La Bandera Dominicana (Dominican Flag)
La Bandera Dominicana, meaning 'The Dominican Flag', is a classic, hearty meal featuring stewed chicken or beef, white rice, and stewed red beans. It's a staple in Dominican homes, offering a comforting and flavorful balance of textures and tastes.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 858 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
chicken
- 600 gchicken thigh, boneless, skinless, cut into 2-inch (5.1 cm) pieces
- 1 pcslime, juiced
- 0.5 tspsalt
- 0.25 tspblack pepper
- 2 clovegarlic, minced
- 0.5 tsporegano, dried
- 2 tbspolive oil
- 1 tspsugar
- 0.5 pcsred onion, chopped
- 0.5 pcsbell pepper, green, chopped
- 2 tbsptomato paste
- 1.5 cupwater
- 2 tbspcilantro, fresh, chopped
beans
- 1 canred kidney bean, 15oz, drained and rinsed
- 1 tbspolive oil
- 0.25 pcsred onion, finely chopped
- 0.25 pcsbell pepper, green, finely chopped
- 1 clovegarlic, minced
- 1 tbsptomato paste
- 1 cupwater
- 1 tbspcilantro, fresh, chopped
rice
- 1.5 cuplong grain rice
- 2.5 cupwater
- 0.5 tspsalt
Equipment
serving plates · bowl · large pot · dutch oven · medium saucepan
The method
Step by step
- 1
Clean the chicken pieces by rinsing them with water and lime juice, then pat dry.
About 5 min
Cook’s note: The lime juice helps to tenderize the chicken and remove any unwanted odors.
- 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.
About 15 min
Cook’s note: For deeper flavor, marinate the chicken for longer, even overnight in the refrigerator.
- 3
Heat olive oil in a large pot or Dutch oven over medium-high heat.
About 1 min
- 4
Add sugar to the hot oil and cook until it caramelizes to a deep amber color, stirring frequently.
About 2 min
Cook’s note: This step gives the chicken its characteristic rich color and a subtle sweetness.
- 5
Carefully add the marinated chicken to the pot and sear on all sides until lightly browned.
About 5 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
- 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.
About 4 min
- 7
Pour in the water, bring to a boil, then reduce the heat to low.
About 3 min
- 8
Cover the pot and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
About 25 min
Cook’s note: Stir occasionally to prevent sticking.
- 9
Stir in the fresh chopped cilantro and adjust seasoning if needed. Set the chicken aside.
About 1 min
- 10
For the beans, heat olive oil in a separate medium saucepan over medium heat.
About 1 min
- 11
Add the finely chopped red onion and green bell pepper. Sauté until softened, about 3-4 minutes.
About 3 min
- 12
Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
About 1 min
- 13
Add the drained and rinsed red kidney beans and water. Bring to a simmer.
About 3 min
- 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.
About 10 min
Cook’s note: This step creates a creamy texture for the beans.
- 15
Stir in the fresh chopped cilantro and season with salt and pepper to taste. Set aside.
About 1 min
- 16
For the rice, combine long grain rice, water, and salt in a medium pot.
About 1 min
- 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.
About 18 min
Cook’s note: Do not lift the lid during cooking to ensure even steaming.
- 18
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
About 5 min
- 19
Serve the stewed chicken, red beans, and white rice side-by-side on plates to create 'La Bandera'.
About 1 min
Cook’s note: Traditionally served with a side of sliced avocado or a simple green salad.
Per serving
Nutrition
- Calories
- 858.4kcal
- Protein
- 55.7g
- Carbs
- 95.5g
- Fat
- 27.8g
- Fibre
- 9.8g
- Sugar
- 8.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chicken, beans, and rice separately in airtight containers in the refrigerator.
Reheat chicken and beans gently on the stovetop or in the microwave until warmed through. Reheat rice in the microwave or by adding a splash of water and gently heating on the stovetop.
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