You always need to have a few quick and easy recipes in your back pocket, and you can consider pechuga al caldero your newest addition to that list of dependable and lovable dishes.
This Dominican version of chicken and peppers is very similar to classic pepper steak and pollo al caldero, but it’s made with soft, tender chicken breast. And you can skip the marinating time and have lunch/dinner ready in 30 minutes!
Achiote oil brings color and flavor
My homemade aceite de bija brings natural color and flavor to my chicken. It’s super easy to make and more affordable than powdered sazón, but if that’s all you have on hand then use about 1/2 tsp of powdered sazón.
Step-by-step instructions
- Cut the chicken breast into thin strips.
- In a bowl, combine all the ingredients and let it marinate for at least 30 minutes. (Marinate overnight for best results).
- In a caldero over medium heat, add olive oil and once it’s hot add only the chicken. Cook on both sides until most of the liquid is absorbed, or about 10 minutes.
- Add water and cook uncovered for 10 minutes. Add the bell peppers and onions to the pot and cook covered for 5 minutes.
- Remove from heat and serve warm. Buen provecho!
A caldero is a must for this recipe
Any kind of caldero, aluminum pot, or dutch oven will work great for this recipe. These kinds of pots give a specific kind of cook to your recipes, and you can totally make this recipe in any kind of pot but it just won’t be 100% the same.
Pechuga al Caldero (Dominican Chicken and Peppers)
Equipment
Ingredients
- 1 chicken breast cut into small strips
- 2 cloves garlic mashed
- 1 tbsp naranja agria ½ lime + ½ lemon juice
- 2 tbsp sofrito
- 1 tsp achiote oil or ½ tsp sazón
- ¼ tsp oregano
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ red bell pepper sliced
- ¼ green bell pepper sliced
- ¼ red onion sliced
- 1 tbsp olive oil for frying
- 1/2 cup water for stewing
Instructions
- In a bowl, combine all the ingredients and let it marinate for at least 30 minutes. (Marinate overnight for best results).
- In a caldero over medium heat, add olive oil and once it's hot add only the chicken. Cook on both sides until most of the liquid is absorbed, or about 10 minutes.
- Add water and cook uncovered for 10 minutes. Add the bell peppers and onions to the pot and cook covered for 5 minutes.
- Remove from heat and serve warm. Buen provecho!
