La Bandera Dominicana (The Dominican Flag)

Ingredients:

For the Arroz Blanco:
5 tbsp vegetable oil
1¼ tsp salt
800g rice

For the Habichuelas Guisadas:
400g dried beans, (pinto, cranberry, or red kidney beans
1 tbsp olive oil
1 tsp dried oregano, crumbled
1 red bell pepper, chopped
1 small red onion, cut into four quarters
2 garlic cloves, crushed
200g diced auyama (kabocha squash), (West Indies pumpkin)
250ml tomato sauce
leaves from 1 celery strick, chopped (optional)
4 sprigs thyme, (optional)
½ tsp fresh coriander, chopped
1 tsp salt, (or to taste)

For the Pollo Guisado:
1kg chicken, jointed and cut into small pieces
2 limes, halved
¼ tsp dried oregano, crumbled
1 small red onion, sliced into fine strips
50g celery, chopped
1 tsp salt (or to taste)
½ tsp garlic, mashed
2 tbsp vegetable oil
1 tsp white granulated sugar
500ml water
4 plum tomatoes, quartered
2 green bell peppers (or cubanelle peppers)
80g pitted green olives, halved crossways
250ml tomato sauce
Bunch fresh coriander, leaves only
¼ tsp cracked black pepper

For the Ensalada Verde:
2 tomatoes, diced or sliced
½ lettuce, (or ¼ cabbage), finely shredded
1 cucumber, sliced or diced
1 red bell pepper, cut into thin strips
1 small red onion, cut into thin slices (optional)
1 beetroot, boiled and sliced (optional)
3 tbsp fruit vinegar
3 tbsp olive oil
1 tsp salt, (or to taste)

Method:

For the Arroz Blanco: Take a large pan (at least 2.5l capacity) and place over medium heat. When hot add the 3 tbsp oil and the salt then carefully pour in 1.5l water, taking care not to splash.

When the water comes to a boil, add the rice, stir to separate the grains and cook, stirring regularly to prevent it from sticking to the bottom.

When the water has evaporated away, cover with a lid and cook over very low heat (but enough to generate steam) for 15 minutes. At the end of this time remove the lid, stir, add the remaining oil and cover again. This oil will help the rice to shine, and the concón (the crusty bottom) will be crispier.

After five minutes taste the rice; it should be firm but soft inside. If necessary cover again and leave for another 5 minutes on low heat.

As soon as the rice is ready, remove it from the pot and place it in a serving dish (this prevents the concón from getting soggy), and fluff it with a fork. Scrape off the concón (rice stuck to the bottom) and serve separately.

For the Habichuelas Guisadas (Bean Stew): If using dried beans, pick over, wash then place in a large bowl or pot then cover with plenty of water and set aside to soften over night. The following day, drain the beans, place in a pot and cover with plenty of fresh water. Bring to a boil and cook for about 60 minutes or until the beans are fully tender (alternately cook for 20 minutes in a pressure cooker).

Once the beans are tender, drain the beans, but reserve the cooking water.

Place a saucepan or caldero over medium-high heat. Once hot add the oil and use to fry the oregano, bell pepper, onion, garlic, auyama, tomato sauce, celery, thyme and cilantro. Cooking, whilst stirring for 40 seconds. Add the beans, stir to combine, bring to a simmer and cook for 2 minutes.

Add 1l of the bean cooking water and once it reaches a rolling boil lightly mash the beans with a potato masher to break them out of the skin so you have a creamier habichuelas.

Reduce the temperature to medium heat and cook until the mixture reaches a creamy consistency. Season with salt to taste.

Remove the chunks of onion, as well as any stray twigs or large bits of herbs if you used fresh herbs.

Take off the heat, turn into a warmed bowl and serve.

For the Pollo Guisado (Chicken Stew): Place the chicken pieces in a bowl, squeeze over the lime halves then mix in the oregano, onion, celery, salt, and garlic. Cover and set aside to marinate for 30 minutes.

Place a pan, wok or deep frying pan over medium heat. Once hot add the oil and sugar. Wait until the sugar caramelizes then add in the chicken (reserve the marinade) and cook, stirring, until the chicken is lightly browned all over.

Add 2 tbsp of water, cover the pan and simmer over medium heat for 15 minutes, stirring and adding water by the tablespoon as it becomes necessary to prevent the chicken from burning.

Stir in the vegetables that you had set aside from marinating the chicken, then add in the cubanelle pepper, tomatoes, and olives. Cover, and simmer until the vegetables are cooked through (about 15 minutes), adding water by the tablespoon and stirring as it becomes necessary.

At this point stir in the tomato sauce and 125ml of water, bring to a simmer simmer and cook over low heat to produce a light sauce. The vegetables will be very soft, the sauce a bit thick, and the chicken fall-off-the-bone tender.

Add fresh coriander, season to taste with salt and freshly-ground black pepper then serve.

For the Ensalada Verde: Sprinkle the sliced beetroot with a pinch of sugar. Arrange the vegetables on a platter, including the beetroot.

For the vinaigrette: Combine the vinegar and olive oil in a jug. Whisk to combine then add salt to taste and stir to combine.

Serve the salad alongside the vinaigrette. If it will be served later, cover and keep in the fridge.