Dominican Potato Salad Two Ways
This is that classic Dominican potato salad you see at every holiday table. Creamy, tangy, and loaded with flavor, with the option to turn half pink for that traditional beet version. It’s nostalgic, simple, and always a must.
This is that classic Dominican potato salad you see at every holiday table. Creamy, tangy, and loaded with flavor, with the option to turn half pink for that traditional beet version. It’s nostalgic, simple, and always a must.
Table of Contents
Ingredients
8–10 medium russet potatoes, peeled
6 medium carrots (or 3 extra-large carrots)
6 eggs
1 red onion, diced
1 cup white vinegar
1 tbsp salt
1 cup mayonnaise
Additional salt, to taste
For the Pink Version
1 can diced or sliced beets, diced
3–4 tbsp beet juice
Step-by-Step Instructions
Step 1: Cook the Vegetables & Eggs
Peel potatoes and cut each into thirds.
Peel and dice carrots into small pieces.
In a pot of boiling water, add potatoes and carrots. Boil for 20 minutes.
Add 6 eggs to the same pot. Boil for an additional 13 minutes.
Drain and let everything cool for about 20 minutes.
Step 2: Prep Onions and Assemble
In a bowl, combine diced red onion, 1 tbsp salt, and 1 cup white vinegar.
Set aside to soak while everything cools.
Dice cooled potatoes, carrots, and eggs.
In a large bowl, combine potatoes, carrots, and eggs.
Drain the onions and add them to the bowl.
Add 3–4 tablespoons of the vinegar (not all).Add 1 cup mayonnaise. Mix well.
Taste and adjust salt if needed.
This is the traditional Dominican white potato salad. Reserve half if making the pink version.
Step 3: Make the Pink Version
Dice the beets.
Add diced beets and 4 tablespoons of beet juice to the reserved half of the salad, add more beet juice to reach your desired color.
Mix until evenly pink.
Notes from My Kitchen
Don’t overcook the potatoes — you want them tender but not mushy.
Only add a little vinegar back in — too much will overpower the mayo.
The pink version is a holiday classic
Dominican Potato Salad Two Ways
Ingredients
Instructions
Habichuelas Blancas Guisadas (Dominican White Stewed Beans)
A simple pot of habichuelas blancas that still brings full flavor. The auyama melts into the broth and gives it that natural thickness we love. This is everyday Dominican comfort, best served with white rice, and a saucy beef main.
A simple pot of habichuelas that still brings full flavor. The auyama melts into the broth and gives it that natural thickness we love. This is everyday Dominican comfort, best served with white rice, and a saucy beef main.
Table of Contents
Ingredients
2 tbsp oil
1 garlic clove, smashed
½ red onion
1 piece red bell pepper
1 piece green bell pepper (or cubanelle)
1 tbsp sofrito
½ chicken bouillon cube
2 recao (culantro) leaves
1 can small white beans, drained
2 pieces auyama (calabaza/kabocha squash)
2 cups water
Fresh cilantro
Step-by-Step Instructions
1. Build the base
In a pot over medium-high heat, add oil. Add smashed garlic, red onion, red bell pepper, and green pepper.
Cook until vegetables begin to brown.
2. Add seasoning
Stir in sofrito, half a chicken bouillon cube, and recao leaves.
3. Add beans & squash
Add drained white beans and combine with the seasoning.
Add auyama pieces and 2 cups of water.
4. Simmer
Cover and cook for 20 minutes.
5. Adjust & finish
Remove large vegetable pieces if desired
Add ½ cup of water if the broth is too thick. Lower heat to low.
Add fresh cilantro.
Cover and cook for 5 more minutes.
Serve warm with white rice.
Notes from My Kitchen
Half a bouillon cube keeps it balanced.
Auyama naturally thickens the broth.
These taste even better the next day
Habichuelas Blancas Guisadas
Ingredients
Instructions
Lemon Pepper Salmon
A bright, citrusy salmon that comes together fast but still feels complete. The lemon, seasoning, and oil bake into a flavorful, juicy finish. Easy, reliable, and perfect for a quick dinner.
A bright, citrusy salmon that comes together fast but still feels complete. The lemon pepper seasoning and oil bake into a flavorful, juicy finish. Easy, reliable, and perfect for a quick dinner.
