• One 3-4 pound chicken, cut into 12 pieces
  • Juice from 1 orange
  • 1 onion, grated
  • 1 green bell pepper, chopped
  • 2 garlic cloves, crushed
  • 1 tbs. fresh oregano leaves, chopped fine
  • 1 tbs. fresh cilantro leaves, chopped fine
  • 1 tbs. fresh parsley leaves, chopped fine
  • 12 green olives, chopped
  • 1 small bunch scallions, chopped fine
  • 1 carrot, peeled and sliced
  • 1 rib celery, sliced
  • 1 tbs. capers, chopped only if using the large ones
  • 2 tbs. tomato paste
  • 2 chicken bouillon cubes (Maggi)
  • 3 tbs. vegetable oil
  • Salt and pepper to taste
  • 2 cups of water


Rinse the chicken pieces under cold running water and then the citrus juice.

Dissolve the chicken bouillon cubes (Maggi) in about 6 tbsp of hot water.

Dissolve the tomato paste in about 1/2 cup of hot water.

Marinate the chicken for at least 5 hours in the following: garlic, grated onion, oregano, cilantro, parsley, dissolved chicken cubes and tomato paste.

Remove chicken pieces, save marinade for later use.

Heat oil to high temperature (around 425 degrees F) and brown chicken pieces on all sides. Remove chicken pieces.

Reduce oil temperature to medium and add the carrot, celery, scallions, capers, green olives and green bell pepper and cook for about 3 minutes.

Replace chicken pieces in your stewing pan with the vegetables.

Add the reserved marinade, taste for salt and pepper and adjust if needed.

If more liquid is needed add a little water.

Cover and simmer for 30-45 minutes. (Chicken should be very tender).

Serve it hot.

Votos Totales: 318

Visitas: 417

Buscar Término



  • Alimento base: Chicken
  • Dificultad: Easy
  • Tiempo preparación: 70 min.
  • Comensales: 4
  • Estacionalidad: All year
  • País: Dominican Republic
  • Comunidad:
  • Típica de: Dominican Republic
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

Related Recipes