Dominican-Style Pollo Guisado

Overview

✨ Hearty, tangy, and deeply comforting — this classic Dominican chicken stew is pure homestyle flavor in every bite.

Pollo guisado, a beloved Dominican dish, combines tender chicken simmered with tomatoes, onions, bell peppers, and green olives. The secret? A quick marination with lime, oregano, and a touch of sugar that builds rich, layered flavor. Served over zesty lime rice, it’s a balanced, vibrant, and soul-warming meal that’s simple enough for weeknights yet special enough for Sunday dinner.

Inspired by HelloFresh, this version stays true to the Caribbean roots — bright, savory, and full of warmth.

• Serves: 6
• Prep Time: ~10 minutes
• Cook Time: ~30 minutes

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Chicken Thighs (boneless)	30 oz (850 g)	~1,620 kcal	FatSecret
White Rice (dry)	2.25 cups (405 g)	~1,460 kcal	FatSecret
Olive Oil	2 tbsp (28 g)	~240 kcal	FatSecret
Green Bell Peppers	3 medium (450 g)	~90 kcal	FatSecret
Tomatoes	3 medium (375 g)	~65 kcal	FatSecret
Onions	3 medium (400 g)	~180 kcal	FatSecret
Green Olives	3 oz (85 g)	~135 kcal	FatSecret
Tomato Paste	4.5 oz (128 g)	~120 kcal	FatSecret
Chicken Stock Concentrate	16.5 oz (468 g)	~160 kcal	FatSecret
Limes	3 medium (200 g)	~60 kcal	FatSecret
Sugar (1 tsp)	1 tsp (4 g)	~15 kcal	FatSecret

Total (approx): 4,145 kcal
Per serving (6 servings): ~690 kcal

Ingredients

Produce

• 3 onions
• 3 green bell peppers
• 3 tomatoes
• 3 limes
• 3 cloves garlic
• Green olives (to taste)

Pantry

• 3 tbsp Southwest Spice Blend
• 16.5 oz chicken stock concentrate
• 4.5 oz tomato paste
• 3 tsp dried oregano
• 2¼ cups white rice
• Olive oil or cooking oil
• Butter (optional, for rice)
• Salt & pepper
• Sugar

Protein

• 30 oz diced skinless dark meat chicken (thighs preferred)

Instructions

Step 1: Cook the Rice

1. In a small pot, combine rice, 3.75 cups water, and a pinch of salt (adjust for serving size).
2. Bring to a boil, cover, and reduce heat to low.
3. Simmer until rice is tender (15–18 minutes).
4. Keep covered off heat until ready to serve.

Step 2: Prep the Ingredients

1. Wash and dry produce.
2. Zest and quarter limes.
3. Peel and mince garlic.
4. Halve, core, and slice bell peppers into thin strips.
5. Halve, peel, and slice onions into thin wedges.
6. Roughly chop olives and dice tomatoes.

Step 3: Marinate the Chicken

1. In a bowl, combine chicken with oregano, half the Southwest Spice Blend, 3/4 tsp sugar, olive oil, juice from half a lime, salt, and pepper.
2. Mix to coat and let marinate for at least 5 minutes.

Step 4: Sear the Chicken

1. Heat a drizzle of oil in a large pan over medium heat.
2. Add chicken and marinade; cook, stirring occasionally, until lightly browned (2–3 minutes).
3. The chicken will finish cooking in the stew.

Step 5: Build the Stew

1. Add garlic and tomato paste to the pan; stir for 30–60 seconds until fragrant.
2. Add bell peppers, onions, chicken stock concentrate, remaining spice blend, and 1.5 cup water.
3. Season with salt and pepper.
4. Cover and simmer until veggies are softened and chicken is fully cooked (4–6 minutes).

Step 6: Finish the Stew

1. Stir in chopped olives, tomatoes, and juice from one lime wedge.
2. Cook uncovered until the sauce thickens (1–2 minutes).
3. Adjust consistency with a splash of water if needed.
4. Taste and season again with salt and pepper.

Step 7: Finish the Rice & Serve

1. Fluff rice with a fork and stir in lime zest (and a pat of butter, if desired).
2. Divide rice and stew between bowls.
3. Serve with remaining lime wedges for squeezing.

Notes

• Chicken is fully cooked when internal temperature reaches 165°F (74°C).
• Add a pinch of smoked paprika or adobo seasoning for extra depth.
• Serve with avocado slices or tostones for an authentic Dominican touch.