Step 1 of 6
La bandera dominicana
Rub the chicken with lime juice, rinse, and pat dry. Toss with oregano, crushed garlic and a teaspoon of salt. Leave 20 minutes while you start the rest.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does La bandera dominicana take?
1 hr 30 min all in — 30 min prep, 1 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Dairy-free, Gluten-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Dutch oven, Saucepan, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 3 tsp (divided across the three pots).
How much sugar?
1 tbsp of Sugar.
What can I use instead?
Chicken → Pork shoulder chunks or beef. Res guisada or cerdo guisado. Braise 20 minutes longer.
What should I watch for?
Pull the sugar off the heat when it is amber. Black sugar is bitter and there is no saving it.
Any tips from this recipe?
The beans are better with dried red beans soaked and cooked from scratch. Tinned works on a weekday. Dominican cooks often use a spoon of sazón or a stock cube in the chicken. A good pinch of salt and more oregano gets you most of the way without it. The whole plate is about proportion: more rice than beans, more beans than chicken.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.