Dominican Republic recipes
Recipes from Dominican Republic: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
La Bandera Dominicana: Dominican White Rice, Stewed Red Beans and Chicken
How to make La Bandera Dominicana, the Dominican lunch of white rice, stewed red beans and pollo guisado served side by side. Based on a recipe in a 2024 Dominican cookbook, with notes on choosing auyama, ají cubanela and sour orange, the order of work, and checking chicken with a thermometer.
Mangú: Dominican Mashed Green Plantain with Red Onions and Los Tres Golpes
Dominican breakfast mangú, from choosing green plantains to mashing them smooth with their cooking water, red onions and the three sides. Its link to African food culture, regional differences, substitutes, storage and reheating, and fixes for mistakes, for 4 servings.
Locrio de Pollo: Dominican Chicken and Rice Cooked in One Pot
A recipe for locrio de pollo, a Dominican home-style dish. Bone-in chicken is browned in oil with burnt sugar, then cooked with tomato, olives, capers, squash, and rice in a single pot. Covers the story of Spain's yellow rice, how to make concón, the crispy rice at the bottom of the pot, and the heat that keeps it from scorching.