Savory Chicken Stew with a Rum Fizz

Exploring new cuisines while traveling to different cities or countries is truly my favorite way to experience the world. Food is a rich reflection of culture, and there’s nothing quite like having a local guide you to their preferred barbecue joint or local bar as you discover a new destination.

It's hard to believe, especially since we prepared this dish in snowy weather, but in just a few days we’ll be leaving chilly DC for the Caribbean aboard the Dinogo Breeze. As a food enthusiast, I can't wait to dive into all the culinary delights both on the ship and at our destinations, especially since this will be my first cruise experience.

While researching the cuisine we might encounter at our stops, the Dominican Republic particularly caught my attention. I visited a few years back and fell in love with the warm hospitality and the mouthwatering food. What better way to gear up for a Caribbean adventure than by making a classic Dominican dish? We decided to try our hand at pollo guisado, a beloved chicken recipe in the Dominican Republic. Until you visit the island, this delicious chicken dish paired with a refreshing rum cocktail will have to suffice!

Chicken Stew

Servings: 4 individuals
Ingredients:

2 lbs of chicken thighs (with skin and bone)
Juice of 2 fresh limes
1 teaspoon dried oregano
1 small onion, diced
2 celery stalks, diced
3 cloves of garlic, minced
2 tablespoons vegetable oil
1 teaspoon granulated sugar
4 small tomatoes, chopped into bite-sized pieces
2 bell peppers, sliced
1 jalapeño, diced (seeds removed)
15-20 green olives
1 cup (8 oz.) tomato sauce
Fresh cilantro for garnish
1 teaspoon salt
½ teaspoon black pepper

Instructions:

Juice both limes over the chicken thighs in a large mixing bowl
Combine the chicken with oregano, onion, celery, salt, pepper, and garlic. Let it marinate in the refrigerator for at least 1 hour
In a large pot, heat the oil and add the sugar, allowing it to caramelize slightly over medium-high heat, taking care not to burn it
Add the chicken to the pot and cook for 5-6 minutes per side until nicely browned
Pour in ¼ cup of water. Cover and simmer on medium heat for 15 minutes, stirring occasionally
Add the onion, celery, tomatoes, bell peppers, olives, jalapeño, and garlic. Cover and simmer until the vegetables are tender, about 5 minutes
Stir in the tomato sauce and half a cup of water, simmer on low heat for 30-45 minutes to reduce the sauce. Adjust salt and pepper to taste.
Serve a piece of chicken alongside fresh cooked rice, garnished with cilantro