Back to ingredients
The Hidden Table · 2026-09-09
Guinea hen
Guinea hen is poultry with relatively lean meat and a fuller flavor than ordinary chicken. Its legs benefit from moist cooking or a protected roast.
Caribbean uses
A guisado with onion, garlic and oregano is a suitable Dominican-style preparation. Rice or mashed roots can absorb the cooking juices.
Preparation and storage
Keep raw poultry separate from ready-to-eat food; do not rinse it. Cook to at least 74°C / 165°F in the thickest part, avoiding bone when measuring.
Recipe
Guinea hen: slow covered braise
4 small portions
Ingredients
- 800 g Guinea hen — bone-in legs or thighs
- 150 g chopped onion
- 200 g chopped tomato
- 600 ml unsalted stock, plus more as needed
- 15 ml olive oil
- 2 g dried oregano
- 3 g fine salt
Method
- Heat oil in a heavy pot and brown the meat in batches. Transfer to a plate reserved for food that will be cooked further.
- Soften onion in the pot for 5 minutes. Add tomato, oregano, stock and salt; return the meat and bring to a gentle simmer.
- Cover and simmer gently 45–75 minutes, adding liquid as needed, until tender and at least 74°C / 165°F in the thickest part away from bone.
- Remove excess surface fat and serve hot. Refrigerate leftovers promptly in shallow containers.
At the table
Its deeper flavor gives a familiar poultry course a distinct character.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.