Dominican-Style Pollo Guisado with Sofrito

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Dominican chicken stew simmered in a vibrant homemade sofrito base, bursting with fresh herbs and peppers. This caribbean-inspired chicken ready in about 75 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 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

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Dominican-Style Pollo Guisado with Sofrito take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Dominican-Style Pollo Guisado with Sofrito?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds bone-in chicken thighs from drying out.

Can I substitute ingredients in Dominican-Style Pollo Guisado with Sofrito?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Dominican-Style Pollo Guisado with Sofrito for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Dominican-Style Pollo Guisado with Sofrito?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes