18 Delicious Easy Dominican Recipes Authentic

Dive into the vibrant flavors of the Dominican Republic with our roundup of 18 Delicious Easy Dominican Recipes! Perfect for home cooks looking to spice up their meal rotation, these authentic dishes bring a taste of the Caribbean to your kitchen. From quick dinners to comfort food classics, each recipe is a celebration of flavor and simplicity. Ready to explore? Let's get cooking!

Sancocho Dominicano

Sancocho Dominicano is a hearty, flavorful stew that brings the warmth of Dominican cuisine right to your kitchen. Perfect for those who love a dish with depth and tradition.

Ingredients

• 2 lbs chicken, cut into pieces
• 1 lb beef stew meat, cut into chunks
• 1/2 cup olive oil
• 1 large onion, chopped
• 1 bell pepper, chopped
• 4 cloves garlic, minced
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp oregano
• 1/2 tsp cumin
• 6 cups water
• 2 green plantains, peeled and cut into chunks
• 2 yams, peeled and cut into chunks
• 1/2 lb pumpkin, peeled and cut into chunks
• 2 ears of corn, cut into thirds

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic, sautéing until soft, about 5 minutes.
2. Add the chicken and beef to the pot, seasoning with salt, black pepper, oregano, and cumin. Cook until the meats are browned on all sides, about 10 minutes.
3. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
4. Add the plantains, yams, pumpkin, and corn to the pot. Continue to simmer, covered, for another 30 minutes or until all the vegetables are tender.
5. Adjust seasoning with additional salt if needed before serving.

What sets this Sancocho apart is its rich broth, infused with the essence of meats and root vegetables, offering a taste of Dominican comfort in every spoonful.

Tip: For an authentic touch, serve with a side of white rice and a slice of avocado.

Mangu con Los Tres Golpes

Start your day the Dominican way with this hearty and flavorful breakfast dish that combines creamy mashed plantains with a trio of savory sides.

Ingredients

• 2 green plantains, peeled and chopped
• 1/4 cup salted butter
• 1/4 cup water
• 1 tsp salt
• 1 tbsp olive oil
• 1/2 cup white onion, thinly sliced
• 4 eggs
• 1/2 cup fried cheese (queso frito), sliced
• 1/2 cup fried salami, sliced

Instructions

1. Boil the plantains in a pot of water with 1 tsp salt until tender, about 15 minutes. Drain and mash with butter and 1/4 cup water until smooth. Keep warm.
2. Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent, about 3 minutes. Remove and set aside.
3. In the same skillet, fry the eggs to your liking. Season with a pinch of salt.
4. In a separate pan, lightly fry the cheese and salami slices until golden, about 2 minutes per side.
5. Serve the mashed plantains topped with the sautéed onions, fried eggs, cheese, and salami.

The magic of Mangu con Los Tres Golpes lies in the contrast between the creamy plantains and the crispy, salty trio of toppings—a true celebration of textures and flavors.

Tip: For an authentic touch, serve with a side of pickled red onions.

La Bandera Dominicana

La Bandera Dominicana is a vibrant and hearty dish that brings the flavors of the Dominican Republic right to your kitchen, featuring a colorful trio of rice, beans, and meat that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1/2 lb chicken thighs, bone-in and skin-on
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• 1 cup red kidney beans, cooked
• 1/2 cup tomato sauce
• 1/2 green bell pepper, diced
• 1/2 onion, diced
• 1 clove garlic, minced

Instructions

1. Rinse the rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water to a boil, add the rice, reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and water is absorbed.
2. While the rice cooks, heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt, black pepper, garlic powder, and oregano. Add to the skillet and cook for 6-7 minutes per side until golden brown and cooked through.
3. In the same skillet, add the diced bell pepper, onion, and minced garlic, sautéing for 2-3 minutes until softened. Stir in the cooked kidney beans and tomato sauce, simmering for 5 minutes to blend the flavors.
4. Serve the rice alongside the chicken and bean mixture, creating a colorful plate that represents the Dominican flag.

