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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":507,"pronunciation":534,"substitutions":535,"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"baseServings":553,"prepMinutes":554,"cookMinutes":555,"restMinutes":556,"difficulty":557,"course":558,"diet":560,"mainIngredients":563,"images":564,"keywords":574,"publishedAt":581,"updatedAt":581,"authorSlug":582,"summary":583,"localeSlug":548,"alternates":584},[394,397,400,403,406],{"answer":395,"question":396},"Bottled browning sauce will give you the colour but not the flavour — the slight bitterness of properly darkened caramel is what keeps the sauce from tasting merely sweet and tomatoey. That said, plenty of Dominican households keep a bottle for busy nights. If you use it, add a teaspoon with the tomato paste and skip the caramel step entirely rather than doing both.","Do I have to burn the sugar, or can I use browning sauce?",{"answer":398,"question":399},"Three usual causes: too much water at the start, a pot too small so the chicken steamed instead of colouring, or the sugar stopped at golden rather than deep brown. Fix it by uncovering the pot and simmering hard for five to ten minutes, which reduces the liquid and concentrates the colour. Add liquid sparingly next time — the chicken releases a surprising amount.","Why did my sauce turn out thin and pale?",{"answer":401,"question":402},"You can, but the result is noticeably weaker. Bones and skin release gelatin that gives the sauce its body and gloss, which is the whole character of a guisado. If you only have boneless thighs, shorten the braise to about 20 minutes and consider adding a little chicken stock instead of water to compensate.","Can I use boneless chicken?",{"answer":404,"question":405},"Thirty minutes is the practical minimum and gets you a decent result on a weeknight. Two to four hours is noticeably better, and overnight in the fridge is best of all, especially with sour orange, whose acidity works slowly. Do not go beyond about twelve hours in a citrus marinade or the surface of the meat starts to turn chalky.","How long should the chicken marinate?",{"answer":407,"question":408},"They are close cousins rather than the same dish. The Puerto Rican version usually starts from a green sofrito base with recaíto and often includes potatoes and sazón with achiote for colour. The Dominican version leans on the burnt sugar for colour, uses more dried oregano, and typically keeps the vegetables to onion and cubanela pepper.","Is this the same as Puerto Rican pollo guisado?",[410,411,412,413,414,415],"Dry the chicken thoroughly before it meets the caramel. Wet skin drops the pot temperature and the sugar seizes into hard shards instead of coating the meat.","Use a wide pot so the chicken sits in one layer. Crowded pieces steam, and steamed skin never takes on the mahogany colour.","Crumble the dried oregano between your palms as it goes in — the friction releases far more aroma than tipping it from the jar.","Add the olives and capers in the last ten minutes. Long simmering makes them dull and turns the sauce oddly salty.","If the sauce is thin at the end, lift the lid and raise the heat rather than adding starch. Five minutes of reduction fixes almost every case.","Save any sauce left in the pot. Dominicans pour it over rice the next day and consider that a meal in itself.","🍗","Pollo guisado is the weekday backbone of Dominican cooking: bone-in chicken seasoned with garlic, oregano and lime, seared in sugar cooked to a dark caramel, then simmered until the meat slides off the bone and the sauce reduces to something between a gravy and a glaze. The caramel is not there to sweeten. Taken far enough it loses most of its sugar character and leaves colour and a faint bitter edge that gives the sauce its depth, which is why Dominican braises look mahogany without a drop of soy or browning liquid. Olives and capers cut the richness, the peppers go soft and sweet, and the whole thing is designed to be eaten over white rice with the sauce pooling into the grains.","Guisar simply means to stew, and the guisado family — pollo, carne, chuleta, bacalao — accounts for an enormous share of what actually gets cooked in Dominican homes. Chicken is the cheapest and quickest of them, which is why pollo guisado shows up on Monday as easily as on a birthday. Ask a Dominican cook for the recipe and you will rarely get measurements; you will get a sequence, because the sequence is the recipe and the quantities move with what is in the kitchen.