La bandera dominicana

Method

1. 1

   Step 1

   Season the chicken with the lime juice (opens in a new tab), half the garlic (opens in a new tab), the oregano (opens in a new tab) and 1 tsp salt; leave for 30 minutes.

   • 5 min

   Food safety: Keep raw chicken chilled and wash hands and boards after handling.

2. 2

   Step 2

   Heat 2 tbsp oil and the sugar (opens in a new tab) in a heavy pot until the sugar turns dark amber. Add the chicken and turn to coat in the caramel, then add half the onion (opens in a new tab) and pepper, 2 tbsp tomato paste (opens in a new tab), the tomatoes (opens in a new tab), half the cilantro (opens in a new tab) and 250 ml water. Cover and braise for 35 minutes until cooked through and saucy.

   • 40 min
   • medium-low heat
   • Dutch oven / casserole pot (opens in a new tab)

   Food safety: Chicken is done when it reaches 74 °C at the bone.

3. 3

   Step 3

   For the beans, fry the remaining onion (opens in a new tab), pepper and garlic (opens in a new tab) in 1 tbsp oil for 3 minutes, add the remaining tomato paste (opens in a new tab), the beans, squash, 1 tsp salt and 300 ml water. Simmer for 20 minutes, mashing some squash and beans to thicken, then add the rest of the cilantro (opens in a new tab).

   • 25 min
   • medium-low heat
   • Saucepan (opens in a new tab)

   

4. 4

   Step 4

   For the rice, bring 650 ml water with 1 tbsp oil and 1 tsp salt to the boil, add the rice and boil uncovered until the water is absorbed to the level of the rice. Cover tightly and cook on very low heat for 20 minutes.

   • 25 min
   • low heat

   The crisp layer at the bottom, the concón, is prized — leave it a few minutes longer to form.

5. 5

   Step 5

   Plate a mound of rice, ladle beans alongside and add chicken with plenty of sauce.

   • 2 min