Table of Contents
Ingredients
5 salmon filets (about 3 lbs total), cut in half
½ cup avocado oil
1 tbsp Tony’s Cajun seasoning (or any all-purpose seasoning)
1 tbsp lemon pepper seasoning
1 tsp salt
Zest of 1 lemon
Juice of 1 lemon
Lemon slices (for topping)
Step-by-Step Instructions
Preheat oven
Preheat oven to 400°F.
Make the marinade
In a bowl, combine avocado oil, Tony’s seasoning, lemon pepper seasoning, salt, lemon zest, and lemon juice. Mix well.
Prepare the salmon
Arrange salmon filets in a baking dish or sheet pan. Generously baste each piece with the marinade.
Add lemon
Top each filet with lemon slices. Sprinkle extra lemon pepper seasoning over the top.
Bake
Roast at 420°F for 15 minutes. Air fryer option: Air fry at 400°F for 10 minutes.
Serve
Remove from oven and serve immediately.
Notes from My Kitchen
Don’t overcook — salmon should flake easily but stay moist.
Air fryer gives a slightly crisp edge.
Perfect with rice, roasted veggies, or salad.
Lemon Pepper Salmon
Ingredients
Instructions
Honey Mustard Lamb Chomps
Juicy lamb chops with a sweet and tangy honey mustard glaze that hits every time. The marinade builds flavor, and that final glaze brings it all together. This one feels a little special without being complicated.
Juicy, honey mustard lamb chops with a sweet and tangy honey mustard glaze that hits every time. The marinade builds flavor, and that final glaze brings it all together. This one feels a little special without being complicated.
Table of Contents
Ingredients
4 lbs lamb chops
3 cups milk (for soaking)
1 cup avocado oil
½ tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tbsp dried parsley
1 tbsp Dijon mustard
1 tbsp brown sugar
For the Glaze
½ cup honey
2 tbsp Dijon mustard
Step-by-Step Instructions
Step 1: Clean & Soak (Optional but Recommended)
Rinse lamb chops under cold water.
Place in a bowl and cover with milk.
Let sit for 30 minutes to reduce the gamey flavor.
Discard milk and rinse chops again. Pat dry.
Step 2: Make the Marinade
In a bowl, combine avocado oil, salt, garlic powder, onion powder, paprika, dried parsley, Dijon mustard, and brown sugar.
Mix well.
Step 3: Marinate
Toss lamb chops generously in the marinade, ensuring they are fully coated.
Marinate in the refrigerator for a couple of hours.
Step 4: Cook
Heat a pan until it begins to smoke.
Lower heat to medium.
Cook lamb chops for 6 minutes per side for well done.
(Cook less for medium. Simmer
Step 5: Glaze
In a small bowl, combine honey and Dijon mustard.
Pour glaze over cooked lamb chops.
Notes from My Kitchen
Milk soak helps mellow strong lamb flavor.
High heat creates a beautiful sear.
Perfect for date night or hosting
Honey Mustard Lamb Chops
Ingredients
Instructions
Habichuelas Guisadas (Canned Beans)
This is the quick version of habichuelas that still tastes like you took your time. Built with sofrito, recao, and auyama for that classic Dominican flavor. Weeknight-friendly and always reliable.
This is the quick version of habichuelas that still tastes like you took your time. Built with sofrito, recao, and auyama for that classic Dominican flavor. Weeknight-friendly and always reliable.
Table of Contents
Ingredients
1 can pinto beans, drained and rinsed
2 tbsp oil
½ chicken bouillon cube
⅓ red onion, diced
⅓ bell pepper, diced
1 tbsp sofrito
3 recao (culantro) leaves
1 tbsp tomato paste
2 pieces auyama (calabaza/kabocha squash), cubed
2 cups water (approximately)
Fresh cilantro
Step-by-Step Instructions
1.Prep the Beans
Drain and rinse the canned pinto beans to remove excess salt.
2. Build the base
In a pot over medium-high heat, add oil. Add half of a chicken bouillon cube, red onion, and bell pepper.
Stir and sauté until slightly softened.
3. Add flavor
Stir in sofrito, add rinsed beans and mix.
4. Add liquid and vegetables
Pour in about 2 cups of water (the bean can holds about 1¾ cups — use that as your guide). Add tomato paste, recao leaves, auyama pieces, and fresh cilantro..
5. Simmer
Lower heat to medium. Cover and cook for 20 minutes.
5. Adjust & finish
Remove leafy herbs. Check liquid and salt levels.
If needed, add ½ cup water. Cover and cook for 3 more minutes.
Serve warm with white rice.
Notes from My Kitchen
Rinsing canned beans helps control salt.
