Creole Chicken

(Pollo Guisado)

Dominican Republic
Joel & Patti Zwier
 

3 1/2 pounds chicken pieces
2 cloves garlic, crushed
1 1/2 teaspoons dried oregano
1 teaspoon salt
2 teaspoons Worcestershire Sauce
1 bay leaf
1 green pepper, cut in strips
1-2 medium onions, chopped
1 tablespoon cilantro
2 whole allspice or 1/4 teaspoon ground allspice
2 tablespoons oil
1 teaspoon brown sugar
1/4 cup tomato paste
1 cup water

Mix and marinate chicken for at least 1 hour with garlic, oregano, salt, Worcestershire, bay leaf, green pepper, onions, cilantro, and allspice.  Heat the oil with brown sugar in a large pan.  Remove chicken pieces from marinade (keeping marinade) and brown in oil.  Add the remaining marinade, tomato paste, and water.  Cover and cook until soft, adding water if necessary.  Serve over rice.

Serves 6-8.

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