La Bandera Dominicana
White rice, stewed red beans and saucy chicken bring three everyday favorites onto one plate.
Dominican Republic · Main Dishes · 75 min
DeSabor Kitchen · Published · Updated · 25 / 50 / 75 min · 4 · Dominican Republic
Jump to RecipeCook the three components in parallel: chicken needs the longest simmer, while cooked beans need only reheating in their sauce. Rice stays separate so its grains remain distinct from the bean broth.
The Story Behind the Dish
La bandera describes a Dominican everyday meal built around rice, beans and meat. A salad or avocado often joins the plate.
Ingredients
- 300 g long-grain rice; 600 ml water; 1/2 tsp salt
- 800 g bone-in chicken pieces
- 400 g cooked red beans; 300 ml bean broth
- 3 tbsp oil; 1 onion and 1 bell pepper, chopped
- 3 garlic cloves; 2 tbsp tomato paste
- 1 tsp oregano; 1 tsp salt; 1 tbsp lime juice
- 250 ml chicken stock; 2 tbsp cilantro
Instructions
- Combine rice, water and its salt. Bring to a boil, cover and cook on low 18 minutes; rest off heat 10 minutes.
- Season chicken with oregano, salt and lime. Heat 2 tablespoons oil and brown chicken 8 minutes. Add half the onion, pepper, garlic and tomato paste; cook 3 minutes.
- Add chicken stock, cover and simmer 30–35 minutes until chicken reaches 74°C.
- In another saucepan heat remaining oil and vegetables 5 minutes. Add remaining tomato paste, beans and bean broth; simmer 15 minutes. Stir in cilantro and serve beans, chicken and rice together.
Cook's Tips
- Cook the beans and rice while the chicken simmers; the timing assumes already-cooked beans.
Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.
How to Serve It
Arrange white rice, red beans and stewed chicken in separate areas of the plate. A green salad or avocado can be added separately. Spoon the chicken gravy around the meat rather than soaking the entire rice portion.
Variations & Substitutions
The meat in la bandera can change: stewed beef is another familiar option, but needs its own longer braise. Keep the rice-and-bean structure and clearly name the chosen meat.
Use canned red beans, rinsed, with unsalted stock if no bean broth is available. Boneless thighs cook more quickly than bone-in chicken; check 74°C instead of relying on the full simmer time.
Storage & Reheating
Store rice, beans and chicken separately. Chill rice within 1 hour and use within 24 hours; refrigerate beans and chicken within 2 hours and use within 3 days, all at 4°C or below.
Reheat chicken and beans to 74°C with their sauces. Sprinkle rice with water, cover and reheat until steaming throughout, once only. Do not save rice that has already been reheated.
The DeSabor Table
- La Bandera Dominicana — Main Dish