On January 21st each year, there is a great celebration in the Dominican Republic as the country celebrates its patroness, Our Lady of Altagracia. Legend says that the pious daughter of a rich merchant asked her father to bring her a portrait of Our Lady of Altagracia from Santo Domingo. Still, this was the first time anyone had heard of that title. The merchant, staying overnight at a friend’s house in another town, described his problem as they sat outdoors after dinner. An old man with a long beard, who just happened to be passing by, pulled a rolled-up painting from his bag and gave it to the merchant, saying, “This is what you are looking for.” It was the Virgin of Altagracia. They gave the old man a place to stay for the night, but by dawn, he was gone, not to be seen again. The merchant placed the image on their mantle. Still, it repeatedly disappeared only to be found outside, and the family finally returned it to the Church. The Blessed Mother, under the title, has been celebrated in the Church since 1692. In 1924, the Congress of the Dominican Republic declared the feast day a national holiday. The day is often celebrated with a traditional chicken and rice stew. While it may not be as cold in the Dominican Republic in January as here, this hearty stew is perfect for a cold evening.
Ingredients
2 pounds boneless, skinless chicken thighs
1 teaspoon ground black pepper
2 tablespoons light adobo seasoning (such as Goya)
3 tablespoons olive oil
2 green bell pepper, diced
1 onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 ½ cups medium-grain rice
2 (14.5 ounces) cans of diced tomatoes
6 cups low-sodium chicken broth
1 teaspoon red pepper
1 cup frozen peas
1 cup sliced pimento-stuffed green olives
¼ cup chopped fresh cilantro
Directions
