Stewed chicken. Santo Domingo Style!

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Hello Everyone!

Today I share a very traditional Dominican recipe. I had shared a stewed chicken recipe from “Cibao” (The North of the country) Today I share the traditional Santo Domingo (the capital city) recipe. (Estilo capitaleño)

If you want to fall in love with traditional Dominican cuisine you just have to walk by the “barrio” (a common popular neighborhood is called that way)at 10 am and take a deep breath. The smell of the “sofrito” (the Stir fry of all the seasonings and condiments) is indescriptible.

When preparing this recipe remember that the only way of getting exactly right is by getting the products with the same freshness of the neighborhood. This is not mandatory to prepare the recipe, but it adds an aroma and intensity to the flavors impossible to replicate with lesser products.


  • A chicken (3-5 pounds)  It is traditional in the “barrio” to have a “pollero” (chicken butcher) that sacrifices and prepares the chicken just when you ask for it, making it extremely fresh.
  • Fresh cilantro.
  • Fresh Cilantrico.
  • Fresh sweet peppers.
  • 1 spoonful of garlic or 3 cloves.
  • 1 onion.
  • 1 bouillon cube.
  • 1 fresh cubanela pepper.
  • 2 spoonfuls of tomato paste.
  • 1 sour orange.
  • Salt.


“Capitaleños” solves the “freshness problem” fairly easy. As there is a person that sells very fresh products bought in the produce market early every morning. That person comes by, dragging a wheelbarrow cart, every day, without exception. In your case, if you’re far from “el barrio” just try to get the products as fresh as possible.

Washed the chicken with the sour orange or lemon juice. Let is rest.

Stir fry the ingredients. Give it about 3 minutes, add  the chicken and allow to take color.

When the chicken has mixed well with the sauce, add some two cups of water, raise the fire and allow to boils.

When it boils, lower the fire and allow to cook until very soft.

Remember to leave the onion in two halves and the cilantros and other condiments whole, so that you can take them out with ease later.

Enjoy it with some white rice and beans, accompanied by a beautiful avocado slice.

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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
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5 Responses to Stewed chicken. Santo Domingo Style!

  1. kat says:

    I know the post on chicken, which looks extremely good. But I have my eye on the rice lol. How did you get that crispy top on the rice? Me want!! 🙂

  2. Ha ha ha!! It’s a Dominican classic. The burned rice from the bottom of the pot is called “Concón” (pronounced “khon khon”) LOL! Some of us like it even better than rice itself. Since we cook rice with a bit of salt and a bit of oil, the crispy part is always tastier. Add some red stewed beans and some of the chicken sauce(gravy) and you won’t want anything else!

    You can do it easily by using (as we do) iron pots. Example. For two cups of rice, use two cups of water. Let the water boil, add a bit of oil, the rice and remove until it dries off. Lower the fire to the minimum, cover and allow 15-20 minutes. Then you take the rice and the bottom will be covered in this crispy rice. You take the pot while still very hot and put in under the sink and allow water to run on the back of it and cool it off quickly. Then you’ll be able to easily pull it out with a big cooking spoon.

    Enjoy concon! We’re not responsible if you want to move to the DR afterwards! LOL!

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