Auyama naturally thickens the broth.
These taste even better the next day
Habichuelas Guisadas (Dominican Stewed Beans)
Ingredients
Instructions
Moro Rojo
A classic Dominican moro that brings rice and beans together in one pot. The seasoning and achiote oil give it that deep color and flavor we grew up on. This is a staple that belongs next to any main dish.
A classic Dominican moro rojo that brings rice and beans together in one pot. The seasoning and achiote oil give it that deep color and flavor we grew up on. This is a staple that belongs next to any main dish.
Table of Contents
Ingredients
¼ cup achiote oil
½ red onion, chopped
½ bell pepper, chopped
2 tbsp garlic paste
3 tbsp sofrito
2 cans kidney beans, drained
2 chicken bouillon cubes
Recao (culantro)
4 cups long grain rice, washed
4 cups water
Fresh cilantro
Step-by-Step Instructions
Build the base
In a pot over medium-high heat, warm the achiote oil. Add chopped red onion and bell pepper. Stir in garlic paste and sofrito and combine.
Add beans & seasoning
Add the drained kidney beans. Add the chicken bouillon cubes and recao. Break down the bouillon cubes and combine. Cook for about 3 minutes.
Add rice
Stir in the washed rice. Mix until the rice takes on a yellowish color from the oil and seasoning.
Add water & cook
Pour in 4 cups of water. Cover and cook for 8–10 minutes, until the rice absorbs the liquid.
Steam the rice
Lower the heat to low. Form a small rice “mountain” in the center to prevent sticking.
Add fresh cilantro on top. Cover and cook for 25 minutes.
Serve
Fluff and serve warm.
Notes from My Kitchen
Achiote oil gives that beautiful color (substitute for 1 sazon packet).
Recao adds depth and authenticity.
Forming the rice mound helps ensure even cooking.
Moro Rojo (Moro de Habichuela Roja) Side
Ingredients
Instructions
Pechuga Guisada (Dominican Stewed Chicken Breast)
Tender chicken simmered in a rich Dominican-style gravy that’s full of flavor. That touch of browned sugar gives it the color and depth we all recognize. Spoon it over rice and let the sauce carry the plate.
Tender chicken simmered in a rich Dominican-style gravy that’s full of flavor. That touch of browned sugar gives it the color and depth we all recognize. Spoon it over rice and let the sauce carry the plate.
Table of Contents
Ingredients
2 lbs chicken tenderloins (or sliced chicken breast)
1 tbsp garlic paste
2 tbsp sofrito
1 tbsp adobo
1 tbsp oregano
1 tbsp soy sauce
Sliced red onion
Sliced bell peppers
2 tbsp oil
1 tsp sugar
3 cups water (added to seasoning bowl)
1 heaping tbsp tomato paste
Step-by-Step Instructions
Season the chicken
In a bowl, combine chicken with garlic paste, sofrito, adobo, oregano, soy sauce, onion, and bell peppers. Toss well to coat.
Start the base
In a pot over medium-high heat, heat oil for 2 minutes. Add sugar and allow it to brown.
Brown the chicken
Add seasoned chicken to the pot. Let sit for 5 minutes without stirring to develop color.
Add liquid & cook
Toss and stir the chicken. Add 3 cups of water to the seasoning bowl, pour it into the pot. Cover and cook for 15 minutes.
Finish the gravy
Add a heaping tablespoon of tomato paste and stir to combine. Lower heat to medium-low. Cover and cook for 10 more minutes.
Serve
Serve hot with white rice and plenty of that gravy.
Notes from My Kitchen
Browning the sugar gives the stew that deep Dominican color.
This gravy is the star — don’t skip the tomato paste step.
Perfect for meal prep.
Pechuga Guisada
Ingredients
Instructions
Pollo Guisado con Papas y Zanahoria
A cozy, loaded version of pollo guisado with potatoes and carrots simmered right into the stew. Everything cooks down and absorbs that rich, tomato-based sauce. This is the kind of dish that holds down a full plate every time.
A cozy, loaded version of pollo guisado with potatoes and carrots simmered right into the stew. Everything cooks down and absorbs that rich, tomato-based sauce. This is the kind of dish that holds down a full plate every time.
