So we had two snow days here in NY. In this house that means lots of cooking! First night was Sancocho. I call it Dominican medicine. It will cure anything. Shared with all my friends that needed it. The pot was enough to feed the neighborhood!
The next morning it was Dominican hot chocolate. Another kids favorite. The addition of cloves, cinnamon and Dominican vanilla really sets this hot chocolate apart.
Tonight was Dominican dinner. What’s that you ask? Well since the kids call the star of the meal Dominican chicken, it fits!
Ok….It’s really pollo guisado lol. It’s starts here. This is a family pack of chicken thighs. We marinated this two days ago. We don’t usually do it this far in advance because there is no time but since we had a pipe break, there was no cooking yesterday! The marinade is fresh lime juice, my sazon and since Arthur had leftover onions, I added them too.
I took out our largest iron skillet, warmed up some oil and little sugar. Cook on medium low until the sugar is the color of dark caramel. Be careful not to burn it. It’s happened to me many times. And don’t try to salvage if it gets too dark. Throw it out and start over!
Once it’s brown, add your chicken one piece at a time. Reserve your marinade container for later.
After a few minutes, flip each piece over so the other side gets color too.
Add a little water so the chicken can cook well. Cover on medium low heat for 15 minutes. Flip over and cook for another 15 minutes. In the meantime, slice one large red onion and two bell peppers. Throw them in the marinade with capers, olives and more lime juice.
Once the chicken is tender, add this mixture to it and cook uncovered until you get a rich, thick gravy. Add more water if you need to. Don’t let it dry up. You won’t get it to go back to the way it should be.
And here is the finished plate! What’s your go to family meal? I love to try new recipes!!
