Alexa Bernier
There’s something especially comforting about a pot of Dominican-style braised chicken. The chicken slowly cooks with peppers, onions, tomatoes, garlic, herbs, and olives until everything comes together into a rich, savory sauce.
This version is simple enough for a weeknight dinner, but the flavor tastes like you spent much longer in the kitchen. The lime and garlic give the chicken a bright, fresh flavor, while the tomatoes and peppers create a delicious sauce for spooning over rice. A few green olives and a splash of olive brine at the end add just the right amount of salty, tangy flavor.
Serve it with fluffy white rice and stewed beans, and you have a comforting meal that everyone will want seconds of.
Ingredients
- 8 bone-in chicken pieces, preferably with the skin removed
- 1 red bell pepper
- 1 green bell pepper
- 1 medium red or yellow onion
- Juice of 1 lime
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 2 teaspoons sazón, optional
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, plus more if needed
- 2 tablespoons neutral cooking oil
- 1 teaspoon sugar, optional
- ½ cup water, divided
- 1 tablespoon tomato paste
- 1 teaspoon chicken bouillon, optional
- 2–3 plum tomatoes, quartered
- 1 bay leaf, optional
- ½ cup green olives
- 2 tablespoons olive brine
- ¼ cup fresh cilantro, chopped
For Serving
- Steamed white rice
- Stewed beans
- Avocado slices, optional
How to Make Dominican Braised Chicken
1. Marinate the Chicken
Start by placing the chicken pieces in a large bowl. You can remove the skin if you prefer, which also allows the marinade to soak into the meat more easily.
Dice half of the red bell pepper, half of the green bell pepper, and half of the onion. Add those vegetables to the chicken along with the lime juice, garlic, oregano, sazón, paprika, garlic powder, salt, and black pepper.
Give everything a really good toss. Make sure the chicken is coated well with the seasonings and vegetables.
Let the chicken sit for at least 15 minutes. If you have a little extra time, put it in the refrigerator for about an hour. That longer marinating time gives the chicken even more flavor.
2. Brown the Chicken
Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Make sure you have a lid that fits the pan.
If you like the slightly deeper color and flavor that sugar gives this dish, sprinkle the teaspoon of sugar into the center of the hot pan. Let it cook briefly until it begins to turn a light golden brown. Keep a close eye on it because sugar can go from golden to burnt quickly.
Carefully place the chicken pieces into the pan. Try to leave most of the chopped vegetables and leftover marinade in the bowl for now.
Let the chicken cook without moving it for about 3 minutes. Turn the pieces over and brown the other side for another 2 to 3 minutes.
The chicken doesn’t need to be cooked through at this point. You’re simply giving it some color and building the first layer of flavor.
3. Let the Chicken Braise
Pour ¼ cup of water into the bowl that held the chicken and marinade. Stir it around, scraping up any flavorful bits left behind, then pour that mixture into the skillet.
Cover the pan and reduce the heat to medium-low.
Let the chicken gently simmer for about 20 minutes. Turn the pieces once or twice while they cook so they stay coated in the flavorful liquid.
This is where the chicken starts becoming tender and juicy.
4. Add the Tomatoes and Peppers
While the chicken is simmering, combine the tomato paste, chicken bouillon if you’re using it, and the remaining ¼ cup of water in a small bowl. Stir until the tomato paste is mostly dissolved.
Remove the lid from the skillet.
Add the quartered tomatoes, the remaining sliced red and green peppers, and the sliced onion. Add the bay leaf if you’re using one.
Pour the tomato paste mixture over everything, then gently stir the vegetables into the sauce without breaking up the chicken.
Cover the skillet again and continue cooking for about 15 minutes, or until the vegetables are tender and the chicken is completely cooked through.
5. Finish with the Olives and Cilantro
Once the chicken is cooked, add the green olives and olive brine.
Give the sauce a gentle stir. If it looks thicker than you’d like, add a little more water, up to about ¼ cup.
Leave the skillet uncovered and cook for another 3 minutes. This short final simmer gives the olive brine time to work its way through the sauce without overpowering the other flavors.
Taste the sauce and adjust the salt and black pepper as needed.
Finally, stir in the fresh chopped cilantro.
Remove the pan from the heat and get ready to serve.
What to Serve with Dominican Braised Chicken
This chicken is especially good with a generous spoonful of steamed white rice. The rice soaks up all that tomato, pepper, and olive sauce, so don’t be shy about adding extra sauce to your plate.
For a more complete Dominican-inspired meal, serve it alongside stewed beans and a few slices of creamy avocado.
You could also add a simple green salad or your favorite cooked vegetables if you want something fresh alongside the rich braised chicken.
A Few Helpful Tips
Give the chicken time to marinate. Even 15 minutes helps, but an hour in the refrigerator gives the lime, garlic, and spices more time to flavor the meat.
Don’t rush the browning. Let the chicken sit in the pan for a few minutes before turning it. That little bit of browning adds a lot of flavor to the finished dish.
Watch the sugar carefully. If you use sugar to help brown the chicken, don’t let it get too dark. Burnt sugar will make the sauce bitter.
Adjust the sauce to your liking. Some people prefer a thicker sauce, while others like plenty of liquid to spoon over rice. Add a little water if needed.
Taste before adding more salt. The olives, olive brine, bouillon, and sazón can all contribute salt, so it’s better to taste the finished sauce before seasoning it further.
Can I Use Boneless Chicken?
Yes. Boneless chicken thighs work particularly well because they stay tender during braising. You can also use boneless chicken breast, although you’ll want to keep a closer eye on the cooking time because breast meat can become dry if overcooked.
Bone-in chicken, however, gives the dish a deeper, richer flavor and is my preferred choice for this recipe.
Can I Make This Chicken Ahead of Time?
Absolutely. In fact, the flavors can become even better after the chicken has had some time to sit in the sauce.
Let the cooked chicken cool, then refrigerate it in a covered container. When you’re ready to serve it, gently reheat it on the stovetop until hot throughout. If the sauce has thickened too much in the refrigerator, add a small splash of water while reheating.
How to Store Leftovers
Allow the chicken to cool before transferring it to an airtight container. Keep it refrigerated and enjoy within 3 to 4 days.
The chicken and sauce can also be frozen. Store them in a freezer-safe container and thaw overnight in the refrigerator before reheating.
For the best texture, prepare fresh rice when you’re ready to serve the leftovers.
Final Thoughts
This Dominican braised chicken is the kind of meal that feels right at home on a family dinner table. The chicken becomes wonderfully tender as it simmers, while the peppers, tomatoes, garlic, onions, and olives create a sauce that’s full of comforting Caribbean flavor.
And honestly, the sauce may be the best part. Once it hits a pile of warm white rice, you’ll want to make sure none of it goes to waste. Chicken
Recipe at a Glance
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4–6
Calories: Approximately 430 kcal per serving
