📝 About This Recipe
Known as the 'Dominican Flag,' this iconic trio of white rice, stewed beans, and braised chicken or beef is the heartbeat of every Dominican home. It represents the colors of the national flag through its vibrant ingredients, offering a comforting symphony of savory, salty, and slightly sweet flavors. Perfectly balanced and deeply nourishing, this dish is more than a meal—it is a celebration of Dominican heritage and hospitality.
🥗 Ingredients
The Meat (Pollo Guisado)
- 3 lbs Chicken (bone-in pieces like thighs and drumsticks, skin removed)
- 1 piece Lime (cut in half for washing the meat)
- 1 tablespoon Granulated Sugar (for browning the meat)
- 1 tablespoon Adobo Seasoning (or salt and pepper to taste)
- 1/2 piece Red Onion (sliced into rings)
- 2 tablespoons Tomato Paste
The Beans (Habichuelas Guisadas)
- 2 cans Red Kidney Beans (15oz each, or 3 cups cooked from dry)
- 2 tablespoons Dominican Sofrito (pureed garlic, peppers, onions, and cilantro)
- 1/2 cup Kabocha Squash or Pumpkin (diced small)
- 1 cube Chicken Bouillon (crumbled)
- 2 sprigs Fresh Cilantro (tied in a bundle)
The Rice (Arroz Blanco)
- 3 cups Long Grain White Rice
- 4 1/2 cups Water
- 3 tablespoons Vegetable Oil
- 1 1/2 teaspoons Salt
👨🍳 Instructions
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1
Clean the chicken by rubbing it with the lime halves and rinsing with cold water. Pat dry and season with adobo, half the onion rings, and a tablespoon of sofrito. Let marinate for at least 15 minutes.
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2
In a large pot or caldero, heat 1 tablespoon of oil over medium-high heat. Sprinkle the sugar into the oil and wait for it to melt and turn a deep amber-brown (be careful not to burn it).
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3
Add the chicken pieces (reserve the marinade onions) to the caramelized sugar. Brown the meat on all sides until it has a rich, dark golden color.
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4
Add the tomato paste and the reserved marinade onions to the chicken. Stir for 2 minutes, then add 1 cup of water. Cover and simmer over medium heat for 30 minutes, adding water as needed to maintain a thick sauce.
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5
Start the rice: In a separate heavy-bottomed pot, heat 2 tablespoons of oil and salt. Add the water and bring to a rolling boil.
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6
Add the rice to the boiling water, stirring once. Let the water evaporate over medium heat until the rice is visible on the surface.
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7
Once the water has evaporated, stir the rice, cover with a tight-fitting lid, and reduce heat to the lowest setting. Cook for 20-25 minutes until fluffy.
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8
For the beans: In a medium pot, heat 1 tablespoon of oil and sauté the sofrito and diced squash for 3 minutes.
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9
Add the beans (with their liquid), the bouillon cube, and the cilantro bundle. Add 1 cup of water and bring to a boil.
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10
Simmer the beans over medium-low heat. Once the squash is soft, mash a few pieces of squash and a spoonful of beans against the side of the pot to thicken the sauce.
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11
Continue simmering the beans until the sauce reaches a creamy consistency, about 15-20 minutes. Season with salt to taste.
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12
Check the chicken; the meat should be tender and falling off the bone. The sauce should be glossy and thick enough to coat a spoon.
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13
Fluff the rice with a fork. If you've done it correctly, a crispy layer of rice called 'concón' will have formed at the bottom—save this, it's a delicacy!
💡 Chef's Tips
Wash your rice 2-3 times before cooking to remove excess starch for a fluffier texture. The secret to the meat's color is the sugar; wait for it to turn 'tabaco' (tobacco brown) before adding meat. If the beans are too thin, keep simmering uncovered; if too thick, add a splash of water. Always use bone-in chicken for the most flavorful 'guisado' sauce. For the best concón, increase the heat slightly for the last 2 minutes of rice cooking.
🍽️ Serving Suggestions
Serve with a side of 'Ensalada Rusa' (Dominican potato salad) or a simple green salad. Always include a few slices of ripe avocado on the side. Pair with 'Tostones' (twice-fried green plantains) for the ultimate crunch. A cold glass of Morir Soñando (orange and milk drink) or a Presidente beer is the perfect beverage. Drizzle the bean sauce directly over the white rice for the authentic experience.