dinner · gluten-free · dairy-free
La bandera with citrus-braised chicken and tostones
The Dominican lunch plate: caramelized citrus-braised chicken with white rice, stewed red beans, crisp twice-fried tostones and a simple salad.
- Time
- 90min
- Steps
- 7
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Marinate the chicken with the citrus juices, garlic, oregano and salt for at least 30 minutes.
-
2
Heat the oil and sugar in a heavy pot until the sugar turns dark amber. Add the drained chicken and turn to coat and brown.
-
3
Add the onion, pepper and tomato paste, then the marinade and water. Cover and braise 35-40 minutes until tender. Stir in cilantro.
-
4
Simmer the beans with their liquid, the squash and chopped onion for 20 minutes until thick. Season.
-
5
Cook the rice with 450 ml water and a pinch of salt.
-
6
Peel and cut the plantains into thick rounds. Fry at 160°C (325°F) for 4 minutes, smash thin, then fry at 180°C (355°F) until crisp. Salt.
-
7
Plate the rice, beans, chicken, tostones and salad side by side.
