Dark poultry meat is specially tasty when braised. For this braised chicken recipe, I’m going to use all drumsticks (because I like them so much!) but you can use any part of the chicken. See easy print recipe at the end of the post!
Braised chicken recipe (pollo guisado)
Recipe type: Chicken
- 10 chicken drumsticks
- 6 garlic cloves, peeled
- ½ of a red onion chopped in half inch squares
- 1 tea spoon salt
- ½ tea spoon ground oregano or 1 teaspoon oregano flakes
- 1 tea spoon tomato paste
- 1 tea spoon brown sugar
- 2 table spoons vegetable oil
- 4 green onions chopped (for garnish)
- 1½ cups water
- Garlic: mash garlic in pestle/mortar with half a teaspoon of salt. The salt will trap the oils and help turn the garlic into a paste.
- In a casserole, place oil and turn on high until hot.
- Add the teaspoon of brown sugar and distribute in the pot with a spatula.
- Before sugar burns, place the chicken legs in the pan and let them brown for a minute.
- Turn and let the other side brown.
- Add the garlic paste and stir.
- Add the red onions and the oregano and stir until onions brown.
- Add a cup of water.
- As soon as water boils, add the tomato paste, stirring with a small spoon until it vanishes in the water.
- Add half of the left over salt.
- Simmer on medium fire for 10 minutes.
- Add remaining water and simmer on low for 25 minutes, stirring from time to time and making sure water does not burn out.
- Add more water as needed to desired amount of sauce.
- Taste the sauce and add additional salt and/or tomato paste if needed.
- A minute before chicken is served, add green onions (this is my own little twist). Serve with moro de guandules or white rice, and salad. Enjoy! Feeds 3-5.
Soy sauce: I don't use soy sauce to brown my chicken because the brown sugar usually does the trick. If you can't get your chicken to brown the way you like, consider adding a teaspoon or two of light soy sauce, but adjust salt as needed since this will increase the sodium contents in your dish.