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La Bandera Dominicana

By Groceree

Also known as La Bandera · Dominican Rice, Beans and Stewed Chicken

The Dominican lunch plate: white rice with its crisp bottom layer, red beans stewed with squash and sofrito, and pollo guisado braised in its own juices. Named after the flag.

Last updated

A plate of white rice, stewed red beans and braised chicken
Servings
6 servings
Prep
30 min
Cook
1 h 30 min
Total
2 h

Ingredients

Pollo guisado

  • chicken thighs and drumsticks1.2 kg
  • limes1
  • garlic cloves4
  • dried oregano1 tsp
  • brown sugar1 tbsp
  • vegetable oil3 tbsp
  • onions1
  • red peppers1
  • tomato paste2 tbsp
  • green olives50 g
  • coriander1 handful
  • salt1 tsp
  • water100 ml

Habichuelas guisadas

  • tinned red kidney beans800 g
  • butternut squash200 g
  • onions1
  • green peppers1
  • garlic cloves2
  • tomato paste1 tbsp
  • olive oil2 tbsp
  • salt1 tsp
  • water400 ml

Rice

  • long-grain rice450 g
  • vegetable oil2 tbsp
  • salt2 tsp
  • water750 ml

Instructions

Pollo guisado

  1. 01

    Skin the and crush the . Season the with the juice of the , the , the and the , and leave in the fridge for 30 minutes.

  2. 02

    Heat the with the in a heavy casserole until it caramelises to dark amber, then lift the from the marinade, add it carefully, standing back as the caramel spits, and turn to coat — this gives the deep colour.

  3. 03

    Slice the and and add them with the , the and the . Cover and braise for 40 minutes, stirring now and then, until the is tender and cooked through, with no pink at the bone and clear juices, and the sauce is thick. Chop the and stir it in.

Beans

  1. 04

    Finely chop the and , crush the , peel and cube the , and drain and rinse the . Fry the , and in the for 5 minutes, then add the , the , the drained and the .

  2. 05

    Simmer for 25 minutes until the dissolves and thickens the sauce. Mash a few to help, and season with the .

Rice

  1. 06

    Bring the to the boil with the and , add the , and cook uncovered until the is absorbed.

  2. 07

    Stir once, cover tightly and cook on the lowest heat for 20 minutes. Leave it longer to form the crisp concón at the bottom.

  3. 08

    Serve the , and side by side.

Notes

  • Caramelising the sugar before adding the chicken is the Dominican way of browning — do not skip it.
  • The squash melts into the beans and makes them creamy. It is the secret of good habichuelas.
  • The crisp rice from the bottom of the pot, concón, is the best part, and fought over.
  • At home the plate usually comes with a simple green salad and fried plantain.

Nutrition per serving

Calories
720 kcal
Protein
40 g
Carbs
84 g
Fat
24 g

Estimated from the ingredients.

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