Entree: Dominican Republic – National Cuisine – La Bandera (Traditional Dominican plate of white rice, stewed red beans, and braised chicken served with a simple cabbage salad)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 cups (370 g) long-grain white rice
- 4 cups (960 ml) water
- 1 tbsp (15 ml) vegetable oil for rice
- 2 cups (480 g) cooked red kidney beans (habichuelas guisadas), with their cooking broth reserved
- 1 tbsp (15 ml) vegetable oil for beans
- 1 small onion, finely chopped, about 1/2 cup (80 g)
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (60 ml) tomato sauce or crushed fresh tomato (or 1 tbsp/15 g tomato paste diluted)
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) ground cumin
- Salt and black pepper to taste
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil for browning chicken
- 1/2 cup (120 ml) chicken broth or reserved bean broth
- 1 small bell pepper, chopped, about 1/2 cup (75 g)
- 1 tbsp (15 ml) white vinegar (for salad)
- 2 cups (160 g) finely shredded cabbage
- 1 small tomato, diced, about 1/2 cup (75 g)
- 1/4 cup (30 g) thinly sliced red onion
- 1 tbsp (15 ml) olive oil (for salad)
- 1 lime, juiced (about 1 tbsp/15 ml) optional

Instructions

1. Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp (15 ml) vegetable oil over medium heat, add the drained rice and lightly toast 1–2 minutes. Add 4 cups (960 ml) water and 1/2 tsp salt, bring to a boil, reduce to low, cover and simmer 18–20 minutes until water is absorbed. Remove from heat and let rest 5 minutes, fluff with fork.
2. While rice cooks, season chicken thighs with salt, pepper, 1/2 tsp dried oregano and 1/4 tsp ground cumin. Heat 2 tbsp (30 ml) oil in a large skillet or Dutch oven over medium-high heat and brown chicken on both sides, about 6 minutes total.
3. Remove chicken briefly. In the same pot, add 1 small chopped onion, 1/2 cup chopped bell pepper, and 2 minced garlic cloves; sauté until soft, about 3–4 minutes. Stir in 1/4 cup (60 ml) tomato sauce (or diluted tomato paste), 1/2 tsp oregano, 1/4 tsp cumin, and a pinch of salt and pepper.
4. Return the chicken to the pot, add 1/2 cup (120 ml) chicken broth or reserved bean broth, reduce heat to low, cover and braise until cooked through and tender, about 25–30 minutes. Adjust seasoning.
5. For the beans, if not already stewed: heat 1 tbsp (15 ml) oil in a saucepan, sauté 1/4 cup (40 g) chopped onion and 1 minced garlic clove until fragrant, add 2 cups (480 g) cooked red beans with 1/2 cup (120 ml) of their cooking broth, 1/2 tsp oregano, salt and pepper and simmer 8–10 minutes to thicken and marry flavors.
6. Make the cabbage salad by tossing 2 cups (160 g) shredded cabbage, 1 small diced tomato (about 75 g), 1/4 cup (30 g) sliced red onion with 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) white vinegar, lime juice if using, and a pinch of salt and pepper. Let sit 10 minutes before serving.
7. To serve, plate a scoop of rice, a ladle of stewed red beans, and a braised chicken thigh. Add a portion of cabbage salad on the side. Garnish with chopped cilantro or slices of fried plantain if desired.