We made this dish, and it was delicious: https://www.sandravalvassori.com/dominican-pollo-guisado-braised-chicken/. We made the recipe in our Ultimate pan. We closely followed the instructions, but had minor modifications.
First, we used 4 chicken quarters. We skinned the quarters and cut them into three pieces each (drumstick plus the thigh cut into two parts), for a total of 12 pieces.
Second, for the two plum (aka Roma) tomatoes, we cut them in 16 pieces each (rather than quarters, which we thought might be too large). The recipe was confusing b/c the blogger initially referred to cutting the tomatoes into “quarters,” but later described them as “chopped.”
Third, we included 1 tsp Better Than Bouillon chicken in 1/4 cup hot water and 1 Tbsp tomato paste. As a result, we reduced the amount of olive brine to 2 tsp (from a few tablespoons) to avoid a too-salty dish.
We served the braised chicken with jasmine rice and fried sweet plantains (maduros), recipe here: https://piglettedc.wordpress.com/2025/10/04/fried-sweet-plantains-maduros/. (Oct. 2025)
Cooking Adventures 