Sunday, April 13, 2014

Dominican Chicken & Beans

Tried a couple of new recipes tonight and I'm posting them together since they are often served together. They are from the Dominican Republic. I found the recipes at The Fanciful Fig. They are very similar to the Ecuadorian Seco de Gallina chicken dish and menestra bean dish that I have made lots of times, but for some reason haven't posted yet. Probably because I don't have measurements for anything. I just know how to make them.
 
When my youngest daughter Sabrina saw the marinade, she asked, "Is that supposed to look appetizing???" That didn't seem like a good start, but the dish is good with tender chicken and flavorful beans. 
Dominican Chicken
Serves 6-8

1 whole chicken, cut into pieces (3-4 lbs)
1/2 big yellow onion, chopped
1/2 green pepper, chopped
2/3 can of tomato paste
1/2 bunch cilantro, chopped
2 T. lime juice
1 T. soy sauce
1/2 head garlic, peeled and pressed through a garlic press
2 cubes chicken bouillon, crushed
2 T. canola oil
1 T. brown sugar
4 c. water

Remove skin and fat from the chicken pieces and rinse under cold water. Dry with paper towels.

In a large bowl, combine the onion, green pepper, tomato paste, cilantro, lime juice, soy sauce, garlic, bouillon and chicken pieces. Let marinate for 10 minutes or longer.

Heat oil in a heavy bottomed pan with a lid, such as a dutch oven, and add the brown sugar. Let the sugar burn. Add the chicken pieces to the pan, reserving the marinade. Brown the chicken pieces on all sides.

Add 4 cups of water to the marinade in the bowl. Add the marinade liquid to the pot by large spoonfuls to keep the chicken from sticking to the bottom. When the chicken is cooked through, add the remaining marinade. Cover and simmer for 20-30 minutes. Add more water to the pot if the chicken starts to stick during this time.

Serve over hot rice with a side of Dominican Beans.

Dominican Beans
Serves 6-8

2 cans of pinto beans and liquid, or 1 1/2 lb. dry pinto beans
2 T. vegetable oil
1/2 head of garlic, peeled and pressed in a garlic press
1/2 large yellow onion, chopped
1/2 green pepper, chopped
1/2 bunch cilantro, chopped
1/3 can tomato paste
1 cube chicken bouillon, crushed

If using dry beans, bring to a boil in a generous amount of water (3 times the amount of beans in the pot). Cover and simmer for 2 hours or until soft. Retain the bean liquid.

In a large saucepan heat the oil and brown the garlic. Add onion, green pepper and cilantro, and fry. Add tomato paste and chicken bouillon. Cook until well combined.

Add the beans to the mixture and add enough liquid to make it saucy. (If you are using canned beans, you may have to add water). Simmer for 30 minutes. Taste and adjust salt before serving.

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