Pollo Guisado

Pollo Guisado (Dominican Creole Chicken)
Serves: 4
  • 1 ¾ lbs. chicken breast, chunked
  • 1 clove garlic
  • ¾ t. dried oregano
  • ½ t. salt
  • 1 t. lemon juice
  • ¼ t. black pepper
  • 1 T. fresh parsley, chopped
  • 1 t. Worcestershire sauce
  • 1 bay leaf
  • green pepper, cut into strips
  • medium onion, chopped
  • 1 T. cooking oil
  • 1 t. brown sugar
  • ⅛ cup tomato paste
  • carrots, chopped
  1. Mix chicken with garlic, oregano, salt, lemon juice, pepper, Worcestershire sauce, bay leaf, green pepper, and onion. Marinate one hour or longer.
  2. In a large fry pan, heat cooking oil and brown sugar. Remove all chicken from the spice mixture and brown in the oil. Sugar will burn, making chicken very brown.
  3. Add tomato paste and water, along with the spice mixture and carrots. Cover and cook until vegetables are soft, adding water if necessary. Serve with rice.