Main CourseDinnerLunch

La Bandera Dominicana (Dominican Flag)

Name: La Bandera Dominicana (Dominican Flag)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: caribbean, dominican
Ingredients: 600 g chicken thigh boneless, skinless, cut into 2-inch pieces; 1 pcs lime juiced; 0.5 tsp salt; 0.25 tsp black pepper; 2 clove garlic minced; 0.5 tsp oregano dried; 2 tbsp olive oil; 1 tsp sugar; 0.5 pcs red onion chopped; 0.5 pcs bell pepper green, chopped; 2 tbsp tomato paste; 1.5 cup water; 2 tbsp cilantro fresh, chopped; 1 can red kidney bean 15oz, drained and rinsed; 1 tbsp olive oil; 0.25 pcs red onion finely chopped; 0.25 pcs bell pepper green, finely chopped; 1 clove garlic minced; 1 tbsp tomato paste; 1 cup water; 1 tbsp cilantro fresh, chopped; 1.5 cup long grain rice; 2.5 cup water; 0.5 tsp salt

La Bandera Dominicana, meaning 'The Dominican Flag', is a classic, hearty meal featuring stewed chicken or beef, white rice, and stewed red beans. It's a staple in Dominican homes, offering a comforting and flavorful balance of textures and tastes.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 858 kcal

Gluten-free

Mise en place

Ingredients

chicken

600 gchicken thigh, boneless, skinless, cut into 2-inch pieces
1 pcslime, juiced
0.5 tspsalt
0.25 tspblack pepper
2 clovegarlic, minced
0.5 tsporegano, dried
2 tbspolive oil
1 tspsugar
0.5 pcsred onion, chopped
0.5 pcsbell pepper, green, chopped
2 tbsptomato paste
1.5 cupwater
2 tbspcilantro, fresh, chopped

beans

1 canred kidney bean, 15oz, drained and rinsed
1 tbspolive oil
0.25 pcsred onion, finely chopped
0.25 pcsbell pepper, green, finely chopped
1 clovegarlic, minced
1 tbsptomato paste
1 cupwater
1 tbspcilantro, fresh, chopped

rice

1.5 cuplong grain rice
2.5 cupwater
0.5 tspsalt

Equipment

serving plates · bowl · large pot · dutch oven · medium saucepan

The method

Step by step

1
Clean the chicken pieces by rinsing them with water and lime juice, then pat dry.
About 5 min
Cook’s note: The lime juice helps to tenderize the chicken and remove any unwanted odors.
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.
About 15 min
Cook’s note: For deeper flavor, marinate the chicken for longer, even overnight in the refrigerator.
3
Heat olive oil in a large pot or Dutch oven over medium-high heat.
About 1 min
4
Add sugar to the hot oil and cook until it caramelizes to a deep amber color, stirring frequently.
About 2 min
Cook’s note: This step gives the chicken its characteristic rich color and a subtle sweetness.
5
Carefully add the marinated chicken to the pot and sear on all sides until lightly browned.
About 5 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
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.
About 4 min
7
Pour in the water, bring to a boil, then reduce the heat to low.
About 3 min
8
Cover the pot and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
About 25 min
Cook’s note: Stir occasionally to prevent sticking.
9
Stir in the fresh chopped cilantro and adjust seasoning if needed. Set the chicken aside.
About 1 min
10
For the beans, heat olive oil in a separate medium saucepan over medium heat.
About 1 min
11
Add the finely chopped red onion and green bell pepper. Sauté until softened, about 3-4 minutes.
About 3 min
12
Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
About 1 min
13
Add the drained and rinsed red kidney beans and water. Bring to a simmer.
About 3 min
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.
About 10 min
Cook’s note: This step creates a creamy texture for the beans.
15
Stir in the fresh chopped cilantro and season with salt and pepper to taste. Set aside.
About 1 min
16
For the rice, combine long grain rice, water, and salt in a medium pot.
About 1 min
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.
About 18 min
Cook’s note: Do not lift the lid during cooking to ensure even steaming.
18
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
About 5 min
19
Serve the stewed chicken, red beans, and white rice side-by-side on plates to create 'La Bandera'.
About 1 min
Cook’s note: Traditionally served with a side of sliced avocado or a simple green salad.

Per serving

Nutrition

75%Score

Calories: 858.4kcal
Protein: 55.7g
Carbs: 95.5g
Fat: 27.8g
Fibre: 9.8g
Sugar: 8.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chicken, beans, and rice separately in airtight containers in the refrigerator.

Reheating

Reheat chicken and beans gently on the stovetop or in the microwave until warmed through. Reheat rice in the microwave or by adding a splash of water and gently heating on the stovetop.