The magic of La Bandera Dominicana lies in its simplicity and the way the flavors meld together, offering a comforting meal that’s both nutritious and satisfying.

Tip: For an authentic touch, let the rice sit covered off the heat for 5 minutes after cooking to ensure it’s perfectly fluffy.

Habichuelas con Dulce

Dive into the sweet and creamy world of Habichuelas con Dulce, a traditional Dominican dessert that’s as comforting as it is unique. Perfect for those who love a twist on classic bean dishes!

Ingredients

• 2 cups cooked red kidney beans
• 4 cups coconut milk
• 1 cup evaporated milk
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1/2 tsp salt
• 1/2 cup raisins
• 1/4 cup butter
• 1 tsp vanilla extract

Instructions

1. In a large pot, combine the cooked red kidney beans, coconut milk, evaporated milk, granulated sugar, cinnamon stick, and salt. Bring to a simmer over medium heat, stirring occasionally.
2. Reduce heat to low and let the mixture cook for 20 minutes, allowing the flavors to meld together.
3. Add the raisins and butter, stirring until the butter is completely melted. Continue to cook for another 10 minutes.
4. Remove the cinnamon stick and stir in the vanilla extract. Serve warm or chilled, depending on your preference.

What sets Habichuelas con Dulce apart is its delightful balance of sweetness and creaminess, with the unexpected but welcome texture of beans in a dessert. It’s a conversation starter at any table!

Tip: For an extra layer of flavor, toast the cinnamon stick lightly before adding it to the pot.

Tostones

Craving a crispy, savory snack? These tostones (fried green plantains) are a Caribbean classic that’s easy to make at home and perfect for dipping.

Ingredients

• 2 green plantains
• 1/4 cup vegetable oil
• 1 tsp salt
• 1/2 cup water

Instructions

1. Peel the plantains and cut them into 1-inch thick slices.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
3. Fry the plantain slices for 3 minutes on each side, until lightly golden. Remove and drain on paper towels.
4. Using the bottom of a glass or a tostonera, flatten each slice to about 1/2-inch thickness.
5. Dip each flattened plantain into the water, then return to the hot oil and fry for another 2 minutes on each side, until golden and crispy.
6. Sprinkle with the salt while still hot.

The double-frying method gives these tostones an irresistible crunch outside with a tender middle, making them the ultimate vehicle for your favorite sauce.

Tip: For an extra flavor boost, sprinkle with garlic powder or serve with a side of mojo sauce.

Morir Soñando

Imagine sipping on a creamy, dreamy glass of Morir Soñando, a beloved Dominican drink that translates to “to die dreaming.” It’s the perfect blend of sweet orange and creamy milk, creating a refreshing treat that’s surprisingly simple to make at home.

Ingredients

• 2 cups fresh orange juice (about 4-5 oranges)
• 1 cup whole milk
• 1/2 cup evaporated milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• Ice cubes, for serving

Instructions

1. In a blender, combine the fresh orange juice, whole milk, evaporated milk, 1/4 cup granulated sugar, and 1 tsp vanilla extract. Blend until smooth and the sugar is fully dissolved.
2. Taste and adjust sweetness by adding more sugar if needed, blending again to combine.
3. Fill glasses with ice cubes and pour the blended mixture over the ice.
4. Serve immediately and enjoy the creamy, citrusy delight that is Morir Soñando.

What sets this drink apart is its magical separation into layers when left to sit, creating a visual and taste experience that’s as fun as it is delicious.

Tip: For an extra frothy texture, use chilled ingredients and blend on high speed for a full minute.

