Pollo Guisado Dominicano

Step by stepInstructions

1. Rub the chicken pieces with the sour orange juice and adobo, cover, and let them marinate for at least 15 minutes, or up to a few hours in the refrigerator.
2. Heat the oil in a large heavy pot over medium-high heat and brown the chicken in batches, about 5 minutes per side, until golden. Remove and set aside.
3. Lower the heat to medium, add the sofrito to the pot and cook until fragrant and darkened, about 5 minutes. Stir in the tomato paste, sazón, oregano and bay leaves and cook 2 minutes more.
4. Return the chicken to the pot, pour in the water or broth, and bring to a simmer. Cover and cook over low heat for 25 to 30 minutes.
5. Add the olives, if using, and simmer uncovered for 10 to 15 minutes more, turning the chicken once, until the meat is very tender and the sauce has reduced to a thick, rich gravy.
6. Taste and adjust the salt and pepper, and serve with white rice, beans and a simple salad, as the bandera demands.