Pollo Guisado is one of Dominican's favorite dishes and a regular feature on the lunch table. Because it is easy to prepare - and delicious - it is more commonly consumed...

I was wondering the same thing. I am not sure if it is tomato paste or sauce.

Either would do, but tomato paste is more commonly-used in the Dominican Republic. I'll change the recipe to make it the same in the two places.

This is a great recipe. I made it for my husband and he mentioned that it tastes better that his mothers!!! hurray!!!

I ran into a little problem when making this dish. I followed everything step-by-step... the chicken came out great, but no sauce, which is imperative for this dish. Any suggestions? Thank you.

i usually make my pollo guisao this way but without the celery and tomates and i season the chicken with adobo and i add a half a can of beer in the simmering stage!!! this is just a tip but it is soooooo good!!!

I marinate the chicken with cilantro, onion, garlic, adobo, and lime juice. I also add a packet of sazon for more flavor.

Not sure if it was me or not, but although the end product was good, I was a little skeptical at first.
The chicken was bland to begin with. Next time I think I'll just season with more salt than it calls for from the beginning and brown. Trying to infuse salt into a meat that has already been browned is almost impossible.
2 lemons for this amount of meat is a LOT! I used more than 2 lbs of chicken thighs and only one lemon and the lemon flavor was still overwhelming. After a few adjustments and the addition of more liquid made this an okay dish, but I wouldn't give 5-stars. Thanks for the recipe - I'll make again but with a few changes.