Chef-tested recipe
The Dominican everyday plate of white rice, stewed beans and braised chicken.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Avocado, salad or fried ripe plantain
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 500 g long-grain white rice paid link
- 900 ml water
- 500 g cooked red beans paid link
- 300 ml bean liquid or water
- 1,000 g chicken thighs
- 250 g onion, divided
- 250 g bell pepper, divided
- 20 g garlic, chopped
- 400 g tomatoes or tomato sauce
- 3 g dried oregano paid link
- 25 ml lime juice
- 50 ml neutral oil, divided paid link
- 12 g salt, divided paid link
Method
Cook rice with water, a little oil and salt until tender; rest covered.
Season chicken with lime, oregano, garlic and salt. Brown well, then add half the onion, pepper and tomato and braise until tender.
For the beans, soften remaining onion and pepper in oil, add beans, bean liquid and remaining tomato, then simmer until creamy but still whole.
Adjust seasoning in all three components.
Serve rice, beans and chicken together on the plate.
Beginner Technique Notes
Keep each component distinct. The beans should be saucy enough to spoon over rice, while the chicken sauce should be concentrated and savoury.
Substitutions
Pinto beans can replace red beans. Pork or beef can replace chicken in other household versions.
Storage
Refrigerate components separately for up to 2 days and reheat until piping hot.
Allergen Notes
No major allergens are required in the base recipe; check packaged tomato sauce if used.
Always Cook with Heart. Always!
