La Bandera Dominicana: A Traditional Feast

"La Bandera Dominicana," or "The Dominican Flag," is a cherished culinary tradition in Dominican households. It represents the vibrant and diverse flavors of the Dominican Republic with its iconic trio: stewed chicken (pollo guisado), white rice (arroz blanco), and stewed red beans (habichuelas guisadas), often complemented by a fresh salad and creamy avocado. This meal is sure to transport you to the sun-kissed Caribbean shores with its rich aroma and hearty appeal.

Ingredients

For the Rice:
🍚 2 cups of rice, Carolina
💧 3 cups of water
🧂 ½ teaspoon of salt
🫒 1 tablespoon of oil

For the Stewed Chicken (Pollo Guisado):
🍗 2 pounds chicken drumsticks, Perdue
🌿 2 tablespoons dried oregano
🧄 1 tablespoon garlic paste, made with fresh garlic salt pepper
🧅 ½ tablespoon crushed onion and bell pepper, for marinade
🍷 Dash of wine, optional
🫒 2 tablespoons of oil
🥄 1 tablespoon brown sugar
🍗 2 units chicken bouillon powder, Sopita
🍅 1 tablespoon tomato paste, Hunt's
🧅🫑 ½ of an onion and ½ of a bell pepper, crushed, for cooking
🌶️ Paprika, 1-2 teaspoons
🌿 A bunch of cilantro
💧 2-3 cups water

For the Stewed Red Beans (Habichuelas Guisadas):
🫘 1 can of kidney beans, Goya
🧄 ½ tablespoon garlic paste
🧅 ½ onion, diced
🫑 ½ bell pepper, diced
🍅 1 tablespoon tomato paste, Hunt's
🌿 A pinch of dried oregano
🍗 1 unit chicken bouillon powder, Sopita
💧 1-2 cups water
🌿 A bunch of cilantro

For the Salad (Optional):
🥬 ½ head of iceberg lettuce
🍅 1 tomato, diced
🧅 ½ onion, diced
🥕 1 carrot, shredded
🥒 4-5 green olives
🐟 1 can of tuna, Bumble Bee

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Instructions

1- Marinating the Chicken:

• Place cleaned chicken drumsticks in a stainless steel mixing bowl.
• Add dried oregano, garlic paste, crushed onion and bell pepper, and an optional dash of wine.
• Mix thoroughly to coat the chicken evenly.

2- Cooking the Rice:

• Rinse the rice thoroughly.
• Heat oil in an aluminum cooking pot on an induction cooktop.
• Add rice and stir for about 2 minutes.
• Add salt and water. Stir gently and let the water evaporate until small craters form.
• Cover and reduce heat to medium-low. Steam until cooked.

3- Cooking the Chicken:

• Heat oil in a stainless steel pressure cooker on an induction cooktop.
• Caramelize sugar until deep brown, then quickly add the marinated chicken.
• Stir to coat the chicken with caramel, preventing sugar burning.
• Add remaining marinade, paprika, water, remaining crushed vegetables, and cilantro.
• Once boiling, secure the pressure cooker lid and cook until tender. If using a regular pot, allow it to simmer for about 1 hour.

4- Cooking the Beans:

• In a saucepan, heat oil and sauté garlic paste.
• Add diced onion and bell pepper. Sauté until soft.
• Stir in tomato paste, oregano, and chicken bouillon powder. Cook for a minute.
• Add kidney beans with their liquid and sauté briefly.
• Add water to achieve desired consistency, then cilantro.
• Boil, then simmer for about 10 minutes. Optionally mash some beans to thicken.

5- Preparing the Salad (Optional):

• Wash and chop lettuce, dice tomato, and onion, shred carrot.
• Combine with olives and drained tuna in a bowl.

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Prep Time: 15-20 minutes
Cook Time: Rice: 20 minutes; Chicken: 45 minutes; Beans: 15 minutes
Total Time: Approximately 1.5 hours
Servings: 4
Calories: Not specified
Proteins, Fats, and Carbohydrates per serving: Not specified due to lack of precise measurements
Equipment:

• Aluminum cooking pot, Traditional
• Stainless steel pressure cooker
• Stainless steel saucepan
• Induction cooktop
• Kitchen knife, silver blade black handle
• White cutting board

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Cooking Tips

• Use gloves when handling marinated chicken to ensure thorough coating and cleanliness.
• Do not over-caramelize the sugar to avoid bitterness.
• Mashing some beans can enhance the thickness and creaminess.

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#dominicanfood #comfortfood #caribbean #cookingwithlove #latinfood

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#lacocinadejuana

La Bandera Dominicana