La Bandera Dominicana (Dominican Flag)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Clean the chicken pieces by rinsing them with water and lime juice, then pat dry.

   Ca. 5 min.

   Kokkens note: The lime juice helps to tenderize the chicken and remove any unwanted odors.

2. 2

   In a bowl, season the chicken with salt, black pepper, minced garlic, and dried oregano. Mix well and set aside to marinate for at least 15 minutes.

   Ca. 15 min.

   Kokkens note: For deeper flavor, marinate the chicken for longer, even overnight in the refrigerator.

3. 3

   Heat olive oil in a large pot or Dutch oven over medium-high heat.

   Ca. 1 min.

4. 4

   Add sugar to the hot oil and cook until it caramelizes to a deep amber color, stirring frequently.

   Ca. 2 min.

   Kokkens note: This step gives the chicken its characteristic rich color and a subtle sweetness.

5. 5

   Carefully add the marinated chicken to the pot and sear on all sides until lightly browned.

   Ca. 5 min.

   Kokkens note: Do not overcrowd the pot; cook in batches if necessary.

6. 6

   Stir in the chopped red onion, green bell pepper, and tomato paste. Cook for 3-5 minutes until the vegetables soften and the tomato paste darkens slightly.

   Ca. 4 min.

7. 7

   Pour in the water, bring to a boil, then reduce the heat to low.

   Ca. 3 min.

8. 8

   Cover the pot and simmer for 25-30 minutes, or until the chicken is tender and cooked through.

   Ca. 25 min.

   Kokkens note: Stir occasionally to prevent sticking.

9. 9

   Stir in the fresh chopped cilantro and adjust seasoning if needed. Set the chicken aside.

   Ca. 1 min.

10. 10

    For the beans, heat olive oil in a separate medium saucepan over medium heat.

    Ca. 1 min.

11. 11

    Add the finely chopped red onion and green bell pepper. Sauté until softened, about 3-4 minutes.

    Ca. 3 min.

12. 12

    Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.

    Ca. 1 min.

13. 13

    Add the drained and rinsed red kidney beans and water. Bring to a simmer.

    Ca. 3 min.

14. 14

    Partially mash some of the beans against the side of the pot with a spoon to thicken the sauce. Simmer for 10-15 minutes until the sauce has thickened to your desired consistency.

    Ca. 10 min.

    Kokkens note: This step creates a creamy texture for the beans.

15. 15

    Stir in the fresh chopped cilantro and season with salt and pepper to taste. Set aside.

    Ca. 1 min.

16. 16

    For the rice, combine long grain rice, water, and salt in a medium pot.

    Ca. 1 min.

17. 17

    Bring to a boil, then reduce heat to low, cover tightly, and cook for 18-20 minutes, or until all the water is absorbed.

    Ca. 18 min.

    Kokkens note: Do not lift the lid during cooking to ensure even steaming.

18. 18

    Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

    Ca. 5 min.

19. 19

    Serve the stewed chicken, red beans, and white rice side-by-side on plates to create 'La Bandera'.

    Ca. 1 min.

    Kokkens note: Traditionally served with a side of sliced avocado or a simple green salad.