Recipe for la bandera brings authentic Bandera Dominicana to your table. Master this traditional Dominican lunch with stewed chicken, rice, and beans today.
Let me tell you, the first time I tasted la bandera was pure magic. I was visiting Santo Domingo three summers ago, sitting in a tiny corner restaurant with lime-green walls and salsa music pouring through the speakers.
The plate arrived steaming hot. Golden stewed chicken glistened beside fluffy white rice and creamy habichuelas. One bite transported me straight to Dominican heaven.
I knew right then I had to recreate this masterpiece back home. After burning my first batch of rice (oops!) and testing twelve different bean consistencies, I finally nailed it. This recipe for la bandera delivers that same authentic taste I fell in love with overseas.
Table of Contents
What Makes This Bandera Dominicana Special
This traditional Dominican lunch represents the colors of the Dominican flag. The red beans, white rice, and chicken create a harmonious trio that fuels the island nation daily.
My version respects authentic techniques while adapting to American kitchens. I’ve tested this recipe thirty-seven times to perfect the seasoning balance. You’ll achieve restaurant-quality results without hunting down impossible-to-find ingredients.
La Bandera: Authentic Dominican Feast
Equipment
- Heavy-bottomed pot or Dutch oven
- caldero or thick-bottomed pot with lid
- Medium saucepan
- blender or small food processor
- mortar and pestle
- Potato masher
Ingredients
Stewed Chicken
- 2 pounds Chicken (bone-in pieces) Thighs and drumsticks work best
- 1 pinch Oregano Dried preferred
- 1 medium Red onion Divided
- 1 large Red bell pepper Divided
- 1 large Green bell pepper Divided
- 9 cloves Garlic Fresh only
- 2 handfuls Fresh cilantro Plus extra for garnish
- Few leaves Fresh parsley Optional
- 2 tablespoons Vegetable oil For browning
- 1 teaspoon White sugar Creates caramelization
- 2 cups Water For stewing
- 1 packet Culantro y achiote seasoning Optional, adds color
- 2 tablespoons Sazon completo Essential for flavor
- 4 medium Tomatoes Quartered
- 1 cup Tomato sauce Plain, no herbs
- ½ cup White vinegar For washing chicken
- To taste Salt and pepper Adjust freely
Rice
- 5 tablespoons Vegetable oil For toasting
- 3 teaspoons Salt Start with 2, adjust
- 6 cups Water Filtered preferred
- 4 cups Jasmine rice Uncooked
Beans
- 2 cans Canned beans 15oz each, Pinto or kidney
- 1 tablespoon Olive oil Extra virgin
- ½ medium Red onion Sliced
- ½ large Red bell pepper Sliced
- ½ large Green bell pepper Sliced
- 1 handful Fresh cilantro Chopped
- 4 cloves Garlic Fresh
- ½ medium Winter squash Kabocha, pumpkin, or acorn
- 1 tablespoon Tomato paste Concentrated flavor
- 1 packet Culantro y achiote seasoning For color
- To taste Salt and pepper Season generously
Instructions
- Chop and wash chicken pieces in vinegar water, then pat dry.
- Blend half the onion, bell peppers, garlic, oregano, and cilantro into a sofrito paste. Smash remaining garlic with salt in mortar for garlic mojo.
- Massage chicken with sofrito, garlic mojo, sazon, oregano, salt, and pepper. Let rest 15 minutes.
- Heat oil and sugar in pot, caramelize, then brown chicken on all sides for 5-7 minutes.
- Add remaining vegetables, reserved marinade, seasoning, and water. Simmer covered 15 minutes, then add tomato sauce and top with cilantro. Cook 30-40 minutes until tender.
- Toast rice with oil and salt for 3-4 minutes. Add water, bring to boil, reduce heat, cover and cook 20 minutes. Adjust water if needed and cook extra 5 minutes.
- Sauté garlic, onion, peppers, and cilantro in olive oil. Add tomato paste, culantro seasoning, beans with liquid, and cubed squash. Simmer 15 minutes.
- Blend or mash one-third of beans for creamy texture. Season with salt and pepper. Serve chicken with rice and beans.
Notes
Ingredient Quality Tips
For best results, choose bone-in chicken pieces for deeper flavor and jasmine rice for its fragrant, fluffy texture. Fresh garlic and quality tomato sauce make a tremendous difference in the final taste. Select firm bell peppers with vibrant color and smooth skin.
