This Chicken and Pasta recipe is the one I grew up eating — tender bone-in chicken thighs braised with aromatic Latin seasonings, then served over rice or pasta in a rich, flavorful broth. It's the ultimate comfort food with Dominican soul. Find the full recipe below.
Did You Know?
Braised chicken dishes are a cornerstone of Dominican and Latin American home cooking. Known as pollo guisado, this style of slow-braised chicken in a seasoned tomato broth is considered one of the essential dishes every Dominican cook masters. The combination of Sazón, adobo, and sofrito creates what's known as the 'holy trinity' of Dominican flavor.
The technique of braising tough cuts of chicken in liquid over low heat transforms them into meltingly tender pieces that practically fall off the bone. The broth becomes a richly seasoned sauce that's as important as the chicken itself — Dominican cooks say the sauce is the soul of the dish.
Pro Tips
- Use bone-in chicken thighs — they stay juicier and more flavorful than breast meat during the long braising process.
- Brown the chicken first — searing develops a deep golden crust and adds layers of flavor to the broth.
- Toast the tomato paste — cooking it in the pot for a minute before adding liquid concentrates its sweetness and removes the raw taste.
- Low and slow — let the chicken simmer gently, not boil vigorously, for the most tender result.
- Season in layers — add some seasoning to the chicken before browning and more to the broth for depth at every level.
Frequently Asked Questions
What is Sazón seasoning?
Sazón is a Latin seasoning blend typically containing coriander, cumin, achiote (annatto), garlic, and salt. Goya brand is the most widely available.
Can I use boneless chicken?
You can, but bone-in pieces add more flavor to the broth and stay juicier. Reduce the cooking time for boneless.
What pasta works best with this?
Short pasta like penne, rigatoni, or shells catch the sauce well. Spaghetti or egg noodles also work great.
Can I serve this over rice instead?
Absolutely — white rice is the most traditional pairing for Dominican-style braised chicken.
How do I store leftovers?
Store the chicken and broth together in an airtight container for up to 4 days. Reheat gently on the stove.
Can I make this in a slow cooker?
Yes — brown the chicken first, then transfer everything to a slow cooker on low for 6-8 hours.
What gives the broth its color?
The Sazón packet contains achiote (annatto), which gives the broth its signature golden-orange hue.
Can I add potatoes?
Yes! Cubed potatoes added during the last 20 minutes of cooking are a traditional and delicious addition.
This recipe uses a combination of seasonings like oregano, coriander, Adobo, paprika, Sazon, and a caramelization technique that enhances the depth of flavor.
Watch the Full Video
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Full Recipe
The Chicken and Pasta Recipe I Grew Up Eating
Ingredients
Method
- 2 potatoes, peeled and cut into bite-size pieces
- Salt and black pepper, to taste
What to Serve With Chicken and Pasta
White rice is the most traditional pairing — spoon the chicken and broth over a mound of fluffy rice for the complete Dominican experience.
Tostones or fried sweet plantains on the side add that classic Caribbean starch element that makes this a complete comfort meal.
A simple avocado salad with red onion and lime juice provides a cool, creamy contrast to the warm, seasoned chicken broth.
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