La Bandera DominicanaRice, Beans, and Braised Chicken

Name: La Bandera Dominicana (Rice, Beans, and Braised Chicken)
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Dominican Republic
Ingredients: 400 g White Rice (rinsed); 750 ml Water; 6 g Salt; 20 ml Vegetable Oil; 300 g Red Bean (soaked); 1400 ml Water; 150 g Onion (finely chopped); 15 g Garlic (minced); 40 g Tomato Paste; 3 g Dried Oregano; 2 pcs Bay Leaf (whole); 1 pcs Bouillon Cube (crumbled); 30 ml Vegetable Oil; 8 g Salt; 800 g Chicken Thigh (bone-in); 30 ml Lime Juice; 12 g Garlic (minced); 120 g Onion (finely chopped); 30 g Tomato Paste; 3 g Dried Oregano; 10 g Culantro (roughly chopped); 30 ml Vegetable Oil; 300 ml Water; 8 g Salt; 4 g Black Pepper; 200 g Romaine Lettuce (torn); 200 g Tomato (sliced); 200 g Cucumber (sliced); 30 ml Extra Virgin Olive Oil; 20 ml Distilled White Vinegar

A home-style meal of fluffy white rice, silky stewed beans, braised chicken, and a crisp salad. It is a balanced everyday plate with savory depth, gentle seasoning, and plenty of comforting sauce.

Prep

35m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

798kcal

Calories

46g

Protein

33g

Fat

78g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

400g
White Rice (rinsed)
750ml
Water
6g
Salt
20ml
Vegetable Oil

Beans

300g
Red Bean (soaked)
1.4l
Water
150g
Onion (finely chopped)
15g
Garlic (minced)
40g
Tomato Paste
3g
Dried Oregano
2pcs
Bay Leaf (whole)
1pcs
Bouillon Cube (crumbled)
30ml
Vegetable Oil
8g
Salt

Chicken

800g
Chicken Thigh (bone-in)
30ml
Lime Juice
12g
Garlic (minced)
120g
Onion (finely chopped)
30g
Tomato Paste
3g
Dried Oregano
10g
Culantro (roughly chopped)
30ml
Vegetable Oil
300ml
Water
8g
Salt
4g
Black Pepper

Salad

200g
Romaine Lettuce (torn)
200g
Tomato (sliced)
200g
Cucumber (sliced)
30ml
Extra Virgin Olive Oil
20ml
Distilled White Vinegar
4g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

11 steps

01
Heat the vegetable oil in a pot over medium heat. Add the white rice and stir briefly to coat the grains.
02
Pour in the water, add the salt, bring to a boil, then cover and cook over low heat until the white rice is tender. Let it rest, covered, before fluffing.
03
Simmer the soaked red beans in the water with the bay leaves until tender.
04
In a separate saucepan, heat the vegetable oil over medium heat. Cook the onion until soft, then add the garlic and cook briefly.
05
Stir in the tomato paste and dried oregano, then add the cooked red beans with enough bean cooking liquid to make a saucy stew.
06
Add the bouillon cube and salt, then simmer until the beans are creamy and lightly thickened.
07
Season the chicken thigh with the lime juice, garlic, dried oregano, salt, and black pepper.
08
Heat the vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, then add the seasoned chicken thigh and brown lightly and reaches 74°C (165°F).
09
Stir in the tomato paste, pour in the water, add the culantro, and simmer until the chicken thigh is tender and the sauce is rich and reaches 74°C (165°F).
10
Combine the romaine lettuce, tomato, and cucumber in a bowl. Dress with the extra virgin olive oil, distilled white vinegar, and salt.
11
Serve the white rice with the stewed red beans and braised chicken thigh, with the salad on the side.

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