Quick Recipes and Easy

Dominican Republic Cuisine

Dominican Republic Cuisine is predominantly made up of a combination of Taino, Spanish and African influences over the last few centuries. Typical cuisine is quite similar to what can be found in other Latin American countries, but many of the names of dishes are different. Breakfast usually consists of eggs and mangú (a boiled cassava or some other root vegetable). For heartier versions, these are accompanied by deep-fried meat and/or cheese. Similar to Spain, lunch is generally the largest and most vital meal of the day. Lunch usually consists of some type of meat (chicken, pork or fish), rice and beans, and a side part of salad. ‘La Bandera’, the most well loved lunch dish, consists of broiled chicken, white rice and red beans. Typical Dominican cuisine usually accommodates all four food groups, incorporating meat or seafood; rice, potatoes or plantains; and is accompanied by some other type of vegetable or salad. Many dishes are made with ‘sofrito’, which is a mix of local herbs and spices sautéed to bring out all of the dish’s flavors.

Locrio de Pollo (Rice and Chicken)

Note: Before starting to cook, remove skin from chicken and wash under warm water. Rub with wedges of lemon and cut into small pieces.


4 pounds chicken

4 cups rice

7 cups water

5 tablespoons oil

1 teaspoon sugar

4 tablespoons tomato paste

1/4 cup green peppers, chopped

1 pinch oregano

1 teaspoon crushed garlic

1 pinch black pepper

1/8 cup chopped pitted olives

1/4 cup celery, chopped

1 teaspoon parsley, finely chopped

1 teaspoon coriander, finely chopped

1/2 teaspoon of thyme leaves



* Marinate the chicken for approximately 10 minutes in a bowl containing the green peppers, oregano, garlic, black pepper, olives, celery, parsley, coriander, and thyme.

* In an iron pot, heat 3 tablespoons of oil, reserving 2 tablespoons for later use. Add sugar to heated oil and quickly stir. When sugar turns dark brown, add the chicken (without the vegetables), being careful with splattering oil.

* Stir, cover and let simmer at medium heat for 10 minutes, adding tablespoonfuls of water regularly to prevent it from burning.

* Add the vegetables. Add tomato paste and stir to combine. Add remaining water and bring to a boil. Add salt to taste.

* Add the rice and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait for 15 minutes, uncover and stir, before adding remaining oil.

* Cover and wait another 5 minutes. Taste chicken it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.

Arroz Con Fideos (Golden Rice and Noodles)


4 cup of rice

1/2 cup of noodles

1 cube of chicken stock

6 cups water

5 spoons of oil

1 teaspoon of salt


* Heat 3 tablespoons of oil, add the noodles and stir until they are golden brown being careful not to let them burn.

* Add the chicken stock and the salt, and stir until the chicken stock has dissolved. Add the water, bring to a boil and then add the rice.

* Stir regularly to avoid excessive sticking. When all the water has evaporated cover with a tight fitting lid and simmer on very low heat.


* If necessary, cover and leave another 5 minutes on very low heat. Serve with meat (or seafood), as a side dish and beans.

Masitas (Coconut Biscuits)

Note: Before starting to cook, brush up a baking sheet with oil.


100 grams of all-purpose white flour

50 grams of creamed butter

40 grams of sugar

1 egg

1/2 cup of coconut chopped into very small cubes

1 teaspoon of baking powder

2 tablespoons of milk


* Mix all the ingredients and incorporate well.

* Place tablespoonfuls of the mixture on the baking sheet. Bake until they turn golden brown.

* Place on a rack and let cool to room temperature before serving.


Edmund Jarvis writes on Cooking, Internet and Affiliate Marketing. Learn more by visiting my blog caribbeanislandcuisine.blogspot.com/ caribbeanislandcuisine.blogspot.com/

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