Dominican-Style Pollo Guisado with Sofrito

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Dominican chicken stew simmered in a vibrant homemade sofrito base, bursting with fresh herbs and peppers. This Caribbean-inspired chicken recipe, ready in about 75 minutes, pairs bone-in chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 60 min Serves 4 Caribbean cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

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
2 tablespoons tomato paste
2, diced pimento peppers
1/4 cup, chopped fresh cilantro
1 tablespoon, chopped fresh oregano
2 cups chicken broth
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon cumin
2 bay leaves

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season 2 pounds bone-in chicken thighs with 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 1/2 teaspoon cumin. Brown the chicken thighs on both sides for 5-6 minutes until golden, then remove and set aside.
Step 2: In the same pot, add 1 medium diced onion, 1 medium diced green bell pepper, 1 medium diced red bell pepper, 2 diced pimento peppers, and 4 minced garlic cloves. Sauté for 5 minutes until the vegetables soften and become fragrant.
Step 3: Stir in 2 tablespoons tomato paste and cook for 2 minutes until it darkens slightly. Add 1/4 cup chopped fresh cilantro and 1 tablespoon chopped fresh oregano, stirring to combine.
Step 4: Return the chicken thighs to the pot; pour in 2 cups chicken broth and 1 tablespoon white vinegar. Add 2 bay leaves, then bring the mixture to a simmer.
Step 5: Reduce heat to low, cover, and cook for 45 minutes to 1 hour until the chicken is tender and the sauce thickens slightly, stirring occasionally.