Old Rooster Traditional Dominican Stew!

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Hello everyone!

I had shared some time ago Santo Domingo Style Stewed chicken. Since I had neglected you a little bit (due to my working in the Dominican Cooking Lexicon Spanish edition and now in the English edition to come out soon) I wanted to make up with a very traditional recipe and here it is.

El Fogoncito

In the Dominican culture a good stew is the solution to all troubles. From the traditional cold to a broken heart!

gallo viejo guisado

An old rooster stew is generally the result of a breeding rooster being “retired” from active duty or sometimes also the result of a lost fight (gamecocks and cockfighting is legal in the Dominican Republic. While we don’t follow or promote it, it’s a reality of our culture) Most times a rooster is “retired” it’s protein will not go to waste. It would be hard to ask that from poor farmers.

This is a recipe generally prepared with very fresh herbs and ingredients and the rooster, having being bred and raised naturally, will usually have very deep and strong flavors.


  1. An old rooster.
  2. Cilantro. (culantro)
  3. Cilantrico. (coriander)
  4. 2 sweet peppers.
  5. 1 tbsp. garlic paste or three cloves.
  6. 1 large onion.
  7. 1 stalk of celery.
  8. 1 green cubanela pepper.
  9. 2 tbsp. tomato paste.
  10. 1 sour orange.
  11. Salt.


Wash the rooster with the sour orange.

Old rooster is hard, so it needs to be softened in pressure cooker (unless you have a lot of time) for at least half an hour. Always add some celery, salt, a piece of onion and garlic in the pressure cooker to add to the flavor of the meat.

gallo viejo guisado

Take out the softened meat and make a sofrito (stir fry) with all the ingredients. Give it a few minutes, add the rooster and allow it to take some color. Add about 2 cups of water, let it boil, lower the fire and cover.

Allow it too cook until the flavors have developed. (Not less than 10-15 minutes)

Leave all seasonings and vegetables big so you can take them out easily before serving.

Enjoy with some beautifully cooked Dominican style white rice.

A big hug from the warm (And somewhat cloudy today) Caribbean!


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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in Traditional Dominican Food and tagged , , , , , , , . Bookmark the permalink.

9 Responses to Old Rooster Traditional Dominican Stew!

  1. M. M. Sands says:

    Looks awesome. Thanks!

  2. mariposaoro says:

    This looks just like stewed chicken that Jamaicans do… And we use Hen usually..We call them boiler chickens…They take hours to cook but the flavour is quite good and tastes nothing like the battery farmed chickens that they sell in supermarkets! Sometimes curry powder is added, to make curried chicken…

  3. Amber says:

    Great looking stew!

  4. Pingback: Old hen with eggs traditional Dominican stew | Dominican Heat

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