La bandera dominicana – chicken, rice and beans

Ingredients

• 800 g bone-in chicken thighs
• 250 g long-grain rice
• 400 g cooked red beans
• 1 chopped onion
• 1 chopped green pepper
• 3 chopped garlic cloves
• 400 g chopped tomatoes
• 3 dl chicken stock
• 2 tbsp tomato purée
• 3 tbsp oil
• 1 tsp dried oregano
• 1 lime
• salt and pepper
• lettuce, cucumber and tomato to serve

Method

1. 1Season chicken with oregano, salt, pepper and half the lime juice. Brown in 2 tbsp oil.
2. 2Add half the onion, pepper and garlic. Sauté for 3 minutes, add half the tomatoes and 2 dl stock and simmer covered for 35–40 minutes until chicken is cooked through.
3. 3In another pot soften remaining onion and garlic in 1 tbsp oil. Add tomato purée, remaining tomatoes, beans and 1 dl stock and cook for 15 minutes. Mash a few beans to thicken.
4. 4Cook rice according to packet and make a vegetable salad. Season stews and serve together with remaining lime.