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Paul D. Coverdell World Wise Schools

Paul D. Coverdell World Wise Schools

Recipe: La Bandera

Region
The Caribbean, Dominican Republic
Duration
1 hour
Type
Recipe

Introduction

This is La Bandera, or "the flag." It is rice, beans, and meat—the most common ingredients in the  Dominican Republic.  It is a very basic recipe and is cooked here almost daily for lunch, either as it is written here, or with some variations.
 

Materials & Procedures

Materials

  1. Habichuleas (beans)
  2. Sugar
  3. Water
  4. Salt to taste
  5. Sopita or bouillon cube
  6. Auyama or any kind of squash if you are not in the Dominican Republic
  7. Oregano
  8. Celery leaves
  9. Chicken
  10. Onion (sliced)
  11. Garlic (mashed)
  12. Vinegar
  13. Poultry seasoning
  14. Oil
  15. Tomato paste

Procedures

  1. Soak beans (habichuelas) overnight, or use beans from a can if you're in a hurry.
  2. Throw the beans, along with the water from the can or the water they were soaked in, into a pot and add a little more water.
  3. Put it on the stove on medium heat.
  4. Add a little salt, and when the beans are almost done, add a sopita, which is basically a bouillon cube.
  5. Cut up a piece of auyama, or any kind of squash if you aren't in the Dominican Republic, and add that, too.
  6. Put in a bit of oregano and celery leaves for flavor.
  7. Wait for the habichuelas to thicken up a little bit. Add salt to taste.
  8. That may take 30 minutes or so. In the meantime... take clean, prepared pieces of chicken, and put them in a bowl.
  9. Add sliced onion, mashed garlic, vinegar, sazon completa (poultry seasoning), celery, oregano, and salt to taste.
  10. In a heavy pot, put a spoonful of sugar into a little bit of oil and put it on the stove on medium-low heat.
  11. When the sugar starts to burn, throw in all of the chicken and ingredients, all at once.
  12. Make sure all of the chicken pieces are situated well, and put the lid on.
  13. After about 10 to 15 minutes, add some water—not enough to cover, just a little bit. Turn the pieces over, and put the lid back on.
  14. In another 10 to 15 minutes, check the chicken. If it is close to being done, add a little bit of tomato paste (here they just call it salsa ), making sure the paste gets into the liquid in the pot. Turn the chicken again if needed.
  15. In the Dominican Republic, people cook it in a cadena and scrape the bottom for the kon-kon (the burnt parts, which are a special treat), but you can cook it however you like.
  16. The habichuelas are spooned over the rice, and the chicken is served on top.
  17. This meal is also often served with cabbage, lettuce, green tomatoes, and cucumber, with vinegar sprinkled on top.
  18. That's it! La Bandera. Enjoy!

About the Author

Sara Taylor

This recipe was submitted to World Wise Schools by Sara Taylor, Urban Youth Development Peace Corps Volunteer, Dominican Republic.

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