\n\nThe defining step is what Dominicans call quemar el azúcar, burning the sugar. Oil and sugar go into the pot alone, the sugar melts and passes through amber into a deep tea colour, and the seasoned chicken goes in at the exact moment before it would turn acrid. The caramel seizes onto the skin and dissolves into the liquid as the braise goes on. Cuban and Puerto Rican kitchens share the technique, and there is no settled account of where it started; what is clear is that in the Dominican Republic it became the default way to start almost any stew, to the point that bottled browning sauce is regarded as a shortcut for people in a hurry rather than a real ingredient.\n\nThe rest of the seasoning is a compact set repeated across the cuisine: crushed garlic, dried oregano rubbed between the palms, ají cubanela peppers, onion, a little tomato paste, olives and capers for salt and sharpness, and sour orange or lime for lift. Nothing is fried long, nothing is browned twice, and the sauce is finished by uncovering the pot and letting it reduce. Served with rice, a spoon of beans and a couple of tostones, it is the dish most Dominicans abroad learn to cook first, because it is the one that most immediately tastes like home.","Pollo guisado keeps 3 days refrigerated and genuinely improves on day two as the sauce settles into the meat. Reheat covered over low heat with a splash of water, since the sauce tightens considerably when cold. It freezes well for 3 months; freeze it in its sauce, never drained, or the chicken dries out on reheating.",[421,422,423,424],"The caramel step is described by colour and timing, so you can tell correct from burnt before the chicken goes in.","Bone-in, skin-on chicken for a sauce with real body — boneless breast makes a thin, forgettable version.","A short sour-orange marinade that seasons the meat rather than just perfuming the surface.","Finishes uncovered so the sauce reduces to the thickness that actually clings to rice.",[426,427,428],"Wide heavy pot or Dutch oven with a lid","Tongs","Citrus juicer",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},33,12,2,940,42,520,[437],"White rice with concón, stewed red beans and tostones — and hot sauce on the table rather than in the pot.",[439,442,445],{"name":440,"description":441},"Pollo guisado con papas","Potatoes added halfway through so they absorb the sauce and thicken it slightly — the most common household variation.",{"name":443,"description":444},"Pollo guisado con coco","A Samaná-style version finished with coconut milk instead of extra water, sweeter and considerably richer.",{"name":446,"description":447},"Chuleta guisada","The same method applied to bone-in pork chops, which need about twenty minutes less braising time.",[449,455,460,464,470,472,476,480,483,487,490,493,496,500,503],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1,"chicken","bone-in, skin-on chicken thighs and drumsticks","kg","For the marinade",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},5,"garlic","garlic, crushed to a paste","clove",{"qty":432,"ref":461,"name":462,"unit":463,"group":454},"oregano","dried oregano, crumbled","tsp",{"qty":465,"ref":466,"name":467,"note":468,"unit":469,"group":454},60,"orange","sour orange juice","or 2 parts orange to 1 part lime juice","ml",{"qty":450,"name":471,"unit":463,"group":454},"fine salt",{"qty":473,"ref":474,"name":475,"unit":463,"group":454},0.5,"black-pepper","freshly ground black pepper",{"qty":432,"name":477,"unit":478,"group":479},"oil, neutral","tbsp","For the