On an afternoon ramble through the international section of Fiesta Mart recently we came across a section filled with bags emblazoned Dominican Beans.

Time to hit the kitchen.

In Apologetica Historia Sumaria, Bartolome de la Casas, a Spanish missionary, wrote that the “rich lands” of Dominica were “so fertile that with a strong fire-hardened stick they could easily dig and break the ground and prepare their fields.” Out of these fields come manioc, gourds, peanuts, and peppers; the most famous of which are cubanelles, a delicious, lightly-heated, fruity chile that we will use to great effect in our dish.

The Cradle Of The Americas may very well not have an official, standardized state chili, therefore we humbly submit the following

Dominican Republic Chili

3 quarts Stock, Chicken

8 each Chiles, Cubanelles, chopped

1 lb Chicken thigh meat, sliced into small hunks

1 lb Dominican beans (Goya) these marked our introduction to a Dominican bean, it’s closest parallel would be a common kidney but with a mealier texture. It is a very fine bean.

2 each Onion, yellow, chopped

1 each Garlic, head, minced

2 T. Sazon, Goya

1 12 oz Can Tomatoes, chopped

2 each Leaves, Bay

2 T. Vinegar, white

Method:

Time to make your sofrito

* Saute onions and chiles together for 20 minutes in lard

* Add Sazon and garlic, saute 15 minutes more

* Add tomatoes and vinegar, simmer 15 minutes, set aside

* Bring chicken stock to boil with beans, chicken and bay leaves

* Simmer for 90 minutes or til tender

* Add sofrito

* Simmer 15 minutes more

Notes: Garnish with crispy chicharrones and serve over rice

More from our Art and Science Of Chili category

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