Dominican-style Pollo a la Catalana

Ingredients

In this Dominican-style adaptation of Pollo a la Catalana, we incorporate the flavors and ingredients commonly found in Dominican cuisine. The original Spanish dish typically includes ingredients like prunes and pine nuts, which we replace with tropical fruits such as pineapple and plantains. Additionally, we introduce local peppers to add a touch of heat and infuse the dish with Caribbean flair. We alse have the original recipe for Pollo a la Catalana, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces 1.5 kg (3.3 lbs) chicken pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 cup (240 ml) tomato sauce 1 cup (240 ml) tomato sauce
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (150 g) pineapple chunks 1 cup (150 g) pineapple chunks
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 30g, 12g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chicken pieces and cook until browned on all sides. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion, minced garlic, and sliced bell peppers. Sauté until the vegetables are softened.
4. 4.
   Stir in the tomato sauce, chicken broth, dried oregano, ground cumin, paprika, salt, and black pepper. Mix well.
5. 5.
   Return the chicken pieces to the skillet and bring the mixture to a simmer. Cover and cook for 30 minutes, or until the chicken is cooked through.
6. 6.
   Add the pineapple chunks and sliced plantains to the skillet. Cook for an additional 10 minutes, or until the plantains are tender.
7. 7.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Pineapple — Use fresh pineapple chunks for the best flavor. If fresh pineapple is not available, you can use canned pineapple chunks, drained.
• Plantains — Choose ripe plantains with yellow skin for a slightly sweet taste. Green plantains can be used for a more savory flavor.

Tips & Tricks

• For an extra kick of heat, add a diced scotch bonnet pepper to the sauce.
• Serve the Pollo a la Catalana with a side of white rice or yuca mash to soak up the delicious sauce.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet during the last few minutes of cooking.

Serving advice

Serve the Dominican-style Pollo a la Catalana hot, garnished with fresh cilantro. Accompany it with a side of white rice or yuca mash to complete the meal.

Presentation advice

Arrange the chicken pieces on a platter and spoon the sauce over the top. Garnish with fresh cilantro leaves for a pop of color. Serve with the side dish on the side.