La Bandera Dominicana (Dominican Flag)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 1 min

4. 4

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 4 min

7. 7

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

   Ongeveer 3 min

8. 8

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

   Ongeveer 25 min

   Tip van de kok: Stir occasionally to prevent sticking.

9. 9

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

   Ongeveer 1 min

10. 10

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

    Ongeveer 1 min

11. 11

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

    Ongeveer 3 min

12. 12

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

    Ongeveer 1 min

13. 13

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

    Ongeveer 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.

    Ongeveer 10 min

    Tip van de kok: 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.

    Ongeveer 1 min

16. 16

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

    Ongeveer 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.

    Ongeveer 18 min

    Tip van de kok: 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.

    Ongeveer 5 min

19. 19

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

    Ongeveer 1 min

    Tip van de kok: Traditionally served with a side of sliced avocado or a simple green salad.