Dominican La Bandera (Rice, Beans and Stewed Chicken) with Avocado
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Ingredients
- 700 g bone-in chicken thighs and drumsticks
- 2 tbsp sofrito (shop-bought)
- 300 g chopped tomatoes
- 400 g tinned red kidney beans
- 300 g long grain rice
- 1 avocado
Nutrition (per serving)
- Calories
- 771 kcal
- Protein
- 44 g
- Carbohydrate
- 77.1 g
- of which sugars
- 4.1 g
- Fat
- 29.2 g
- of which saturates
- 7.1 g
- Fibre
- 11.5 g
- Salt
- 1.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the chicken pieces in a pot over a high heat for 5-6 minutes, then stir in the sofrito and cook for 2 minutes.
- 2
Add the chopped tomatoes and 250ml water, cover and simmer for 25-30 minutes until the chicken has no pink remaining and is tender.
- 3
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 4
Warm the kidney beans in a small pan.
- 5
Serve the stewed chicken with the rice, kidney beans and sliced avocado on the side.
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