Pechuga al Caldero (Dominican Chicken and Peppers)
Try this quick and easy recipe for pechuga al caldero. Tender chicken breast cooked with peppers, achiote oil, and sofrito.
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!
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