braise",{"qty":450,"ref":481,"name":482,"unit":478,"group":479},"brown-sugar","sugar, for burning",{"qty":450,"ref":484,"name":485,"unit":486,"group":479},"onion","onion, sliced","piece",{"qty":450,"ref":488,"name":489,"unit":486,"group":479},"bell-pepper","ají cubanela or green bell pepper, in strips",{"qty":450,"ref":491,"name":492,"unit":478,"group":479},"tomato-paste","tomato paste",{"qty":494,"name":495,"unit":469,"group":479},250,"hot water",{"qty":431,"ref":497,"name":498,"unit":486,"group":499},"olives","green olives, halved","To finish",{"qty":450,"ref":501,"name":502,"unit":478,"group":499},"capers","capers, rinsed",{"qty":504,"ref":505,"name":506,"unit":478,"group":499},3,"cilantro","cilantro, chopped",[508,512,515,519,523,526,530],{"text":509,"title":510,"timerSeconds":511},"Rub {qty:chicken} of chicken with the garlic paste, crumbled oregano, sour orange juice, salt and black pepper. Cover and leave for at least 30 minutes at room temperature, or refrigerate overnight for a deeper result.","Marinate the chicken",1800,{"text":513,"title":514},"Lift the chicken out of the marinade and pat every piece dry with paper towel, keeping the marinade liquid for later. The surface should feel tacky rather than wet, or the caramel will seize instead of coating.","Dry the pieces",{"tip":516,"text":517,"title":518},"Stand ready with the tongs. From amber to acrid is roughly ten seconds at this heat.","Heat the oil and sugar together in a wide pot over medium heat. Leave it alone as the sugar melts, foams and darkens; the instant it reaches the colour of strong tea and smells nutty rather than sweet, lay in the chicken skin side down.","Burn the sugar",{"text":520,"title":521,"timerSeconds":522},"Let the chicken sit undisturbed for 4 minutes, then turn each piece. The skin should be a deep glossy brown and the caramel should have dissolved into a dark film on the bottom of the pot rather than sitting in lumps.","Colour the chicken",240,{"text":524,"title":525},"Scatter in the onion and pepper strips and cook for 3 minutes until they slump and release their moisture. Stir in the tomato paste, fry it for a minute until it darkens, then add the reserved marinade and the hot water.","Build the braise",{"text":527,"title":528,"timerSeconds":529},"Bring to a simmer, cover, and cook over low heat for 25 minutes, turning the pieces once. The meat should be pulling back from the drumstick bones and the sauce should already be a clear reddish-brown.","Simmer covered",1500,{"tip":531,"text":532,"title":533},"The olives and capers are already salty — always taste before adding more salt at this stage.","Add the olives and capers, uncover, and simmer for a final 8 to 10 minutes until the sauce coats the back of a spoon and leaves a clean trail when you drag a finger through it. Taste for salt, scatter the cilantro and serve over rice.","Reduce and finish","POH-yoh gee-SAH-doh",[536,540,544],{"note":537,"swap":538,"original":539},"Sour orange is sharper and more floral, but the blend is what most Dominican cooks abroad use permanently.","Two parts orange juice to one part lime juice","Sour orange (naranja agria)",{"note":541,"swap":542,"original":543},"Cubanela is thinner-walled and milder than bell pepper. Poblano adds a slight grassy heat that works well here.","Green bell pepper, or half a poblano","Ají cubanela",{"note":545,"swap":546,"original":547},"Any bone-in cut works. Boneless breast is the one to avoid — it dries out well before the sauce is ready.","Chicken drumsticks, or a whole chicken cut into eight","Bone-in chicken thighs","dominican-pollo-guisado","Pollo Guisado (Dominican Braised Chicken in Burnt Sugar)","Pollo Guisado","Pollo guisado","dominican-republic",4,20,45,30,"easy",[559],"main",[561,562],"dairy-free","gluten-free",[451,497,501,461,488],[565,568,570,572],{"alt":566,"src":567},"Dominican braised chicken thighs in a dark glossy sauce with pepper strips and green