Table of Contents
Ingredients
3 lbs chicken (thighs and drumsticks)
2 tbsp sofrito
2 tbsp garlic paste
5–6 olives + splash of olive juice
1 tbsp all-purpose seasoning
½ tbsp black pepper
1 tsp cumin
2 tbsp Worcestershire sauce
1 medium yellow onion, sliced
1 bell pepper (red or cubanelle), sliced
2 small potatoes, peeled and diced (or 3 medium)
Baby carrots (optional)
2 chicken bouillon cubes
1 cup diced tomatoes
½ cup tomato sauce
2 cups water
2 bay leaves
Fresh cilantro
1 tsp sugar (to balance acidity)
2 tbsp oil
Step-by-Step Instructions
Season the chicken
In a bowl, combine chicken with sofrito, garlic paste, olives (plus a little juice), all-purpose seasoning, black pepper, cumin, Worcestershire sauce, and dry seasonings oregano, adobo, onion powder. Toss well and set aside.
Start the base
In a pot over medium-high heat, heat oil. Toast 1 chicken bouillon cube for flavor and color.
Brown the chicken
Add the chicken to the pot and let it bronze for about 3 minutes. Flip.
Add liquids & vegetables
Add tomato sauce, diced tomatoes, water, onion, bell pepper, potatoes, carrots, and bay leaves. Add the remaining bouillon cube. Cover and cook for 35 minutes on medium-high heat.
Taste & adjust
Taste the broth. If slightly acidic, add 1 teaspoon of sugar to balance. Stir.
Finish cooking
Cook for an additional 10 minutes.
Serve
Garnish with fresh cilantro and serve warm.
Notes from My Kitchen
Toasting the bouillon deepens flavor and color.
Sugar balances the acidity of tomato-based stews.
This is perfect over white rice.
Pollo Guisado con Papas y Zanahoria
Ingredients
Instructions
Salmon & Broccoli - Takeout Style
That glossy, takeout-style salmon and broccoli made right at home. The sauce is garlicky, slightly sweet, and coats everything perfectly. Quick, flavorful, and perfect over rice.
That glossy, takeout-style salmon and broccoli made right at home. The sauce is garlicky, slightly sweet, and coats everything perfectly. Quick, flavorful, and perfect over rice.
Table of Contents
Ingredients
For the Sauce
2 tbsp butter
8 garlic cloves, grated
1 cup water
1 tsp ground ginger
¼ cup low sodium soy sauce
Dash red pepper flakes
2 tbsp sugar (add more if desired)
1 tbsp cornstarch + 1 tbsp water (slurry)
For the Salmon and Brocoli
3 salmon filets, cut into cubes
2 tbsp avocado oil
1 tbsp salt
2 cups broccoli
Step-by-Step Instructions
Step 1: Make the Sauce
Build the base
In a large pan over medium heat, melt butter. Add grated garlic and toast briefly.
Add liquid & seasoning
Pour in water, ground ginger, soy sauce, red pepper flakes, and sugar.
Bring to a simmer.
Thicken
Stir together cornstarch and water to create a slurry. Pour into the simmering sauce.
Lower heat to low and let simmer for a few minutes until thickened.
Step 2: Cook the Salmon
Season
Toss cubed salmon with avocado oil and salt.
Air fry
Spread salmon on the air fryer tray. Air fry at 400°F for 10 minutes (or bake at 425 for 12 minutes). No flipping needed.
Step 3: Combine
Add broccoli
Microwave broccoli according to package instructions (slightly undercook for a firmer bite).
Finish
Add the cooked salmon and broccoli to the sauce. Gently toss to coat. Cover for 1 minute.
Serve
Serve warm and enjoy.
Notes from My Kitchen
The cornstarch slurry gives you that glossy takeout-style sauce.
Slightly undercooking the broccoli keeps it from getting mushy.
This pairs perfectly with white rice.
Salmon & Broccoli (Takeout-Style)
Ingredients
Instructions
Carne Frita (Dominican Style Fried Steak)
Crispy on the outside, juicy on the inside, just how carne frita should be. The garlic, oregano, and lime bring that bold Dominican flavor in every bite. Serve it hot with tostones and extra lime on the side.
Crispy on the outside, juicy on the inside, just how carne frita should be. The garlic, oregano, and lime bring that bold Dominican flavor in every bite. Serve it hot with tostones and extra lime on the side.
Table of Contents
Ingredients
2 lbs sliced top sirloin steak
8 garlic cloves
1 tbsp salt
1 tbsp ground oregano
1 tbsp black pepper
½ tbsp soy sauce
Juice of 2 limes
Oil for frying
Step-by-Step Instructions
1. Prep the Steak
Layer steaks together and cut into 1½-inch wide pieces. Clean steak with lime juice and water. Rinse and pat dry.
