If you’ve ever been invited into a Dominican home for lunch, chances are you’ve been served rice and beans with stewed chicken — known fondly as “La Bandera Dominicana” (The Dominican Flag).
This dish is considered the national meal of the Dominican Republic, and it’s easy to see why: it’s nourishing, flavorful, and deeply rooted in culture and family tradition.
At its core, La Bandera is made up of three components: white rice, red beans, and braised chicken (pollo guisado), often accompanied by a side of salad or sweet plantains.
Each component is cooked with care and love — the rice fluffy, the beans creamy, and the chicken falling-apart tender in a rich tomato-based sauce. This isn’t just a meal; it’s an expression of comfort, hospitality, and heritage.
Why You’ll Love This Recipe
It’s a one-plate wonder that’s both satisfying and deeply flavorful. The stewed chicken simmers in classic Dominican seasonings like garlic, oregano, and sofrito.
The beans are silky and savory, often simmered with bell pepper and onion. And the rice? Perfectly fluffy and ready to soak up every drop of sauce. This recipe also scales beautifully for feeding a crowd or meal prepping for the week.
What You’ll Need
For the Chicken (Pollo Guisado):
- 2½ lbs bone-in chicken pieces (thighs, drumsticks, or breasts)
- 1 tablespoon lime juice or vinegar
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon ground oregano
- 1 tablespoon Dominican or homemade sofrito
- 1 tablespoon tomato paste
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 2 tablespoons oil (vegetable or canola)
- 1 cup water or chicken broth
For the Beans:
- 1 can red kidney beans (15 oz), drained and rinsed
- 1 tablespoon oil
- ½ onion, chopped
- ½ bell pepper, chopped
- 1 garlic clove, minced
- ½ teaspoon ground oregano
- 1 tablespoon tomato sauce
- 1½ cups water
- Salt and pepper to taste
For the Rice:
- 2 cups long-grain white rice
- 1 tablespoon oil
- 3¼ cups water
- 1 teaspoon salt
Pro Tips
- Soak chicken in vinegar or lime water – A common Dominican technique that helps remove any gamey flavor.
- Don’t rush the sofrito – Let it cook and caramelize to build a deep, savory flavor base.
- Use medium or low heat for the beans – Simmer slowly to get a creamy texture without mashing them.
- Fluff the rice – Once cooked, let it sit covered for 5 minutes before fluffing to absorb any remaining steam.
- Make it your own – Add a bay leaf to the beans or a pinch of sugar to the chicken if you grew up with those family touches.
Tools Required
- Large pot for rice
- Medium saucepan for beans
- Deep skillet or Dutch oven for chicken
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Substitutions and Variations
- Meat alternatives: Use boneless chicken or substitute with beef stew meat, pork, or even tofu for a plant-based twist.
- Dry beans: Soak and cook 1 cup of dry red beans instead of canned, though cooking time will increase.
- Rice cooker: Use a rice cooker for perfect rice every time — just follow manufacturer’s ratio.
- Spice it up: Add Scotch bonnet or jalapeño if you like heat.
- Vegetarian version: Skip the chicken and serve the beans with rice, avocado, and sweet plantains.
Make-Ahead Tips
The stewed chicken and beans can both be made up to 2 days in advance and stored in the fridge.
Rice is best made fresh but can be reheated with a splash of water. You can also freeze the chicken and beans for up to 2 months and thaw overnight before reheating.
Instructions
1. Marinate the chicken
In a bowl, combine chicken with lime juice, salt, pepper, oregano, and sofrito. Let marinate for at least 30 minutes, up to 24 hours.
2. Start the rice
In a large pot, heat oil over medium heat. Add water and salt, bring to a boil. Stir in rice. Once boiling again, reduce heat, cover, and simmer for 18–20 minutes.
3. Sear the chicken
In a skillet or Dutch oven, heat oil over medium-high. Brown chicken pieces on all sides (about 6–8 minutes total). Remove and set aside.
4. Sauté aromatics and simmer
In the same pan, sauté onion, pepper, and garlic until soft. Stir in tomato paste. Return chicken, add water or broth, and cover. Simmer 25–30 minutes until tender.
5. Make the beans
In a saucepan, heat oil. Sauté onion, bell pepper, and garlic until soft. Add tomato sauce, beans, oregano, salt, pepper, and water. Simmer uncovered 15–20 minutes, stirring occasionally.
6. Serve
Fluff rice with a fork. Plate rice with a ladle of beans and a portion of chicken. Garnish with cilantro or avocado if desired.
Leftovers and Storage
Store rice, beans, and chicken separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water.
The chicken and beans freeze well for up to 2 months — rice can be frozen but may lose texture.
Recipe FAQ
1. Can I make this with boneless chicken?
Yes, boneless chicken works great, especially thighs. Adjust simmering time to avoid overcooking.
2. What is Dominican sofrito?
It’s a blend of herbs, peppers, onions, garlic, and seasonings used as a flavor base. You can buy it or make your own.
3. Can I use brown rice instead of white?
Yes, but increase water and cooking time. Brown rice may also be firmer than traditional.
4. What’s the best side dish for La Bandera?
Fried sweet plantains (maduros), sliced avocado, or a simple salad are traditional and delicious.
A Taste of the Dominican Republic at Home
This dish isn’t just about feeding your family — it’s about bringing tradition, comfort, and cultural pride to the table.
With juicy, seasoned chicken, savory beans, and fluffy rice, La Bandera Dominicana is a celebration of balance, flavor, and love in every bite.
Give this Dominican rice and beans with chicken recipe a try and let it bring warmth and heritage to your kitchen. And when you do, leave a comment — I’d love to hear how you made it your own or what memories it brought back for you.