olives","\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero.jpg",{"alt":566,"src":569},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-16x9.jpg",{"alt":566,"src":571},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-4x3.jpg",{"alt":566,"src":573},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-1x1.jpg",[575,576,577,578,579,580],"pollo guisado","dominican chicken","braised chicken","burnt sugar","caribbean stew","sofrito","2026-08-20","dishroute-kitchen","Bone-in chicken dropped into dark caramel, then braised with oregano, peppers, olives and capers into a glossy brown sauce built specifically for spooning over rice.",{"en":585},"\u002Frecipe\u002Fdominican-pollo-guisado",{"items":587,"total":716,"page":450,"limit":859,"hasMore":860},[588,618,653,684,712,740,764,790,800,832],{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"countrySlug":552,"baseServings":553,"prepMinutes":554,"cookMinutes":593,"restMinutes":465,"difficulty":594,"course":595,"diet":597,"mainIngredients":598,"images":601,"keywords":611,"publishedAt":581,"updatedAt":581,"authorSlug":582},"dominican-chicharron-de-pollo","Chicharrón de Pollo (Dominican Crisp Fried Chicken Bites)","Chicharrón de Pollo","Chicharrón de pollo",25,"medium",[559,596],"street-food",[561],[451,599,600,457,461],"flour","lime",[602,605,607,609],{"alt":603,"src":604},"A bowl of small crisp fried Dominican chicken pieces with lime wedges and fried plantain alongside","\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-1x1.jpg",[612,613,614,615,616,617],"chicharron de pollo","dominican fried chicken","picapollo","sour orange","double fried","caribbean",{"slug":619,"title":620,"shortTitle":621,"nativeName":622,"countrySlug":552,"baseServings":623,"prepMinutes":554,"cookMinutes":465,"restMinutes":624,"difficulty":594,"course":625,"diet":628,"mainIngredients":630,"images":636,"keywords":646,"publishedAt":581,"updatedAt":581,"authorSlug":582},"dominican-habichuelas-con-dulce","Habichuelas con Dulce (Dominican Sweet Cream of Red Beans)","Habichuelas con Dulce","Habichuelas con dulce",8,180,[626,627],"dessert","drink",[629],"vegetarian",[631,632,633,634,635],"coconut-milk","sweet-potato","condensed-milk","raisins","cinnamon",[637,640,642,644],{"alt":638,"src":639},"A cup of chilled Dominican sweet bean cream with raisins, sweet potato cubes and milk cookies on top","\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero.jpg",{"alt":638,"src":641},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-16x9.jpg",{"alt":638,"src":643},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-4x3.jpg",{"alt":638,"src":645},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-1x1.jpg",[647,648,649,650,651,652],"habichuelas con dulce","sweet beans","dominican dessert","semana santa","coconut milk","easter",{"slug":654,"title":655,"shortTitle":656,"nativeName":657,"countrySlug":552,"baseServings":658,"prepMinutes":659,"cookMinutes":660,"difficulty":557,"course":661,"diet":663,"mainIngredients":665,"images":668,"keywords":678,"publishedAt":581,"updatedAt":581,"authorSlug":582},"dominican-habichuelas-guisadas","Habichuelas Guisadas (Dominican Stewed Red Beans)","Habichuelas Guisadas","Habichuelas guisadas",6,15,40,[662],"side",[629,664,561,562],"vegan",[666,491,457,488,667],"pumpkin","culantro",[669,672,674,676],{"alt":670,"src":671},"A pot of Dominican stewed red beans in thick orange broth with pieces of squash and chopped cilantro","\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-1x1.jpg",[679,680,681,580,682,683],"habichuelas guisadas","dominican beans","stewed red beans","vegan caribbean","rice and beans",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"countrySlug":552,"region":689,"baseServings":553,"prepMinutes":556,"cookMinutes":690,"difficulty":594,"course":691,"diet":692,"mainIngredients":693,"images":696,"keywords":706,"publishedAt":581,"updatedAt":581,"authorSlug":582},"dominican-la-bandera","La Bandera Dominicana (The Dominican Flag Lunch Plate)","La Bandera Dominicana","La bandera dominicana","Santo Domingo",105,[559],[561,562],[694,695,491,666,497],"beef-chuck","rice",[697,700,702,704],{"alt":698,"src":699},"A Dominican lunch plate of white rice, stewed red beans, braised beef in brown sauce and cabbage salad","\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-4x3.