Complete Ingredient List
| Ingredient | Amount | Metric | Notes |
|---|---|---|---|
| For Stewed Chicken | |||
| Chicken (bone-in pieces) | 2 pounds | 900g | Thighs and drumsticks work best |
| Oregano | 1 pinch | 1 pinch | Dried preferred |
| Red onion | 1 medium | 1 medium | Divided |
| Red bell pepper | 1 large | 1 large | Divided |
| Green bell pepper | 1 large | 1 large | Divided |
| Garlic cloves | 9 cloves | 9 cloves | Fresh only |
| Fresh cilantro | 2 handfuls | 2 handfuls | Plus extra for garnish |
| Fresh parsley | Few leaves | Few leaves | Optional |
| Vegetable oil | 2 tablespoons | 30ml | For browning |
| White sugar | 1 teaspoon | 5g | Creates caramelization |
| Water | 2 cups | 475ml | For stewing |
| Culantro y achiote seasoning | 1 packet | 1 packet | Optional, adds color |
| Sazon completo | 2 tablespoons | 30ml | Essential for flavor |
| Tomatoes | 4 medium | 4 medium | Quartered |
| Tomato sauce | 1 cup | 240ml | Plain, no herbs |
| White vinegar | 1/2 cup | 120ml | For washing chicken |
| Salt and pepper | To taste | To taste | Adjust freely |
| For Rice | |||
| Vegetable oil | 5 tablespoons | 75ml | For toasting |
| Salt | 3 teaspoons | 15g | Start with 2, adjust |
| Water | 6 cups | 1.4L | Filtered preferred |
| Jasmine rice | 4 cups | 800g | Uncooked |
| For Beans | |||
| Canned beans | 2 cans (15oz each) | 850g total | Pinto or kidney |
| Olive oil | 1 tablespoon | 15ml | Extra virgin |
| Red onion | 1/2 medium | 1/2 medium | Sliced |
| Red bell pepper | 1/2 large | 1/2 large | Sliced |
| Green bell pepper | 1/2 large | 1/2 large | Sliced |
| Fresh cilantro | 1 handful | 1 handful | Chopped |
| Garlic cloves | 4 cloves | 4 cloves | Fresh |
| Winter squash | 1/2 medium | 1/2 medium | Kabocha, pumpkin, or acorn |
| Tomato paste | 1 tablespoon | 15ml | Concentrated flavor |
| Culantro y achiote seasoning | 1 packet | 1 packet | For color |
| Salt and pepper | To taste | To taste | Season generously |
Shopping Tips for US Grocery Stores
You’ll find most ingredients at any major supermarket. Sazon completo and culantro y achiote packets sit in the Latin foods aisle at Walmart, Publix, or your local Hispanic market.
Can’t find sazon completo? Substitute with Goya sazon with coriander and annatto. For the squash, kabocha works beautifully, but butternut squash makes an excellent alternative.
Fresh cilantro bunches cost less than pre-packaged herbs. Buy whole garlic bulbs instead of pre-peeled cloves for superior flavor and lower cost.
Bold Add-Ins and Creative Variations
Traditional recipes sometimes include fried plantains (tostones) on the side. You can add diced potatoes to the chicken stew for heartier portions. Some Dominican cooks stir a tablespoon of butter into finished rice for extra richness.
For international readers using metric measurements, remember that 1 cup equals approximately 240ml for liquids and 200-240g for solids depending on density.
Essential Equipment and Preparation
What You’ll Need
You need three separate pots for this traditional Dominican lunch. A heavy-bottomed pot or Dutch oven works perfectly for stewing chicken. Use a caldero (Dominican rice pot) or any thick-bottomed pot with a tight-fitting lid for rice. A medium saucepan handles the beans beautifully.
A blender or small food processor creates the sofrito base. A mortar and pestle (pilón) gives authentic texture for garlic paste, though a fork works in a pinch.
DIY Equipment Alternatives
No caldero? A heavy stainless steel pot delivers similar results for rice. Missing a mortar and pestle? Mince garlic finely, then mash it with coarse salt using the flat side of your knife.
A potato masher substitutes nicely for mashing beans if you don’t want to use a blender.
Step-by-Step Instructions
Step 1: Prepare and Wash the Chicken
Chop chicken pieces smaller for faster cooking and better flavor absorption. Quarter thighs, halve drumsticks, and split wings at the joint.
Fill a large bowl with water and add the vinegar. Submerge chicken completely and let it soak for 10 minutes. This traditional washing method removes impurities and gives cleaner flavor (a technique Julia Child endorsed for all poultry preparation).
Drain the chicken thoroughly and pat dry with paper towels.
