CHICKEN FEET IN DOMINICAN REPUBLIC RECIPES

Steps:

• Add chicken to a large bowl and toss with sofrito and lemon juice. Let marinade about 30 minutes (overnight is fine, too)
• Meanwhile, stir together the stock and the tomato paste.
• When ready to cook, heat some oil in a large skillet over medium-high. Add sugar then chicken.
• Add in the sofrito-lemon marinade and pour the broth mixture on top.
• Stir, turn the chicken, and let simmer for about an hour.
• Serve with rice and beans to make a traditional meal called "La Bandera" made up of the colrs of the D.R. flag.

Steps:

• In a mixing bowl, squeeze the Lime (1) over the Chicken Drumstick (5). Add Dried Oregano (1/2 teaspoon), Ground Black Pepper (1/8 teaspoon), Fresh Cilantro (2 1/2 tablespoon), Chicken Bouillon Powder (1 package), Yellow Onion (1), Garlic (3 clove), Cubanelle Pepper (1/2), and Manzanilla Olives (1/4 cup).
• Cover and let marinate for 10 minutes.
• In a saucepan over high heat, warm Corn Oil (2 tablespoon). Add chicken, reserving the vegetables, and cook for 5 minutes, or until color develops on both sides.
• Add the vegetables, Chicken Bouillon Cube (2) and Tomato Paste (3 tablespoon). Mix until well combined.
• Add Water (3 cup) and Long Grain White Rice (2 cup). Taste and add Salt (to taste) if bland. Cover and cook over medium heat until water has evaporated.
• Turn heat to low, cover, and cook for another 25 minutes.
• Serve and enjoy!