2 tablespoons Vegetable Oil 1 tablespoon Sugar 2 big spoonfuls of fresh Sazon 1 large Maggie Chicken Bullion Cube (or 2 small cubes)
For the Pollo Guisado (aka Home Run Chicken): Heat the vegetable oil and sugar over medium-high heat until sugar begins to brown. Add the sazon, and bullion cube.
1 package Whole Chicken cut up (skin removed) Water to cover chicken 1 tablespoon Tomato Paste 1 teaspoon Cumin 1 teaspoon Chili Powder
Add the chicken and let it fry up for about 10 to 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 chicken 45 to 60 minutes, stirring every once and 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 chicken when you serve it. Typically served with white rice and beans.
1 whole Onion 2 whole Green Bell Peppers 1 whole Red Bell Pepper 1/2 Cilantro stalk 1 whole Garlic head 1 tablespoon Oregano 3/4 cup White Distilled Vinegar
For the Sazon: (**In the Dominican Republic, SOFRITO is called sazón.) Chop up the ingredients and put everything in the blender or food processor until it is blended.
2 cups Water 1 tablespoon Oil 1 tablespoon Salt 1 Cup White Long Grain Rice
For the White Rice: Prepare water to boil with oil and salt. Once boiling, add the rice and cover until rice is cooked about 20 minutes on low heat.
1 tablespoon Olive Oil 1 strip of Bacon 1 large or 2 small Bouillion Cubes 1/4 cup of Onion (chopped) 2 cloves of Garlic (minced) 1/4 cup fresh Cilantro 1/4 cup Green Bell Pepper (chopped) 1/4 cup Calavasa (chopped into small chunks) 1 tablespoon Tomato Paste 1 cup Water 1 15-ounce can of Dominican Red Beans
For the Abichuela Dominicana - Dominican Beans: Heat oil, bacon and bouillon cube in a medium pot over a medium fire for 5 minutes. Add the onion, garlic, cilantro, bell pepper, calavasa, tomato paste, and water. Let all the ingredients simmer on a medium fire for about 10 minutes. Add the can of beans and turn fire to low and simmer for another 10 minutes. *Calavasa is also known as west Indian pumpkin. If this is not available, use acorn squash or red bliss potatoes cut into small pieces.
Helpful Tip: 1. In the Dominican Republic, sofrito is called Sazon. It is the base of many Dominican dishes and is made of onion, green and red peppers, garlic, cilantro, oregano and vinegar. These ingredients are chopped very small and sautéed.