Pechuga Guisada (Dominican Stewed Chicken Breast)
Tender chicken simmered in a rich Dominican-style gravy that’s full of flavor. That touch of browned sugar gives it the color and depth we all recognize. Spoon it over rice and let the sauce carry the plate.
Table of Contents
Ingredients
2 lbs chicken tenderloins (or sliced chicken breast)
1 tbsp garlic paste
2 tbsp sofrito
1 tbsp adobo
1 tbsp oregano
1 tbsp soy sauce
Sliced red onion
Sliced bell peppers
2 tbsp oil
1 tsp sugar
3 cups water (added to seasoning bowl)
1 heaping tbsp tomato paste
Step-by-Step Instructions
Season the chicken
In a bowl, combine chicken with garlic paste, sofrito, adobo, oregano, soy sauce, onion, and bell peppers. Toss well to coat.
Start the base
In a pot over medium-high heat, heat oil for 2 minutes. Add sugar and allow it to brown.
Brown the chicken
Add seasoned chicken to the pot. Let sit for 5 minutes without stirring to develop color.
Add liquid & cook
Toss and stir the chicken. Add 3 cups of water to the seasoning bowl, pour it into the pot. Cover and cook for 15 minutes.
Finish the gravy
Add a heaping tablespoon of tomato paste and stir to combine. Lower heat to medium-low. Cover and cook for 10 more minutes.
Serve
Serve hot with white rice and plenty of that gravy.
Notes from My Kitchen
Browning the sugar gives the stew that deep Dominican color.
This gravy is the star — don’t skip the tomato paste step.
Perfect for meal prep.