2. Start the browning process
In a pilón (or mortar and pestle), mash: Garlic cloves and salt. Mash until a thick paste forms.
3. Season
Add garlic paste to steak. Add oregano, black pepper, soy sauce, and lime juice. Mix well to coat evenly.
4. Fry
Heat oil on high heat for 3 minutes. Lower to medium once steak is added.
Fry for 3 minutes. Flip and fry another 3 minutes.
Cook in batches to avoid overcrowding and dropping oil temperature.
Notes from My Kitchen
Thin cut steak cooks fast, don’t overcook.
High heat first, then medium keeps it juicy.
Best served with tostones and lime wedges.
This tastes like summer nights and loud music
Carne Frita
Ingredients
Instructions
Coquito Tres Leches
A holiday twist on tres leches with all the flavors of coquito. Coconut, warm spices, and that rich soak come together in every bite. This is the kind of dessert you make ahead and let it do its thing, then wow your guests.
A holiday twist on tres leches with all the flavors of coquito. Coconut, warm spices, and that rich soak come together in every bite. This is the kind of dessert you make ahead and let it do its thing, then wow your guests.
Table of Contents
Ingredients
For the Cake
½ stick unsalted butter, softened
5 large eggs
2 cups all-purpose flour
1½ cups granulated sugar
Pinch of salt
1 tsp baking powder
½ cup milk
1 tsp vanilla extract
“Four Leches” Soaking Milk
1 can sweetened condensed milk
1 can evaporated milk
1½ cups coconut cream
1 cup coconut milk
1 tbsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
Optional: 2 oz white rum
Whipped Cream
3 cups heavy cream
1 cup powdered sugar
1 tsp vanilla extract
Step-by-Step Instructions
1. Make the Cake
Preheat oven to 350°F.
In a bowl, whip softened butter until smooth.
Add eggs and combine well.
Add flour, sugar, salt, baking powder, milk, and vanilla.
Mix until fully incorporated.
Spray baking pan with baking spray.
Pour batter into pan and gently tap once on the counter to remove air bubbles.
Bake for 28 minutes.
Remove from oven and cool for 30 minutes.
2. Soak the Cake
Once cake has cooled, poke holes generously across the surface.
Flip cake and poke holes on the other side as well.
Pour half of the milk mixture over the cake and allow it to absorb.
Pour remaining milk mixture over the cake.
Allow cake to fully absorb liquid before frosting.
3. Top with Whipped Cream
Combine all ingredients in a bowl.
Whip for about 3 minutes until stiff peaks form.
Spread evenly over soaked cake.
Garnish with coconut flakes and a sprinkle of cinnamon.
Notes from My Kitchen
This is technically “Cuatro Leches” because of the coconut cream.
Cake absorbs ALL the milk, trust the process.
Best made a few hours ahead (or overnight) for maximum flavor.
Rum is optional, keep it family-friendly or spike it for the holidays.
Coquito Tres Leches
Ingredients
Instructions
Roasted Turkey (Pernil Style)
A Dominican-style turkey that actually delivers on flavor. Seasoned like pernil and roasted until juicy and tender throughout. This is the one that changes people’s mind about turkey.
A Dominican-style turkey that actually delivers on flavor. Seasoned like pernil and roasted until juicy and tender throughout. This is the one that changes people’s mind about turkey.
The Turkey That Converts Turkey Haters
Table of Contents
Ingredients
1 (10 lb) whole turkey
4 tbsp sofrito
2 tbsp garlic paste
2 tbsp sazón or adobo
Juice of 2 limes
2 tbsp soy sauce
2 tbsp Worcestershire sauce (salsa inglesa)
2 tbsp oregano
Reynolds oven roasting bag
Step-by-Step Instructions
1. Prep the Turkey
Clean turkey with vinegar and limes.
Rinse and pat dry.
Using a knife, poke deep X-shaped holes all over the turkey.
2. Make the Marinade
In a bowl, combine:
Sofrito
Garlic paste
Sazón or adobo
Lime juice
Soy sauce
Worcestershire sauce
Oregano
Mix well.
3. Season and Marinate
Pour marinade into the X-shaped holes.
Rub seasoning all over turkey — inside cavity too.
Place turkey breast side down into oven bag.
Pour remaining seasoning over turkey.
Tie bag at the top, leaving room for steaming.
Refrigerate for 2–3 days (overnight minimum).
