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Servings:

Dominican Chicken with Peppers (Pollo Guisado)

This chicken can be served with rice and beans if you want to go full-on Dominican, or cut up the chicken and put it on a salad. You can even put them in tortillas and top them with whatever you want to give it a Mexican-Dominican flare!

Total Time

2hr 45min

4.0

4 Ratings

Author: Belqui's Twist

Servings:

Ingredients

•

Boneless, Skinless Chicken Breasts , halved

•

1/3 cup

Soy Sauce

•

Lime , juiced

•

1 Tbsp

Adobo Seasoning

•

as needed

Ground Oregano

•

4 Tbsp

Corn Oil

•

Small Yellow Onion , chopped

•

1 tsp

Minced Garlic

•

1/2

Green Bell Pepper , sliced

•

1/2

Yellow Bell Pepper , sliced

•

1/2

Red Bell Pepper , sliced

•

4 Tbsp

Sliced Green Olives

•

to taste

Chopped Fresh Cilantro

Cooking Instructions

In a bowl mix the Boneless, Skinless Chicken Breasts (3) , Soy Sauce (1/3 cup) , Lime Juice (1) , Adobo Seasoning (1 Tbsp) , Garlic (1 tsp) , and Ground Oregano (as needed) . Marinate for at least 2 hours or overnight.

In a skillet, heat the Corn Oil (4 Tbsp) over medium heat. Add the chicken, reserve the remaining marinade, and sauté until the meat is lightly browned. If needed, add a bit of water to the leftover marinade and add to the chicken if it's drying out and not fully cooked.

Once the chicken is almost done, 7-10 minutes on each side, add Yellow Onion (1) , Green Bell Pepper (1/2) , Yellow Bell Pepper (1/2) , Red Bell Pepper (1/2) , and Green Olives (4 Tbsp) .

Cover and simmer over medium heat for another 10 minutes, stir and turn chicken over until the vegetables are cooked through.

When done, add Fresh Cilantro (to taste) and serve!

Nutrition Per Serving

CALORIES

302

FAT

17.1 g

PROTEIN

29.3 g

CARBS

8.7 g