La Bandera Dominicana

Start with the chicken marinade

1. In a bowl, toss chicken with lime juice, garlic, oregano, salt, and pepper. Let it sit while you chop your onion and pepper, about 10 to 15 minutes. If you have more time, 30 minutes is even better.

Cook the beans (Habichuelas Guisadas)

1. Heat 1 Tbsp oil in a medium pot over medium heat. Add onion and bell pepper. Cook 4 to 5 minutes until softened. Add garlic and cook 30 seconds.
2. Stir in tomato paste, oregano, and cumin (if using). Cook 1 minute to toast it a little.
3. Add rinsed canned beans and 1 1/2 cups water or broth. Bring to a simmer, then lower heat and simmer 15 to 20 minutes, stirring occasionally. (They are already cooked. This step is for flavor and thickness.)
4. If you want them creamier, mash a small scoop of beans against the side of the pot and stir back in. Season with salt and pepper to taste. Keep warm on low, adding a splash of water if they tighten up.

Sear and stew the chicken (Pollo Guisado)

1. Set a plate nearby. Heat 2 Tbsp oil in a Dutch oven or heavy pot over medium-high heat. Shake off excess marinade from the chicken so it is not dripping, then sear 3 to 4 minutes per side until you get some color. Do not pour the leftover marinade into the hot oil. Work in batches if needed. Transfer chicken to the plate.
2. Lower heat to medium. Add chopped onion and bell pepper to the pot and cook 3 to 4 minutes, scraping up browned bits. Stir in tomato paste and cook 1 minute.
3. Add tomato sauce and 1 1/2 cups broth or water. Bring to a simmer, then return the chicken (and any juices on the plate) to the pot.
4. Cover and simmer on low 25 to 40 minutes, turning chicken once or twice, until tender. It is done when the thickest part hits 165°F/74°C and the meat is starting to pull from the bone. If the sauce gets too thick, add a splash of water. If it is too thin, simmer uncovered for a few minutes at the end.
5. Taste the sauce. Add a pinch of salt if needed, and a teaspoon of vinegar if you want it brighter.

Cook the rice (Arroz Blanco)

1. Rinse rice in a fine mesh strainer until the water runs mostly clear. Shake well to drain.
2. In a medium pot, combine rice, water, salt, and oil or butter. Bring to a boil over high heat.
3. Once boiling, stir once, reduce heat to low, cover, and cook 15 minutes.
4. Turn off heat and let steam, covered, 10 minutes. Fluff with a fork. If your rice brand tends to run firm or extra fluffy, adjust the water slightly next time.

Assemble La Bandera

1. Spoon rice onto plates, add a generous scoop of beans (with plenty of sauce), and finish with stewed chicken and extra gravy.
2. Serve with avocado or a quick salad and lime wedges for squeezing.