Bandera Dominicana

Instructions

1. Chop the chicken into smaller pieces, you can quarter a thigh or chop it in half, chop the drumstick in half and the same for the wings.
2. Wash the chicken using vinegar and water.
3. While the chicken is soaking, cut the veggies in half then blend half of the red onion, half of the red and green bell pepper, half the garlic cloves, the oregano and a handful of cilantro in a small blender. The other half of the garlic, smash it in a pestle and mortar with salt.
4. Remove the chicken from the vinegar wash and season with the wet seasoning (the blended veggies) along with Sazon complete (If using) oregano and the garlic paste. Season with salt and pepper.
5. Heat the oil over medium-high heat in a pot large enough for the chicken, add the sugar and wait for it to turn a dark golden color.
6. Add chicken (reserve all other marinade for later use) and cook, stirring, until meat is lightly browned.
7. Add the other half of the veggies including the tomatoes along with the sazon with culantro y achiote to the chicken, stir and add the water. Cover and cook for 15 minutes.
8. After 10 minutes, uncover the chicken and add the tomato sauce, stir, place the heat down to medium and before you cover it, add a bunch of cilantro to the top. Cook until the chicken is falling apart.
9. In a stainless steel or coldero, heat 3 tablespoons of oil over medium heat. Add salt (I typically add about 3 teaspoons but please adjust to your tasting) and stir in the rice.
10. Stir and toast the rice for a few minutes (do not stop stirring the rice because it will burn) and add in the water, be careful because it will be steamy when you add the water.
11. Bring the rice to a boil and when it’s boiling, place the heat on Low and cover it for about 20 minutes, After 20 minutes if the rice isn't cooked and the water has fully evaporated, add 1-2 tablespoons of water, stir the rice and cover it again while leaving it on low.
12. Smash the garlic with salt in a pestle and mortar until it’s well blended.
13. In a medium pot, heat olive oil over medium heat. Add the garlic paste along with the veggies and the cilantro and cook for about 5 minutes.
14. Stir in the tomato paste and add in a whole packet of culantro Y achiote. Stir then add the cans of beans along with one full can of water.
15. Cover, place the heat to medium-low and let them cook undisturbed for 10-15 minutes.
16. After the beans are done, you can either use a blender to blend the vegetables along with some of the beans and liquid then add it back into the beans to give it the thick consistency we like OR you can use the back of a spoon and smash the beans.