Pollo Al Vapor Braised Chicken Recipes

POLLO GUISADO DOMINICANO (DOMINICAN STEWED CHICKEN RECIPE)

Steps:

• Season the chicken with adobo, ground black pepper, oregano, sazón, lime juice and about two tablespoons of sofrito.
• Heat up vegetable oil in a large saute pan. Make sure to use a pan with a lid because you are going to cover it later.
• Sprinkle brown sugar in the pan and let the sugar brown slightly. When the sugar starts to turn brown, carefully, add the chicken. Saute the chicken until the meat is light brown.
• Add 1/4 cup of water. Cover and simmer over medium heat for 15 minutes, stirring and adding a bit of water as it becomes necessary.
• Add onion, and pepper, cover and simmer until the vegetables are slightly cooked through.
• Then, add the tomato sauce and half a cup of water, simmer over low heat to produce a light sauce. Add fresh cilantro.
• Serve with a side of white rice, beans stew and maduros.

POLLO AL VAPOR- BRAISED CHICKEN

Steps:

• Roughly chop the aromatics, Onion, Garlic, Pepper, and process in a food processor mince finely. Pour into bowl set aside
• Rinse the chicken pat dry and season with the Adobo and the Sazon, and Dried Oregano rub throughout the Chicken and the cavity.
• Bring your Dutch oven up to heat, add 3 tablespoons of Sunflower or Olive oil, add 2 tablespoons of the Sofrito add some salt to make it sweat. When it turns translucent add the tomato sauce and Olives. Add the Chicken broth stir and place Chicken breast down add the rest of the broth until it reaches halfway. Set to medium heat and cover.
• Cook for a 1/2 hour then turn, and correct seasoning if needed add broth as needed. The chicken should be tender and fall off the bone after 1 1/2 hours.
• You can serve this over fluffy hot rice, creamy mashed potatoes. The juices can be reduced and used as a delicious gravy. I truly hope you enjoy this dish.