Roasting Instructions
Preheat oven to 400°F.
Flip turkey breast side up inside bag.
Poke 3 small ventilation holes near the top knot.
Place on an oven safe baking dish.
Roast for 3 hours.
Finish
Carefully cut open and remove oven bag.
Turkey should be deeply golden no broiling needed.
Remove legs and wings.
Shred breast meat and toss in pan juices.
Arrange legs and wings on top.
Garnish with sliced peppers and greens.
Notes from My Kitchen
Oven bag keeps the turkey juicy.
Breast-side down during marinating = more flavor absorption.
Shredding makes serving easier for holiday tables.
This method converts turkey skeptics every time.
Roasted Turkey (Pernil Style)
Ingredients
Instructions
Shrimp & Broccoli - Takeout Style
A quick, Asian takeout-style shrimp and broccoli that comes together in minutes. The sauce is glossy, slightly sweet, and coats everything perfectly—your favorite weeknight dinner with full takeout vibes.
A quick, Asian takeout-style shrimp and broccoli that comes together in minutes. The sauce is glossy, slightly sweet, and coats everything perfectly. Weeknight dinner with full takeout vibes.
Table of Contents
Ingredients
1 lb jumbo shrimp (16/20 count), peeled and deveined
5 garlic cloves, grated
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp paprika
3 tbsp oil (avocado oil or preferred oil)
2 tbsp cornstarch
3 tbsp honey
¾ cup low sodium soy sauce
1 bag microwave broccoli
Red pepper flakes (optional, for heat)
Step-by-Step Instructions
Step 1: Season the Shrimp
In a bowl, combine:
Grated garlic
Onion powder
Garlic powder
Black pepper
Paprika
Oil
Cornstarch
Honey
Soy sauce
Mix well until shrimp are fully coated.
Step 2: Cook the Salmon
Toss cubed salmon with avocado oil and salt.
Spread salmon on the air fryer tray. Air fry at 400°F for 10 minutes (or bake at 425 for 12 minutes). No flipping needed.
Step 3: Combine
Microwave broccoli according to package instructions (slightly undercook for a firmer bite).
Add the cooked salmon and broccoli to the sauce. Gently toss to coat. Cover for 1 minute.
Step 4: Serve
Serve warm and enjoy.
Notes from My Kitchen
The cornstarch slurry gives you that glossy takeout-style sauce.
Slightly undercooking the broccoli keeps it from getting mushy.
This pairs perfectly with white rice.
Shrimp and Broccoli - Takeout Style
Ingredients
Instructions
Asopao de Longaniza
This asopao de longaniza is rich, smoky, and packed with flavor in every spoonful. The rice thickens the broth just right, and those bites of longaniza throughout? That’s the best part. Every time I make this, I regret not making more because it disappears fast.
This asopao de longaniza is rich, smoky, and packed with flavor in every spoonful. The rice thickens the broth just right, and those bites of longaniza throughout? That’s the best part. Every time I make this, I regret not making more because it disappears fast.
Table of Contents
Ingredients
2 packs Dominican longaniza, sliced (varied sizes)
2 tbsp oil
2 tbsp garlic paste
2 tbsp sofrito
2 chicken bouillon cubes, crumbled
1 tbsp olives
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1 celery rib (left in large pieces)
1 red onion (cut in large chunks)
2 sazón packets (use 1 if using Goya)
1 1/2 cups long grain rice, washed
4–5 pieces auyama (calabaza / squash)
7 cups water
Fresh cilantro
Fresh recao / culantro
Juice of 1 lime or naranja agria
Step-by-Step Instructions
Slice the longaniza into pieces, mixing sizes between small and larger chunks for texture.
Heat oil in a large pot over medium-high heat. Add the longaniza and brown on all sides for about 5 minutes.
Add garlic paste, sofrito, crumbled bouillon cubes, and olives. Stir and cook for 1–2 minutes to build flavor.
Add bell peppers, celery, and red onion. Keep the celery and onion in larger pieces so they’re easy to remove later. Stir everything together.
Add sazón packets and mix well until everything is evenly coated and vibrant in color.
Add the washed rice and auyama. Stir until the rice is fully coated and takes on the color of the mixture.
Pour in the water and add cilantro and recao (tie them together if you want to easily remove later).
Cover the pot and bring to a boil. Cook on medium-high heat for 20 minutes.
After 20 minutes, stir the pot, lower the heat to low, cover again, and cook for another 25 minutes until the rice is tender and the broth has thickened.
