Dominican-Style Pollo Guisado
with Dark Meat Chicken & Zesty Rice
This hearty chicken stew is inspired by Dominican pollo guisado, a classic dish of chicken stewed with tomato, onion, bell pepper, and olives. Here, dark meat chicken is marinated with spices, lime, and a touch of sugar, then simmered with all those veggies until the flavors meld and concentrate. A zesty, lime-infused rice completes the meal!
Ingredients
1 unit
Onion
1 unit
Green Olives
1 tablespoon
Southwest Spice Blend
1 unit
Tomato
1 unit
Chicken Stock Concentrate
10 ounce
Diced Skinless Dark Meat Chicken
1 unit
Tomato Paste
1 unit
Microwavable Rice
1 teaspoon
Dried Oregano
1 unit
Lime
1 unit
Green Bell Pepper
1 clove
Garlic
¾ cup
White Rice
Not included in your delivery
Salt
Pepper
Sugar
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Zest and quarter lime. Peel and mince or grate garlic. Halve, core, and slice bell pepper into ¼-inch-thick strips. Halve, peel, and slice onion into ¼-inch-thick strips. Roughly chop olives. Dice tomato into ¼-inch pieces.
• Open package of chicken and drain off any excess liquid. • In a medium bowl, combine chicken, oregano, half the Southwest Spice Blend (you'll use more later), ¼ tsp sugar (½ tsp for 4 servings), a large drizzle of olive oil, juice from half the lime, salt, and pepper. • Heat a large pan (large pot for 4 servings) over medium heat; add chicken and marinade. Cook, stirring occasionally, until chicken is lightly browned, 2-3 minutes (it'll finish cooking in the next step).
• Add garlic and tomato paste to pan with chicken mixture; cook, stirring frequently, until fragrant, 30-60 seconds. • Stir in bell pepper, onion, stock concentrate, remaining Southwest Spice Blend, ½ cup water (1 cup for 4 servings), salt, and pepper. Cover and cook, stirring occasionally, until veggies are softened and chicken is cooked through, 4-6 minutes.
• Stir olives, tomato, and juice from one lime wedge (two wedges for 4 servings) into pan. Cook, uncovered, until thickened, 1-2 minutes. TIP: Add a splash of water if stew seems too thick, or simmer for a few more minutes if you prefer a thicker stew! • Taste and season with salt and pepper.
• Fluff rice with a fork; stir in lime zest. • Divide rice and stew between shallow bowls. Serve with any remaining lime wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it flavorful and delicious; others thought it needed more seasoning or authentic Dominican spices 🌶️.
- Ease of prep: Many enjoyed the simple preparation, though some felt the chopping was time-consuming.
- Suggestions: Consider sautéing veggies first, adding more tomato paste, or using sazon and sofrito for authentic flavor.
- Leftovers: Several mentioned it tasted even better the next day, with flavors melding nicely.
- Texture: Some found the chicken pieces too small or fatty; others wished for a thicker, more stew-like consistency.
Reviews from our home cooks
Love love love... If you like any Dominican style food. This is a banger. The flavor was really so good. I thought it should have been more rice for the amount of sauce, but that is just me.
Delicious! Would be tastier with golden cooking wine, more tomato paste (and water to adjust ratio). It's missing that "hit" I get from my mom's puerto rican food. But its really good.
Guisado was a nice surprise. We weren't sure we'd like, but....we did! And bonus.....it made enough for my husband to have for lunch the following day.
I serve the meat mixture over a bit of rice rather than dumping a glob of it over the top.
Needed more seasoning/flavor, lime, and bone in chicken to be a truer aim for pollo guisado, but still yummy.
This was good but I think it could be better with whole chicken thighs. I believe more tomato paste is also needed to actually have the guisado otherwise it's only coated.
Basically tastes the same as every other Mexican dish offered. It's essentially chicken fajitas with a few green olives added, and served over rice instead of with tortillas. If you follow the recipe as written, it's not stew-like at all. You would need to add a lot more water, which would further dilute the flavor.
We added avocado and vinegar slaw for a true Dominican meal.
Not a very Dominican dish if it's seasoned with southwest spice blend as opposed to adobo (which you've sent for other dishes - Loiza brand).
This was pretty good but my dark meat chicken was not great. A lot of skin and fat. I don't think I would get again.
