Dominican braised chicken: lean breast pieces simmered in a tomato-pepper sauce with olives until the fork does all the work, served over rice. Home food from the island, built on lean protein.
15 minPrep
35 minCook
50 minTotal
4Serves
Pollo Guisado with Rice
by · Medium
Omnivore
High protein
Low fat
Low sugars
Low salt
Free from every allergen we track.
Dominican braised chicken: lean breast pieces simmered in a tomato-pepper sauce with olives until the fork does all the work, served over rice. Home food from the island, built on lean protein.
15 minPrep
35 minCook
50 minTotal
4Serves
Nutrition
Per serving · 0.5 kg
513kcal2169 kJ
Protein42.7 g85%
Carbohydrate65.1 g25%
Net carbs †60.7 g
Sugars6.45 g7%
Fibre4.42 g
Fat10 g14%
Saturates1.73 g9%
Salt †0.95 g16%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
Dutch oven
santoku knife
saucepan
wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
300 ml
Drinking water
1 pinch
Pepper black, dried
300 g
Rice parboiled, raw
20 ml
Olive oil
1 piece
Onion raw≈ 110 g
60 g
Tomato paste
20 ml
Lime juice
600 g
Chicken breast fillet, raw
1 pinch
Cumin seed
1 g
Oregano dried
3 piece
Garlic raw≈ 15 g
0.5 g
Bay leaf
50 g
Olives green, pickled, drained
150 g
Sweet pepper green, raw
1 pinch
Common salt/table salt
Instructions
1
Cut the chicken breast into large chunks on a cutting board with a santoku knife; season with salt, black pepper and half the lime juice. Dice the onion, garlic and green pepper.
2
Heat the olive oil in a Dutch oven over medium-high heat and brown the chicken on all sides, about 5 minutes. Add onion, garlic and pepper and soften for 3 minutes.
3
Stir in the tomato paste, pour in the water and add the olives. Cover and simmer on low for 25 minutes, stirring now and then with a wooden spoon, until the sauce is rich and the chicken tender. Add the dried oregano, a pinch of ground cumin and the bay leaves with the water; fish the bay leaves out before serving.
4
Meanwhile cook the rice in a saucepan according to the packet. Serve the stew over the rice with the remaining lime squeezed on top.
Before you start
You'll need
cutting board
Dutch oven
santoku knife
saucepan
wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
300 ml
Drinking water
1 pinch
Pepper black, dried
300 g
Rice parboiled, raw
20 ml
Olive oil
1 piece
Onion raw≈ 110 g
60 g
Tomato paste
20 ml
Lime juice
600 g
Chicken breast fillet, raw
1 pinch
Cumin seed
1 g
Oregano dried
3 piece
Garlic raw≈ 15 g
0.5 g
Bay leaf
50 g
Olives green, pickled, drained
150 g
Sweet pepper green, raw
1 pinch
Common salt/table salt
Instructions
1
Cut the chicken breast into large chunks on a cutting board with a santoku knife; season with salt, black pepper and half the lime juice. Dice the onion, garlic and green pepper.
2
Heat the olive oil in a Dutch oven over medium-high heat and brown the chicken on all sides, about 5 minutes. Add onion, garlic and pepper and soften for 3 minutes.
3
Stir in the tomato paste, pour in the water and add the olives. Cover and simmer on low for 25 minutes, stirring now and then with a wooden spoon, until the sauce is rich and the chicken tender. Add the dried oregano, a pinch of ground cumin and the bay leaves with the water; fish the bay leaves out before serving.
4
Meanwhile cook the rice in a saucepan according to the packet. Serve the stew over the rice with the remaining lime squeezed on top.
Nutrition
Per serving · 0.5 kg
513kcal2169 kJ
Protein42.7 g85%
Carbohydrate65.1 g25%
Net carbs †60.7 g
Sugars6.45 g7%
Fibre4.42 g
Fat10 g14%
Saturates1.73 g9%
Salt †0.95 g16%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.