Dinner · 60 min · caribbean

La Bandera Dominicana

Dinner decisions, handled: La Bandera Dominicana pairs chicken thighs with sofrito for a 60-minute Caribbean dinner.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken thighs
• 0.5 cup Sofrito
• 2 cups Red kidney beans
• 2 cups dry Long-grain rice
• 1 packet Sazon
• 1 tbsp Adobo seasoning
• 0.5 cup Tomato sauce
• 3 tbsp Vegetable oil

Steps

1. “La bandera” — the flag — is the Dominican plate: white rice, red beans, and meat, the colors of the flag. Each component is cooked separately and united on the plate.
2. Stew the beans with sofrito, tomato sauce, and a pinch of oregano until creamy, 30 minutes. Dominican beans should be rich and spoon-coating.
3. Cook the rice fluffy and separate. Brown the adobo-seasoned chicken, then braise with sofrito and sazón until tender.
4. Plate in thirds: rice, beans, chicken — distinct, not mixed. The diner mixes each bite themselves.
5. Serve with tostones and avocado. Simple, complete, and eaten daily across the Dominican Republic without anyone getting tired of it.

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