Remove the large pieces of celery and onion.
Finish with a squeeze of lime or naranja agria, stir, taste, and adjust seasoning if needed.
Notes from My Kitchen
That rice expands a lot, don’t add more or it’ll get too thick.
Cutting the longaniza in different sizes gives you the best bites.
The consistency should be between a soup and a stew.
Serve with white rice and avocado on the side 😌
Asopao de Longaniza
Ingredients
Instructions
Chicken and Sausage Skillet
This chicken and sausage skillet is quick, flavorful, and perfect for a weeknight dinner. It’s savory with a little sweetness from the sauce and pairs perfectly with rice or mashed potatoes.
This chicken and sausage skillet is quick, flavorful, and perfect for a weeknight dinner. It’s savory with a little sweetness from the sauce and pairs perfectly with rice or mashed potatoes.
Table of Contents
Ingredients
1 pack sausage, sliced
2 large chicken breasts, diced
1 red bell pepper
1 yellow bell pepper
1 small yellow onion
2 tsp onion powder
2 tsp garlic powder
2 tsp black pepper
2 tsp paprika
1 tbsp dried parsley
2 tsp adobo
2 tbsp hoisin sauce
2 tbsp sesame oil
1 cup water
Step-by-Step Instructions
Brown the sausage and set it aside.
Add chicken, peppers, and onion.
Season and mix well.
Cook chicken for 10 minutes.
Add sausage and water.
Simmer 10 minutes.
Notes from My Kitchen
Use any sausage you have.
This is a great clean-out-the-fridge meal.
Chicken and Sausage Skillet
Ingredients
Instructions
Chicken Fajita Sandwiches
These chicken fajita sandwiches are juicy, cheesy, and packed with flavor in every bite. The peppers and onions soak up all that seasoned chicken goodness, and that creamy, tangy sauce takes it over the top. This is one of those meals that turns into a regular, real quick.
These chicken fajita sandwiches are juicy, cheesy, and packed with flavor in every bite. The peppers and onions soak up all that seasoned chicken goodness, and that creamy tangy sauce takes it over the top. This is one of those meals that turns into a regular, real quick.
Table of Contents
Ingredients
3 chicken breasts, butterflied
2 tbsp chicken and herb seasoning
1 tbsp paprika
1 tbsp dried parsley
3 tbsp oil
1/2 cup water
1 small yellow onion, sliced
2 bell peppers, sliced
1/2 tbsp chicken and herb seasoning
1 tbsp white vinegar
Provolone cheese
3 tbsp ketchup
3 tbsp mayo
2 tbsp French dressing
1 tsp garlic powder
Bread of choice
Step-by-Step Instructions
Season the chicken with seasoning, paprika, parsley, and oil.
Cook on medium-high heat for 6 minutes per side.
Deglaze with water, simmer, and reserve broth.
Sauté onions and peppers with seasoning and vinegar.
Slice chicken and return to the pan with broth.
Add cheese and let it melt.
Mix sauce ingredients.
Assemble on toasted bread.
Notes from My Kitchen
That broth brings everything together.
Use sturdy bread so it holds up.
This filling is just as good over rice.
Chicken Fajita Sandwiches
Ingredients
Instructions
Chipotle Steak Tostadas
These chipotle steak tostadas are smoky, spicy, and layered with bold flavor. The creamy toppings balance everything out perfectly.
These chipotle steak tostadas are smoky, spicy, and layered with bold flavor. The creamy toppings balance everything out perfectly.
Table of Contents
Ingredients
1/2 can chipotle peppers in adobo
1/2 yellow onion
10 garlic cloves
Fresh cilantro
Juice of 1 lime
1 tbsp salt
1 tsp cumin
1/3 cup olive oil
NY strip steak, cubed
Oil for cooking
Tostadas
Guacamole
Cheese
Sour cream
Sliced onions
Cilantro sauce (optional)
Step-by-Step Instructions
Blend marinade ingredients.
Coat the steak and marinate 1 hour.
Cook steak on high heat until charred.
Assemble tostadas with toppings.
Notes from My Kitchen
Adjust chipotle for spice level.
Don’t overcrowd the pan.
Chipotle Steak Tostadas
Ingredients
Instructions
Dominican Chicken Soup (Sopa de Pollo)
This Dominican chicken soup is rich, comforting, and full of that deep homemade flavor that just hits different. The broth is infused with garlic, herbs, and spices, then loaded with tender chicken and hearty vegetables. The perfect example of comfort in a bowl.