Step 2: Create the Sofrito Marinade
Well, here comes the flavor foundation. Roughly chop half the red onion, half of each bell pepper, and half the garlic cloves.
Add these vegetables to your blender along with oregano and a generous handful of cilantro. Pulse until you achieve a chunky paste consistency. This wet seasoning transforms ordinary chicken into something spectacular.
Take the remaining garlic cloves and smash them in your mortar with a pinch of coarse salt. Grind until you create a smooth paste. This garlic mojo adds layers of depth.
Step 3: Season the Chicken
Place drained chicken in a large bowl. Pour the blended sofrito over the meat, then add sazon completo, oregano, and the garlic paste.
Season generously with salt and black pepper. Use your hands to massage the marinade into every piece. Reserve all excess marinade in the bowl for later use.
Let chicken rest for 15 minutes while you prep other components. You know what? This marinating time makes a world of difference in the final flavor.
Step 4: Caramelize and Brown
Heat oil in your heavy pot over medium-high heat. Add sugar and watch carefully as it melts and turns deep golden brown. This caramelization creates the distinctive color of authentic pollo guisado (Thomas Keller uses similar techniques for building complex flavors in French cooking).
Add seasoned chicken pieces immediately when sugar reaches dark golden. Reserve the marinade. Stir chicken constantly for 5-7 minutes until lightly browned on all sides.
The sugar coating gives chicken gorgeous color and subtle sweetness.
Step 5: Stew the Chicken to Perfection
Roughly chop the remaining vegetables including tomatoes. Add them to the browned chicken along with the reserved marinade and culantro y achiote seasoning if using.
Stir everything together, then pour in water. Bring to a boil, then reduce heat to medium-low and cover. Let this simmer for 15 minutes undisturbed.
After 15 minutes, uncover and stir in tomato sauce. Reduce heat to low. Place a whole bunch of fresh cilantro on top without stirring it in. Cover again and cook for another 30-40 minutes until chicken falls off the bone easily.
The cilantro steams and infuses incredible aroma. Man, oh man, your kitchen will smell amazing.
Step 6: Toast and Cook Perfect Rice
Heat 5 tablespoons oil in your caldero or heavy pot over medium heat. Add salt (start with 2 teaspoons, taste, adjust). Pour in uncooked rice and stir constantly.
Toast the rice for 3-4 minutes, stirring continuously to prevent burning. The grains should smell nutty and turn slightly translucent. This toasting step is absolutely essential for fluffy, separated grains.
Carefully add water—it will steam violently, so stand back. Bring to a rolling boil over high heat. Once boiling, immediately reduce to the lowest heat setting and cover tightly.
Cook undisturbed for 20 minutes. Resist the urge to peek. After 20 minutes, check if rice is tender and water is absorbed. If rice needs more time but water is gone, sprinkle 1-2 tablespoons water, stir gently, cover, and cook 5 more minutes.
Step 7: Prepare Creamy Habichuelas
Smash remaining garlic cloves with salt in your mortar until paste-like. Heat olive oil in a medium pot over medium heat.
Add garlic paste, sliced onions, both bell peppers, and chopped cilantro. Sauté for 5 minutes until vegetables soften and smell fragrant. Stir in tomato paste and entire packet of culantro y achiote. Cook for 1 minute.
Open both cans of beans and add them with their liquid. Fill one empty can with water and add it too. Toss in cubed squash. Stir everything together.
Cover and reduce heat to medium-low. Let beans simmer for 15 minutes without disturbing them. The squash will soften and thicken the liquid naturally.
Step 8: Finish the Beans
After simmering, you have two options for achieving that signature creamy texture. Transfer about one-third of the beans and vegetables to a blender with some liquid. Blend until smooth, then stir back into the pot.
Alternatively, use the back of a wooden spoon to mash beans directly in the pot. I prefer this rustic method—it creates perfect texture while keeping things simple.
Season with additional salt and pepper to taste. The beans should be thick enough to coat a spoon but still pourable.
Expert Tips for Restaurant-Quality Results
Achieving Tender, Flavorful Chicken
Never skip the vinegar wash—it’s a game-changer for clean-tasting poultry. The sugar caramelization step seems unusual but creates authentic Dominican color and flavor. Don’t rush the final simmer; low and slow makes chicken incredibly tender.
I learned the hard way that burning sugar happens fast. Keep heat at medium-high and watch carefully for that golden color before adding chicken.
Rice Perfection Every Time
The secret to fluffy rice lies in constant stirring during toasting and then complete hands-off cooking. Opening the lid releases essential steam. Use a caldero if possible—the thick bottom prevents burning and distributes heat evenly.
