How to Make Pollo Guisado (Dominican Stewed Chicken)

For chicken lovers wherever you are, now do not be confused to find ideas for cooking, because I will share the recipe that I believe you will love it,  Maybe you are not familiar with this menu, but you must to try it. Dominican Stewed Chicken / Pollo Guisado, the delicious American cuisine.

Ingredients:
1 3-4 pound whole chicken cut into pieces
3 Tablespoons fresh lime juice
1 fresh whole lime
1 yellow bell pepper
1 cubanelle pepper

you can use 2 green peppers in place of the peppers listed above
1 large onion 2 small tomatoes chopped or 1 can diced tomatoes
1/4 c olives pitted
2 stalk(s) fresh cilantro with leaves
3 clove garlic minced
1 Teaspoons dried oregano
1 Teaspoons salt
2 Tablespoons tomato paste (or canned tomatoes)
3 Tablespoons goya brand original adobo seasoning
4 Tablespoons oil
1-2 Tablespoons Sugar

Direction:
1. Cut chicken up leaving skin on and bone in, wash chicken with sterilized water and rub the chicken with the lime juice.
2. In a large bowl mix the chicken with peppers, tomatoes, onions and season with oregano, garlic and a pinch of salt. Freely sprinkle with the adobo, marinade for at least an hour and as much as to 3 days in the fridge (depending on how fresh chicken is).

3. When finished marinading, In a large pot (cast iron pot preferred) heat the oil over medium-high heat, sprinkle the sugar and let it brown (the sugar is to caramelize the chicken skin), then put the chicken in pot, reserve the vegetables and liquid aside to use later, saute until the chicken meat is light brow, add 2 tablespoons of water, over and simmer over medium heat until the chicken looks is tender (adjusting water when necessary), add the rest of ingredients except tomato paste, including veggies and marinade cover again and simmer adding more water if you need it to maintain (about 1 to 1 1/2 inches of liquid).

4. When the veggies are soft mix 1/2 cup of water and the tomato paste and add to the pot add the cilantro continue to simmer over low heat to produce a thin sauce. adjust salt and pepper to taste. Remove cilantro before serving,
5. Serve over rice