Pollo al caldero is a delicious, slightly lazy version of pollo guisado. It’s rich in all the signature Dominican flavors, and that sauce that is created at the bottom of the pot is literal gold.

Just like in carne guisada and camarones guisado, the caldero pot comes in handy in this recipe, adding a delicious flavor to the stewed chicken.

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Why you’ll love this recipe

  • Just a handful of ingredients is all you need to put together a delicious and irresistible dish!
  • 5 easy to follow steps. This is going to become your new weeknight go to because it’s just too easy.
  • Not another boring chicken recipe. Pollo al caldero is packed with flavor, and a great way to transform chicken into something craveable.

Ingredients you’ll need

  • Chicken. Bone in chicken like drumsticks or thighs will work best for this recipe, but you can make this with breast as well.
  • Sofrito. Adds a depth of flavor to the dish.
  • Garlic. I always use a mortar and pestle to crush my garlic and release those flavors.
  • Adobo. The best all purpose seasoning you can get.
  • Sazon. For that signature Dominican flavor.
  • Oregano. If you can get your hands on Dominican oregano then use it in this recipe!
  • Oil. You can use any neutral oil you have on hand.
  • Brown sugar. Just a sprinkle to get a delicious caramelization on the chicken.
black stewed beans dominican habichuelas negras recipe sofrito loisa

Sofrito

Loisa sofrito is made with fresh ingredients and brings sabor to anything you cook.

Caldero Pot

The caldero heats things up evenly and adds layers of flavor as you go.

imusa caldero pot dominican cooking

Recipe tips and tricks

  • Use bone in chicken for the best flavor and texture, such as thighs or drumsticks. The bones add richness to the broth as it cooks.
  • Marinate the chicken overnight for deeper flavor.

Servings tips

  • Serve pollo al caldero with rice dishes like white rice, yellow rice, or rice and beans. You also want to make sure to pour a little bit of that stew sauce on the right for extra flavor!
  • Serve with a side of tostones, maduros, avocado, or salad.

Storage tips

  • To store pollo al caldero, refrigerate leftovers for up to 3-4 days or freeze for 2-3 months. Thaw in the fridge overnight and reheat gently on the stovetop or in the microwave.

Common questions

Can you make this recipe without a caldero?

To be honest, no you can’t! I put this recipe to the test with a nonstick pot and while it did come out tasty it didn’t have as good flavor as the caldero version. And that pan sauce wasn’t as rich and velvety.

Can you use boneless chicken or chicken breast in this recipe?

Yes, boneless chicken or chicken breast can be substituted for bone in chicken in this pollo al caldero recipe. Adjust the cooking time to prevent overcooking the chicken and monitor closely to make sure the chicken stays tender.

Pollo al Caldero (Stew Chicken)

5 from 3 votes
Transform chicken into a craveable dish with Pollo al Caldero, a flavorful Dominican recipe. Learn how to make it in just 5 easy steps.
Prep Time 5 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Dominican
Servings 3 servings

Equipment

Ingredients
  

  • 3 chicken legs or drumsticks/thighs
  • 2 tbsp sofrito
  • 1 tbsp soy sauce
  • 3 cloves garlic crushed
  • ½ tsp adobo
  • ¼ tsp sazon
  • 1 tbsp oil
  • 1 tbsp brown sugar

Instructions
 

  • Combine chicken with sofrito, garlic, adobo, sazon, oregano, soy sauce, and mix well.
  • Heat oil in a caldero over medium heat, sprinkle sugar, and cook until caramelize. Add the chicken to the caldero and cook on both sides until crispy and browned.
  • Pour in water, bring to a boil, then lower the heat, cover with a lid, and simmer for 25 minutes.
  • Remove the chicken from the pot and transfer it to an oven or airfryer preheated to 375°F. Bake for 15 minutes and continue cooking the sauce in the caldero over low heat.
  • After 15 minutes, return the chicken to the pot and cook for an additional 5 minutes, covered, until the sauce thickens and the chicken is moist. Serve and Buen provecho!
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