Dominican Stewed Chicken with Sofrito and Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Tender chicken thighs simmered in a flavorful tomato and bell pepper sauce with tender chunks of potatoes, capturing the essence of classic Dominican pollo guisado. This latin american-inspired chicken ready in about 65 minutes pairs pounds bone-in chicken thighs, tablespoons olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds bone-in chicken thighs
• 3 tablespoons olive oil
• 1 medium, diced onion
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 4, minced garlic cloves
• 1 cup tomato sauce
• 2 medium, peeled and cut into 1-inch cubes potatoes
• 2 cups chicken broth
• 1 teaspoon adobo seasoning
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 cup water

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds bone-in chicken thighs seasoned with 1 teaspoon adobo seasoning and 1/2 teaspoon ground black pepper. Brown the chicken for 5-6 minutes on each side until golden and crispy at the edges.
2. Step 2: Remove the chicken and set aside. In the same pot, add 1 medium diced onion, 1 medium diced green bell pepper, 1 medium diced red bell pepper, and 4 minced garlic cloves. Sauté for 5 minutes until the vegetables are softened and fragrant.
3. Step 3: Stir in 1 cup tomato sauce and 1 teaspoon dried oregano, cooking for 2 minutes until the sauce thickens slightly and coats the vegetables.
4. Step 4: Return the chicken to the pot along with 2 medium peeled potatoes cut into 1-inch cubes, 2 cups chicken broth, and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the chicken is tender and the potatoes are cooked through.
5. Step 5: Stir in 1/4 cup chopped fresh cilantro and 1 tablespoon lime juice just before serving. Adjust seasoning with salt if needed and serve hot.