Dominican Chicken

Our friend, Amy Edelstein, has been working in the Dominican Republic for four years.  She made  Dominican Chicken for us on her recent visit and I quickly jotted down the recipe.

This chicken is extremely flavorful, thanks to the Dominican staples of tomato paste, garlic and chicken bouillon. It is also very tender because of the long cooking time during which the chicken pieces braise.  This dish is traditionally served with Dominican Beans and white rice.


Dominican Chicken
From Amy Edelstein
Serves 6-8

1 whole chicken, cut into pieces (3-4 lbs)
1/2 big yellow onion, chopped

1/2 green pepper, chopped

2/3 can of tomato paste
1/2 bunch cilantro, chopped
2 Tblsp lime juice

1 Tblsp soy sauce (use gluten-free soy sauce for a g-free version)

1/2 head garlic, peeled and pressed through a garlic press

2 cubes chicken bouillon, crushed

2 Tblsp vegetable oil
1 Tblsp brown sugar
4 cups water

Remove skin and fat from the chicken pieces and rinse under cold water.  Dry with paper towels.

In a large bowl, combine the onion, green pepper, tomato paste, cilantro, lime juice, soy sauce, garlic, bouillon and chicken pieces.  Let marinate for 10 minutes or longer.

Heat oil in a heavy bottomed pan with a lid, such as a dutch oven, and add the brown sugar.  Let the sugar burn.  Add the chicken pieces to the pan, reserving the marinade.  Brown the chicken pieces on all sides.

Add 4 cups of water to the marinade in the bowl. Add the marinade liquid to the pot by large spoonfuls to keep the chicken from sticking to the bottom.  When the chicken is cooked through, add the remaining marinade.  Cover and simmer for 20-30 minutes.  Add more water to the pot if the chicken starts to stick during this time.

Serve over hot rice with a side of Dominican Beans.