This Dominican chicken soup is rich, comforting, and full of that deep homemade flavor that just hits different. The broth is infused with garlic, herbs, and spices, then loaded with tender chicken and hearty vegetables. Whether you’re feeling under the weather or just need a warm bowl of comfort, this is the one.
Table of Contents
Ingredients
8–10 cups water
2 lbs chicken thighs and drumsticks (cleaned, skin removed)
4 chicken bouillon cubes
5 garlic cloves, smashed
1 red onion (cut with a cross)
2 celery ribs
1 tbsp sofrito
Fresh cilantro (1 small bunch)
Fresh recao / culantro (1 small bunch)
1 tsp whole allspice (malagueta)
2 small potatoes, cubed
1–2 ears of corn, cut into pieces
1 carrot, sliced
4–5 pieces auyama (calabaza / squash)
1 handful fideos (or angel hair pasta), broken (optional)
Juice of 1 lime (or to taste)
Step-by-Step Instructions
Blend marinade ingredients.
Coat the steak and marinate 1 hour.
Cook steak on high heat until charred.
Assemble tostadas with toppings.
Notes from My Kitchen
That cross-cut onion is a little trick that gives flavor without leaving chunks behind.
Malagueta is key for that authentic taste.
Add noodles only if you’re eating right away — they soak up broth fast.
Serve with white rice and avocado on the side 😌
Dominican Chicken Soup (Sopa de Pollo)
Ingredients
Instructions
Dominican Sancocho
Sancocho is a rich, hearty stew packed with meats, root vegetables, and deep flavor that only comes from cooking low and slow. This is the kind of pot that brings everybody to the kitchen, and once you make it, you officially unlock Tía-level cooking.
Sancocho is a rich, hearty stew packed with meats, root vegetables, and deep flavor that only comes from cooking low and slow. This is the kind of pot that brings everybody to the kitchen, and once you make it, you officially unlock Tía-level cooking.
Table of Contents
Ingredients
2 lbs chuck beef
2 lbs chicken thighs
4 smoked pork chops
3 plátanos
Yuca
Yautía
Auyama
1 red onion
Bell pepper
Celery
6 tbsp sofrito
6 tbsp garlic paste
4 tbsp ranchero seasoning
4 tbsp adobo
4 tbsp oil
1 tbsp sugar
2–3 bouillon cubes
Cilantro
Recao
Corn
Lime or vinegar
Water
Step-by-Step Instructions
1. Prep the Vegetables
Peel yuca, plátano, yautía, and auyama.
Keep them in water to prevent browning.
2. Season the meats:
In a bowl, combine:
Chuck beef
chicken thighs
smoked pork chops
Garlic paste
Adobo
Sofrito
Ranchero seasoning
Mix well.
3. Start the stew
In a large pot, heat oil with sugar until slightly caramelized.
Add beef first with 3 cups of water. Cover and cook for 30 minutes.
4. Add remaining meats:
Add chicken and smoked pork chops with another 3 cups of water.
Add bell pepper and celery. Cover and cook for 20 minutes.
5. Add the vegetables:
Add all root vegetables and cover with additional water.
Add whole onion, cilantro, and recao (tie together for easy removal).
Cover and cook for 30 minutes until everything is tender.
6. Build the body:
Remove large pieces of vegetables and blend into a puree.
Return puree to the pot to thicken the broth.
7. Finish
Taste and adjust salt with chicken bouillon cubes as needed.
Add lime juice or vinegar for acidity.
Add corn and cook for another 10 minutes.
Serve hot with white rice and avocado on the side.
Notes from My Kitchen
This is a process, not a rush meal.
The flavor within this sancocho builds in layers.
Dominican Sancocho
Ingredients
Instructions
Garlic Soy Baked Chicken
This garlic-soy-baked chicken is simple, juicy, and packed with flavor. This is an easy go-to dinner.
This garlic soy baked chicken is simple, juicy, and packed with flavor. This is an easy go-to dinner.
Table of Contents
Ingredients
3 lbs chicken (drums and thighs)
10 garlic cloves, grated
Juice of 1 lime
1 tbsp adobo
1/3 cup soy sauce
1/4 cup oil
Step-by-Step Instructions
Mix marinade.
Coat chicken and marinate.
Bake at 375 for 50 minutes.
Notes from My Kitchen
Broil the garlic soy chicken at the end for a nice brown and crisp color.
