La Bandera Dominicana

Ingredients

• 16 ounces dried red kidney beans – soaked overnight and drained
• 8 cups water – for soaking beans
• 6 cups water – for cooking beans
• 2 tbsp vegetable oil
• 1 medium onion – finely chopped
• 1 medium cubanelle pepper – finely chopped
• 3 cloves garlic – minced
• 2 tbsp tomato paste
• 8 ounces auyama (kabocha squash) – peeled and diced
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 3 pounds chicken thighs and drumsticks – patted dry
• 2 limes lime – juiced
• 5 cloves garlic – minced
• 1.5 tsp dried oregano
• 1 tsp kosher salt
• 0.5 tsp ground black pepper
• 2 tbsp vegetable oil
• 1 tsp granulated sugar
• 1 medium onion – thinly sliced
• 1 medium cubanelle pepper – thinly sliced
• 1 tbsp tomato paste
• 1 cups water
• 0.25 cups cilantro – chopped
• 2 cups long-grain white rice – rinsed and drained
• 3 cups water
• 1 tbsp vegetable oil
• 1 tsp kosher salt
• 0.5 cups cilantro – chopped
• 1 small head romaine lettuce – torn into bite-size pieces
• 2 medium tomato – sliced
• 1 medium cucumber – thinly sliced
• 0.25 small red onion – thinly sliced
• 2 tbsp white vinegar
• 2 tbsp extra-virgin olive oil
• 0.25 tsp kosher salt
• 0.25 tsp ground black pepper
• avocado – sliced (for serving)

Instructions

1. Soak the beans: Combine the dried red kidney beans with 8 cups water in a large bowl and soak 8–12 hours; drain and rinse.
2. Marinate the chicken: In a bowl, combine the chicken thighs and drumsticks, lime juice, 5 minced garlic cloves, 1.5 tsp dried oregano, 1 tsp kosher salt, and 0.5 tsp black pepper. Toss to coat and let stand 20–30 minutes while you start the beans.
3. Cook the beans: Place the soaked beans in a pot with 6 cups fresh water. Bring to a boil over high heat, then reduce to a gentle simmer and cook until tender, 60–75 minutes. Stir in 1.5 tsp kosher salt during the last 15 minutes; keep the beans in their cooking liquid.
4. Brown the chicken: Heat 2 tbsp vegetable oil in a heavy pot over medium-high heat. Sprinkle in the granulated sugar and let it melt and caramelize to a deep amber, 30–60 seconds. Add the chicken (reserve any marinade) and sear, turning, until lightly browned, 5–7 minutes.
5. Stew the chicken: Add the sliced onion, sliced cubanelle pepper, 1 tbsp tomato paste, the reserved marinade, and 1 cup water. Bring to a simmer, cover, and cook over medium-low until the chicken is cooked through and tender, 20–25 minutes. Uncover and simmer to reduce the sauce to a glossy coating, 5–8 minutes. Stir in 0.25 cup chopped cilantro and keep warm.
6. Make the bean sazón: In a second pot, heat 2 tbsp vegetable oil over medium heat. Add the finely chopped onion, finely chopped cubanelle pepper, and 3 minced garlic cloves; cook, stirring, until fragrant, 3–4 minutes. Stir in 2 tbsp tomato paste and 1 tsp dried oregano; cook 1 minute. Add the diced auyama (kabocha) and ladle in the cooked beans with about 3 cups of their liquid. Simmer, stirring occasionally, until the squash is tender and the beans are creamy, 15–20 minutes. Lightly mash some beans against the pot wall to thicken. Stir in 0.5 cup chopped cilantro and adjust seasoning to taste.
7. Cook the rice: In a caldero or heavy pot, combine 3 cups water, 1 tbsp vegetable oil, and 1 tsp kosher salt; bring to a rolling boil. Add the 2 cups rinsed rice and boil briskly, uncovered, until the water level drops just below the rice and steam tunnels appear, 5–7 minutes. Stir once, scraping the bottom to loosen, reduce heat to low, cover tightly, and steam until the grains are tender and separate, 15–20 minutes. For concón (toasted crust), leave over low heat 5–10 minutes more.
8. Make the salad: Toss the romaine lettuce, tomato, cucumber, and red onion with white vinegar and extra-virgin olive oil. Season with 0.25 tsp kosher salt and 0.25 tsp black pepper.
9. Serve: Mound white rice on each plate, ladle beans alongside, add a portion of pollo guisado with its sauce, and place salad on the side. Add avocado slices (for serving) and enjoy immediately.