1 small green bell pepper, finely diced
• 1 small tomato, finely diced
• 6 cloves garlic, minced
• 1/2 cup fresh cilantro, finely chopped
• 2 tablespoons olive oil

For the Braise

• 2 tablespoons tomato paste
• 1/2 cup tomato sauce
• 1 1/2 cups low-sodium chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 1/3 cup pitted green olives, halved
• 2 tablespoons capers, drained
• 12 oz Yukon gold potatoes, cut into 1-inch cubes
• 2 medium carrots, sliced into rounds
• 1 teaspoon salt, plus more to taste
• Fresh cilantro, for garnish

Directions

1. In a large bowl, combine the chicken pieces with vinegar, adobo, oregano, black pepper, minced garlic, and olive oil. Toss well, cover, and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Heat 2 tablespoons of olive oil in a wide, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, place the chicken pieces skin-side down and sear until deep golden brown, about 4-5 minutes per side. Transfer the seared chicken to a plate and set aside.
3. Reduce the heat to medium and add the diced onion, red bell pepper, green bell pepper, and tomato to the same pot. Cook, stirring occasionally, until the vegetables soften and release their juices, about 6-7 minutes. Add the minced garlic and chopped cilantro and cook for 1 more minute until fragrant.
4. Stir in the tomato paste and cook for 2 minutes to deepen its flavor, then pour in the tomato sauce and chicken broth. Add the oregano, cumin, and bay leaf, scraping up any browned bits from the bottom of the pot with a wooden spoon.
5. Return the seared chicken pieces to the pot along with the potatoes, carrots, olives, and capers. Stir gently to combine, bring the liquid to a gentle boil, then reduce the heat to low and cover the pot.
6. Simmer covered for 25 minutes, until the chicken is cooked through and the vegetables are fork-tender. Remove the lid and simmer for another 8-10 minutes to thicken the sauce to a rich, spoon-coating consistency.
7. Taste and adjust the salt and pepper as needed. Discard the bay leaf, garnish with fresh cilantro, and serve hot over steamed white rice with avocado slices, tostones, or a side of pigeon peas and rice.

Cook’s Notes

• Always use bone-in, skin-on chicken for the richest flavor and most tender texture, as the bones release collagen into the sauce.
• For a more vibrant color and authentic taste, look for Dominican sazon or achiote-based adobo at Latin markets.
• The stew tastes even better the next day once the flavors have melded, making it perfect for meal prep.
• Serve with a squeeze of fresh lime and a small bowl of sliced avocado to balance the briny olives with bright, fresh contrast.
• If the sauce gets too thick while reducing, simply add a splash of chicken broth to loosen it back to the desired consistency.

You might also like

Americas

Dominican Twice-Fried Green Plantain Slices

Americas

Dominican Flag Rice and Beans with Braised Chicken

Americas

Dominican-Style Garlic Plantain Mash with Crispy Pork

Desserts

Creamy Dominican Rice Pudding with Cinnamon and Lemon