Dominican-Style Pollo Guisado with Sofrito and Plantains

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A hearty Dominican chicken stew simmered in a vibrant homemade sofrito sauce, served alongside sweet fried plantains for a perfect balance of savory and sweet. This caribbean-inspired chicken ready in about 65 minutes pairs bone-in chicken thighs, olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 lbs bone-in chicken thighs
• 3 tbsp olive oil
• 1 medium, diced onion
• 1 medium, diced green bell pepper
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 2 cups water
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large ripe plantains
• for frying, about 1 cup vegetable oil
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs bone-in chicken thighs and brown on all sides for about 5-6 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 diced onion, 1 diced green bell pepper, and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until well incorporated and slightly caramelized.
4. Step 4: Return the browned chicken to the pot and add 2 cups water, 1 tsp dried oregano, 1 tsp ground cumin, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until chicken is tender and sauce thickens.
5. Step 5: While the stew simmers, peel 2 large ripe plantains and slice them into 1/2-inch thick diagonal pieces. Heat about 1 cup vegetable oil in a large skillet over medium heat.
6. Step 6: Fry the plantain slices in batches for 2-3 minutes per side until golden brown and caramelized, then drain on paper towels.
7. Step 7: Remove the bay leaf from the stew, sprinkle 2 tbsp chopped fresh cilantro over the chicken guisado, and serve hot alongside the fried plantains.