Chicken Stew
This is a Dominican dish that my Mom taught me to make. She learned this recipe from her husband who is Dominican. I'm Puerto Rican but love to expand my cooking skills. Hope you enjoy it! Buen Provecho!
This is a Dominican dish that my Mom taught me to make. She learned this recipe from her husband who is Dominican. I'm Puerto Rican but love to expand my cooking skills. Hope you enjoy it! Buen Provecho!
- salt to taste
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons oil
- 3 lbs chicken cut into small pieces
- 1/2 cup lemon juice or squeeze 2 lemons
- 1 green pepper or rings or strips
- 1/4 cup spanish olives (i prefer the sedless alcaparrado)
- 4 cloves garlic mashed
- 1 1/2 teaspoon of sugar
- 1/2 oregano
- 1 chicken cube
- 2 coriander leaves
- 1/2 cup mix vegetables (optional)
- 1 small bunch cilantro leaves
- Carbohydrate 41.8075597503585 g
- Cholesterol 339.6 mg
- Fat 76.8640585581395 g
- Fiber 10.4159206956126 g
- Protein 92.7156402093023 g
- Saturated Fat 20.3649863534884 g
- Serving Size 1 1 Serving (762g)
- Sodium 611.753618604651 mg
- Sugar 31.3916390547459 g
- Trans Fat 6.53748825116279 g
- Calories 1227 calories
Step-by-step
- In a bowl pour lemon juice over chicken. In a mortal mashed oregano, black pepper, chicken cube and garlic. Scrub chicken with garlic mix and let marinate for 30 minutes.
- In a pot or frying pan heat the oil on med. flame wait for the oil to get hot and pour the sugar, let the sugar brown (do not let it burn).
- Pour the chicken with out the marinate juice (save for later) and sautee until golden brown.
- add 2 tablespoons of water cover and simmer for 12 minutes adjusting water when necessary. When the liquid has almost dissolved pour the marinade juice, onions, cilantro, pepper, olives and coriander leaves, tomato paste and 1/2 cup of water. Add salt to taste. Cover and simmer to produce a light thick sauce.
Swapping bottled lemon juice for freshly squeezed citrus fundamentally alters the brightness of the marinade, as commercial varieties often contain bitter preservatives that cling to poultry proteins during the thirty-minute resting window. Achieving the characteristic deep color of this dish relies entirely on caramelizing sugar in hot oil until it reaches a dark amber shade without crossing into the acrid bitterness of burning sucrose. Controlling heat during this initial browning phase prevents the poultry from releasing its internal moisture too quickly, which would otherwise boil the meat instead of searing the exterior to create structural integrity. Once the chicken develops a golden crust, introducing precise splashes of water creates a controlled steam environment that softens connective tissue over the twelve-minute simmer without washing away the foundational aromatics mashed in the mortar. Incorporating Spanish olives and capers introduces concentrated pockets of salinity that balance the rich tomato paste, while substituting dried culinary herbs for fresh oregano will significantly mute the herbal top notes required to cut through the heavy poultry fat. Managing evaporation during the final simmer ensures the sauce reduces into a clingy, glossy coat rather than a watery broth, yielding a dish where every aromatic element adheres directly to the meat.