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-1x1.jpg",[707,708,683,709,710,711],"la bandera","dominican lunch","carne guisada","caribbean plate","habichuelas",{"slug":713,"title":714,"shortTitle":715,"nativeName":715,"countrySlug":552,"baseServings":553,"prepMinutes":716,"cookMinutes":593,"difficulty":557,"course":717,"diet":719,"mainIngredients":720,"images":724,"keywords":734,"publishedAt":581,"updatedAt":581,"authorSlug":582},"dominican-mangu","Mangú (Dominican Mashed Green Plantains)","Mangú",10,[718,662],"breakfast",[629,664,561,562],[721,484,722,723],"plantain","olive-oil","vinegar",[725,728,730,732],{"alt":726,"src":727},"A bowl of smooth pale green-plantain mash topped with thin vinegared red onion rings","\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero.jpg",{"alt":726,"src":729},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-4x3.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-1x1.jpg",[735,736,737,738,739,682],"mangu","dominican breakfast","green plantain","tres golpes","pickled onion",{"slug":741,"title":742,"shortTitle":743,"nativeName":743,"countrySlug":552,"baseServings":553,"prepMinutes":554,"cookMinutes":593,"difficulty":594,"course":744,"diet":745,"mainIngredients":746,"images":748,"keywords":758,"publishedAt":581,"updatedAt":581,"authorSlug":582},"dominican-mofongo","Mofongo (Pounded Plantain with Garlic and Crackling)","Mofongo",[559,662],[561,562],[721,457,747,722],"pork-belly",[749,752,754,756],{"alt":750,"src":751},"A dome of pounded green plantain flecked with garlic and pork crackling, with a cup of broth beside it","\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero.jpg",{"alt":750,"src":753},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-16x9.jpg",{"alt":750,"src":755},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-4x3.jpg",{"alt":750,"src":757},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-1x1.jpg",[759,721,760,761,762,617,763],"mofongo","pilon","chicharron","dominican","fufu",{"slug":765,"title":766,"shortTitle":767,"nativeName":768,"countrySlug":552,"baseServings":553,"prepMinutes":716,"cookMinutes":9,"restMinutes":556,"difficulty":557,"course":769,"diet":770,"mainIngredients":771,"images":773,"keywords":783,"publishedAt":581,"updatedAt":581,"authorSlug":582},"dominican-morir-sonando","Morir Soñando (Dominican Orange and Milk Cooler)","Morir Soñando","Morir soñando",[627],[629,562],[466,772],"milk",[774,777,779,781],{"alt":775,"src":776},"A tall glass of pale orange Dominican milk and orange juice cooler with foam and ice cubes","\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero.jpg",{"alt":775,"src":778},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-16x9.jpg",{"alt":775,"src":780},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-4x3.jpg",{"alt":775,"src":782},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-1x1.jpg",[784,785,786,787,788,789],"morir sonando","dominican drink","orange juice","evaporated milk","caribbean cooler","no curdle",{"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"baseServings":553,"prepMinutes":554,"cookMinutes":555,"restMinutes":556,"difficulty":557,"course":791,"diet":792,"mainIngredients":793,"images":794,"keywords":799,"publishedAt":581,"updatedAt":581,"authorSlug":582},[559],[561,562],[451,497,501,461,488],[795,796,797,798],{"alt":566,"src":567},{"alt":566,"src":569},{"alt":566,"src":571},{"alt":566,"src":573},[575,576,577,578,579,580],{"slug":801,"title":802,"shortTitle":803,"nativeName":804,"countrySlug":552,"region":805,"baseServings":623,"prepMinutes":555,"cookMinutes":806,"difficulty":807,"course":808,"diet":810,"mainIngredients":811,"images":815,"keywords":825,"publishedAt":581,"updatedAt":581,"authorSlug":582},"dominican-sancocho","Sancocho de Siete Carnes (Dominican Seven-Meat Root Stew)","Sancocho de Siete Carnes","Sancocho de siete carnes","El 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