Dominican Pollo Guisado Roasted Chicken

Name: Dominican Pollo Guisado Roasted Chicken
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 3 lb (1360 g) chicken pieces (thighs and drumsticks preferred), patted dry with paper towels; 2 tbsp (30 ml) olive oil; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; ½ cup (120 ml) sofrito (Dominican sofrito or store-bought); 4 cloves (20 g) garlic, minced; 1 tsp (1 g) dried oregano; ½ tsp (1 g) ground cumin; 1 can (15 oz) (425 ml) tomato sauce; ¾ cup (180 ml) low-sodium chicken broth; ¾ cup (110 g) green olives, pitted; 3 tbsp (30 ml) capers in brine, drained and rinsed; 1 tbsp (15 ml) tomato paste; 1 leaf bay leaf; ½ lime (25 g) lime, for squeezing (optional)

From the MyKitchenBank Kitchen

Tender chicken pieces braised in a rich tomato and sofrito sauce with briny olives and capers, then finished in the oven until golden. This classic Dominican stew-roasted chicken (pollo guisado) is aromatic with garlic, oregano, and cumin, and works beautifully served over rice with a squeeze of fresh lime.

Prep: 20 min
Cook: 50 min
Wait: 10 min
Total: 1 hr 20 min
Makes: 4 servings (4 chicken pieces with sauce)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat oven to 375°F (190°C)
Pat chicken pieces dry with paper towels so they brown properly
If using homemade sofrito, prepare it ahead; store-bought works well too
Have all ingredients measured and within reach before you begin cooking

1
Brown the chicken
- Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat (5 minutes).
- Season chicken pieces all over with salt and pepper.
- Once oil is shimmering, carefully lay the chicken skin-side down in the pan.
- Sear for 5–6 minutes without moving, until the skin is deep golden brown.
- Flip and cook the other side for 4–5 minutes until golden.
- Transfer to a plate.
+ Show details− Hide details
Ready when: Chicken skin is deep golden brown on both sides; meat is not cooked through yet
Tip: Don't move the chicken while it sears—this creates the flavorful golden crust. Use paper towels to pat it completely dry beforehand.
2
Build the sauce base
- Add sofrito and minced garlic to the same skillet.
- Cook over medium heat for 1 minute, stirring constantly, until fragrant.
- Add dried oregano, ground cumin, and tomato paste.
- Stir well and cook for 1 minute more to toast the spices and marry the flavors.
+ Show details− Hide details
Ready when: Sofrito is fragrant and spices release their aroma
Tip: Cooking the spices briefly in the fat blooms their flavor and prevents a raw taste in the finished dish.
3
Add liquid and flavorings
- Pour in tomato sauce and chicken broth, stirring to combine and scrape any browned bits from the bottom of the pan.
- Add the bay leaf.
- Bring the sauce to a gentle simmer.
+ Show details− Hide details
Ready when: Sauce is simmering gently; steam rises from the surface
Tip: Scrape the fond (browned bits) from the pan bottom—this adds deep, savory flavor to the sauce.
4
Return chicken and add olives
- Nestle the browned chicken pieces back into the sauce, skin-side up.
- Scatter the pitted green olives and drained capers over and around the chicken.
- Stir gently to distribute.
+ Show details− Hide details
Ready when: Chicken is partially submerged in sauce; olives and capers are distributed
Tip: Keep the chicken skin facing up so it stays as crispy as possible during roasting.
5
Braise in the ovenOven 375°F / 190°C
- Transfer the skillet to a preheated 375°F (190°C) oven (or cover with foil and bake in a Dutch oven if using one).
- Braise for 35–40 minutes.
- The chicken should be very tender and easily pulled from the bone, and the internal temperature should reach 165°F (74°C) at the thickest part of the thigh.
+ Show details− Hide details
Ready when: Chicken is fork-tender and internal temp at thickest thigh is 165°F (74°C); skin is slightly crispy on top
Tip: Check the internal temperature with an instant-read thermometer. Thighs and drumsticks are more forgiving than white meat and stay juicier.
6
Rest and finish
- Remove the skillet from the oven and let the chicken rest in the sauce for 5 minutes.
- This allows the juices to redistribute.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Squeeze fresh lime juice over the top if desired (optional but traditional).
+ Show details− Hide details
Ready when: Sauce is glossy and flavorful; chicken is rested
Tip: A squeeze of lime adds brightness and balances the richness of the stew—a classic Dominican touch.

Good to know

Tips

For authentic flavor, use a good-quality Dominican sofrito or make your own by blending roasted red peppers, onions, cilantro, garlic, and a bit of olive oil.
Thighs and drumsticks stay juicier than white meat, but you can use a mix of both—just add breast pieces for the last 20 minutes of cooking so they don't dry out.
This dish pairs beautifully with white rice, beans, and a simple avocado salad or tostones (twice-fried plantains).
The sauce should be rich and slightly thickened. If it's too thin after cooking, simmer it on the stovetop (uncovered) for a few extra minutes to reduce.

Make ahead

Prepare sofrito and chop garlic up to 1 day ahead. The finished pollo guisado tastes even better after flavors meld overnight in the refrigerator; reheat gently before serving.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat gently on the stovetop over medium-low heat (covered) for 10–15 minutes, or in a 325°F (163°C) oven for 20–25 minutes, until heated through. The sauce may thicken slightly upon cooling; thin with a splash of broth if needed.

Substitutions

green olives, pitted → Manzanilla olives or a mix of green and Kalamata olives. Kalamata olives will add a darker color and slightly different flavor profile, but work well in this dish.
sofrito (Dominican sofrito or store-bought) → 1/2 cup finely diced bell peppers, onions, garlic, and cilantro sautéed in olive oil until soft. If you can't find sofrito, make a quick base by cooking your own aromatics. It won't be identical, but captures the spirit.
tomato sauce → 1 can (15 oz / 425 ml) crushed tomatoes plus 2 tbsp tomato paste. Crushed tomatoes create a slightly chunkier sauce; adjust tomato paste to taste.
chicken pieces (thighs and drumsticks preferred) → Bone-in, skin-on chicken breasts (about 2 lb / 900 g), halved or quartered. Breasts will cook slightly faster (30–35 minutes). Monitor internal temperature to avoid drying them out.