Ingredients
Scale
- Chicken pieces (legs, thighs, drumsticks) 2.5 lbs
- Olive oil 2 tablespoons
- Adobo seasoning 2 tablespoons
- Sofrito 1/2 cup
- Tomato sauce 1 (8-ounce) can
- Chicken broth 1 cup
- Oregano 1 teaspoon
- Brown sugar 1 teaspoon
Instructions
- Step 1: Season the chicken pieces generously with adobo seasoning.
- Step 2: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, working in batches if necessary to avoid overcrowding the pot. Remove the chicken and set aside.
- Step 3: Add the sofrito to the pot and cook for 2-3 minutes, stirring occasionally, until fragrant.
- Step 4: Stir in the tomato sauce, chicken broth, oregano, and brown sugar. Bring the sauce to a simmer.
- Step 5: Return the chicken to the pot, nestling it into the sauce. Reduce heat to low, cover the pot, and simmer for at least 45 minutes, or until the chicken is very tender and falling off the bone.
- Step 6: Serve the braised chicken with rice and beans, tostones or your other favorite sides.
Notes
- Refrigerate leftover chicken in an airtight container for up to 3 days, allowing the flavors to meld even further.
- For best results, gently reheat the braised chicken in a saucepan over low heat with a splash of chicken broth to keep it moist.
- Serve this Dominican braised chicken over a bed of creamy mashed potatoes for a comforting twist on the traditional rice and beans.
- Don't skip browning the chicken, as this step develops a rich, savory flavor base crucial for that ultimate braised dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American