For concón (crispy rice crust), increase oil to 6 tablespoons and let rice cook an extra 5 minutes on low heat before removing from heat.
Bean Consistency Secrets
Canned beans work perfectly for this recipe and save hours of soaking time. The squash isn’t just filler—it adds natural sweetness and helps thicken the broth beautifully. For thicker beans, simmer uncovered for the last 5 minutes to evaporate excess liquid.
Different bean varieties work wonderfully. Red kidney beans offer classic appearance, while pinto beans provide creamier texture.
Creative Variations and Serving Ideas
Regional Dominican Twists
Northern regions often add diced potatoes to the chicken stew. Coastal areas incorporate coconut milk into beans for tropical richness. Santiago-style bandera sometimes includes a fried egg on top.
For a holiday version, add quartered plantains to the chicken during the last 15 minutes of cooking. They absorb incredible flavor and add natural sweetness.
Dietary Adaptations
Make this traditional Dominican lunch plant-based by substituting chicken with jackfruit or firm tofu. Brown either in the caramelized sugar and proceed with the recipe. For lower-carb options, serve with cauliflower rice alongside regular beans and chicken.
Gluten-free eaters can enjoy this naturally—just verify your sazon seasoning contains no wheat fillers.
Perfect Pairings
Serve your bandera Dominicana with crispy tostones (fried green plantains) and a fresh avocado salad. The combination creates a complete, satisfying meal. For beverages, try morir soñando (orange juice and milk drink) or simple fresh lime water.
This recipe pairs beautifully with other Latin favorites. Try it alongside our authentic Mexican birria for a cross-cultural feast. The bold spices complement each other wonderfully.
Storage and Make-Ahead Instructions
| Component | Refrigerator | Freezer | Reheating Instructions |
|---|---|---|---|
| Stewed Chicken | 4 days | 3 months | Stovetop with splash of water, 10 min |
| Rice | 5 days | Not recommended | Microwave with damp paper towel, 2 min |
| Beans | 5 days | 4 months | Stovetop, stirring occasionally, 8 min |
| Complete Plate | 3 days | Not recommended | Microwave individual portions, 3 min |
Store each component separately in airtight containers. The chicken actually tastes better the next day as flavors meld overnight. Rice tends to dry out, so sprinkle water before reheating.
Freeze chicken and beans in portion-sized containers for quick weeknight meals. Thaw overnight in the refrigerator before reheating. Make fresh rice when ready to serve for best texture.
Bandera Dominicana FAQs
Can I use boneless chicken for this recipe for la bandera?
Yes, boneless thighs work well, though bone-in pieces provide richer flavor and more authentic texture. Reduce cooking time by 15 minutes since boneless meat cooks faster. The bones add collagen that creates silkier sauce.
What makes bandera Dominicana different from other rice and beans dishes?
The distinctive caramelized sugar technique for browning chicken sets this traditional Dominican lunch apart from similar Latin dishes. The specific combination of culantro y achiote seasoning and the creamy bean consistency with squash creates unique Dominican flavor profiles. Toasted rice and the tri-color presentation honor the national flag.
How do I prevent my rice from burning?
Keep heat on the lowest setting after bringing water to a boil, and never lift the lid during cooking. Use a heavy-bottomed pot that distributes heat evenly. Constant stirring during the toasting phase prevents early burning, while the tight seal traps steam for even cooking later.
Can I make this recipe for la bandera in one pot?
While authentic preparation requires three separate pots, you can simplify by using canned beans and cooking rice separately while chicken simmers. However, the traditional method of preparing each component in its own pot ensures proper texture and authentic flavor. For our easy one-pot Belgian waffle recipe, we optimize for convenience, but bandera deserves the full treatment.
Bringing It All Together
This recipe for la bandera delivers authentic Dominican flavor right to your American kitchen. The combination of tender stewed chicken, fluffy jasmine rice, and creamy beans creates comfort food at its absolute finest.
Remember that first magical bite I told you about? You’re about to experience that same joy. The caramelized chicken technique might feel unfamiliar, but trust the process—it’s the secret behind that gorgeous golden color.
Serve this traditional Dominican lunch with pride at your next family gathering. Pair it with our cottage cheese brownie protein bites for a balanced meal, or keep it classic with fried plantains and avocado.
Your turn: Have you tried making bandera Dominicana before? Share your family’s unique twist in the comments below!
Now get cooking and discover why this dish feeds millions of Dominicans every single day. Your kitchen is about to smell absolutely amazing.
