Pollo Guisado (aka Home Run Chicken)

I call this my famous “Home Run Chicken” because it seems as though every time I make it, my husband hits a home run that night at the ballpark. This dish is part of “la bandera” - the staple meal in the Dominican Republic - consisting of rice, chicken, and beans. I know you will knock em’ out of the park with this one...



In the Pujols Kitchen Large Caldero, heat the vegetable oil and sugar over medium-high heat until sugar begins to brown.


Add the sazon, and bouillon cube.


Add the chicken and let it fry up for about 10-15 minutes, stirring it around to get all the sides browned.


Add the water just above the chicken. Add the tomato paste, cumin, and chili powder.


Let the water come to a boil and stir up the water to make sure the tomato paste has broken up. Taste the water for salt. Reduce the heat to medium.


As the water evaporates, the flavor of the salt will come through, so be careful not to over salt.


Cook the chicken 45-60 minutes, stirring every once in awhile. Chicken should be tender.


You will definitely want to leave some of the reduced sauce at the bottom of the pan to pour over the chicken when you serve it.


Typically served with white rice and beans.




2 tablespoons of vegetable oil


2 big spoons full of fresh sazon


1 tablespoon of regular sugar


1 large Maggie chicken bouillon cube (or 2 small cubes)


1 package of whole chicken cut up, skin removed (I prefer bone in)


Water to cover chicken


1 tablespoon of tomato paste


1 teaspoon of cumin


1 teaspoon of chili powder


Salt ready on the side




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