Pollo Guisado, also known as Dominican chicken, is one of the most popular dishes in Dominican cuisine. It is tender, flavourful and easy to cook.

Ingredients:
– 1 whole chicken
– 2 limes
– 1 small red onion
– 1/2 cup celery
– 1/2 tsp garlic
– 2 tbsp oil
– 1 tsp sugar
– 2 cups water
– 4 plum tomatoes
– 2 green bell peppers
– 1/4 cup seedless olives
– 1 cup tomato sauce
– Oregano
– Cilantro
– Salt and pepper, to taste

Cooking Instructions:
1. Cut the chicken into small pieces.
2. Brush the chicken with lime juice.
3. Mix oregano, onion, celery, salt and garlic.
4. Marinate the chicken for 30 minutes.
5. Meanwhile heat the oil and add sugar. Cook until it browns.
6. Add the chicken and sauté until the meat is light brown.
7. Add 2 tbsp of water. Simmer covered over medium heat for 15 minutes, stirring and adding water as it becomes necessary.
8. Add an onion, celery, tomatoes, peppers, olives, and garlic.
9. Cover and simmer until the vegetables are cooked through, adding water and stirring occasionally.
10. Add the tomato sauce and half a cup of water.
11. Simmer over low heat to make a light sauce.
12. Add fresh cilantro.
13. Season with salt and pepper.

Cuban Mojo Marinated Pork, or Lechon Asado, is a traditional Cuban roasted pork that is packed with lots of flavour.

Ingredients:
– 2-3kg boneless pork shoulder
– 3/4 cup extra virgin olive oil
– 1 tbsp orange zest
– 3/4 cup fresh orange juice
– 1/2 cup fresh lime juice
– 1 cup cilantro
– 1/4 cup mint leaves
– 8 garlic cloves
– 2 tsp dried oregano
– 2 tsp ground cumin
– Kosher salt and pepper, to taste

Cooking Instructions:
1. Add the orange juice, cilantro leaves, mint leaves and smashed garlic cloves to a food processor to finely chop.
2. Add the rest of the oil, zest, lime juice, oregano, and cumin. Mix well.
3. Pour the mixture over the pork shoulder and put it in the fridge overnight.
4. Preheat the oven to 210C.
5. Place the pork on the rack and discard the marinade.
6. Salt and pepper the pork well.
7. Roast the pork for 30 minutes.
8. Turn the oven down to 190C and roast the shoulder for another an hour and a half.
9. Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
10. Carve against the grain and serve.

Caribbean beef patties have a thin, flaky and buttery yellow crust and are made with a seasoned beef filling.

Ingredients:
– 1 small onion
– 2 garlic cloves
– 250g ground beef
– 1 potato
– 2 tsp turmeric
– 2 tbsp tomato purée
– 2 thyme sprigs
– 2 tbsp hot pepper sauce
– 500g shortcrust pastry
– 1 egg
– Oil
– green salad, to serve

Cooking Instructions:
1. Cook the finely chopped onion for 5 minutes.
2. Add the garlic and beef, cook until the meat is browned.
3. Add the cubed potato, half the turmeric, tomato purée, thyme, and 200ml water. Cover and simmer for 15 mins, then remove the lid and cook for 5 mins more.
4. Add the hot pepper sauce and leave to cool.
5. Heat the oven to 220C. Roll out the pastry to the thickness of 2mm.
6. Cut out 6 x 15cm circles.
7. Divide the mince between the circles, piling it up on one side.
8. Mix the egg with the remaining turmeric.
9. Brush the edge of each circle, then fold over and use a fork to seal the edges.
10. Brush with a little more egg and bake for 20-25 minutes.
11. Serve with a green salad.