La Bandera is considered the national dish of the Dominican Republic.
It can beaten as lunch or dinner. It typically consists of rice, beans, some sort of meat and a salad.
- 4 lbs Chicken, Cut into 8 Pieces
- 1 Onion, Finely Chopped
- 1 Green Bell Pepper, Finely Chopped
- 4 Cloves Garlic, Minced
- 2 Cups Tomatoes, Seeded and Chopped
- 2 tsp Oregano
- 2 Bay Leaves
- 1/4 Cup Cilantro, Chopped
- 2 Cups Chicken Stock
- 2 Potatoes, Peeled and Chopped
- Salt and Pepper to Taste
- 3 TBSP Olive Oil
- 3 Limes, Cut in Half
- 1 tsp Sugar
Rub chicken pieces all over with lime juice. In a bowl mix the oregano, salt, pepper, garlic and chicken. Marinate for 30 minutes.
Heat oil in a large skillet, add sugar and wait until it browns, about 30 seconds. Add chicken and stir so it gets covered all over with the golden brown color, cook until browned on both sides. Remove chicken from the pan and set aside.
Add the onion, bell pepper and garlic to the pot and sauté until the onion softens and turns translucent, about 4 minutes. Stir in the tomatoes, oregano, cilantro, and bay leaves and cook for another few minutes to reduce the liquid.
Return the chicken pieces to the pan, add the chicken stock and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes. Add more stock if necessary.
Add the potatoes and simmer for another until the potatoes are tender, about 15 minutes.
Uncover to check the sauce, stir and keep cooking until tomatoes have released all its juices and formed a sauce.
Adjust seasoning and serve with arroz con habichuelas and a side salad.