Pollo Guisado

Warm up your kitchen with this comforting Pollo Guisado, a hearty Dominican chicken stew that’s bursting with flavor and perfect for a cozy family dinner.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 2 tbsp olive oil
• 1 large onion, diced
• 1 bell pepper, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tomato paste
• 1 cup chicken broth
• 1/2 cup green olives, pitted
• 1 tbsp capers
• 2 potatoes, peeled and cubed
• 1 carrot, sliced

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken thighs and brown on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
3. Stir in cumin, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
4. Add tomato paste and cook for another minute, stirring constantly.
5. Return chicken to the pot. Pour in chicken broth, then add olives, capers, potatoes, and carrot. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 30 minutes, or until chicken is cooked through and vegetables are tender.

The magic of this Pollo Guisado lies in the melding of briny olives and capers with the rich, savory broth, creating a depth of flavor that’s uniquely satisfying.

Tip: For an extra layer of flavor, let the stew sit for 10 minutes off the heat before serving—it allows the flavors to marry beautifully.

Pastelitos de Carne

These Pastelitos de Carne are a delightful twist on the classic meat pastry, combining savory flavors with a flaky crust that’s perfect for any gathering.

Ingredients

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 1/4 cup green olives, sliced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (17.3 oz) frozen puff pastry, thawed
• 1 egg, beaten

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the ground beef until browned. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the tomato sauce, green olives, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes, then remove from heat.
4. Roll out the puff pastry on a lightly floured surface. Cut into 4-inch squares.
5. Place a tablespoon of the meat mixture in the center of each square. Fold the pastry over to form a triangle, sealing the edges with a fork.
6. Brush the pastries with the beaten egg and bake for 25 minutes, or until golden and puffed.

The combination of cumin and green olives gives these pastelitos a uniquely bold flavor that stands out in every bite.

Tip: For an extra golden finish, brush the pastries with egg wash a second time halfway through baking.

Arroz con Leche Dominicano

Warm up your kitchen with this creamy, cinnamon-infused Arroz con Leche Dominicano, a comforting dessert that’s as easy to make as it is delicious.

Ingredients

• 1 cup long-grain white rice
• 4 cups water
• 1 cinnamon stick
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1/2 cup whole milk
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• Ground cinnamon, for garnish

Instructions

1. In a large pot, combine the rice, water, and cinnamon stick. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 20 minutes, or until the rice is tender.
2. Remove the cinnamon stick and stir in the sweetened condensed milk, evaporated milk, whole milk, sugar, and salt. Cook on low heat for another 15 minutes, stirring occasionally, until the mixture thickens.
3. Remove from heat and stir in the vanilla extract. Let it sit for 5 minutes to allow the flavors to meld.
4. Serve warm, sprinkled with ground cinnamon on top.

This Arroz con Leche stands out with its velvety texture and the perfect balance of sweetness, thanks to the trio of milks and a hint of vanilla.

Tip: For an extra creamy texture, let the Arroz con Leche cool slightly before serving; it thickens as it sits.

Chicharrón de Pollo

Craving something crispy, juicy, and packed with flavor? This Chicharrón de Pollo is a Dominican-style fried chicken that’s sure to become a weeknight favorite.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1/4 cup lime juice
• 3 cloves garlic, minced
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp oregano
• 1/2 tsp cumin
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 quart vegetable oil, for frying

Instructions

1. In a large bowl, combine chicken thighs, lime juice, minced garlic, salt, black pepper, oregano, and cumin. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. In a separate bowl, whisk together all-purpose flour and cornstarch. Dredge each marinated chicken thigh in the flour mixture, shaking off any excess.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the chicken in batches, about 6-8 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
4. Transfer fried chicken to a wire rack or paper towel-lined plate to drain any excess oil.

The magic of this Chicharrón de Pollo lies in its double coating of flour and cornstarch, creating an irresistibly crispy exterior that locks in all the juicy, flavorful goodness.

Tip: For an extra kick, serve with a side of spicy mayo or your favorite hot sauce.

Empanadas de Yuca

These Empanadas de Yuca are a delightful twist on the classic, featuring a crispy yuca crust that’s irresistibly flaky and a savory filling that’s bursting with flavor.

Ingredients

• 2 cups mashed yuca (cooked and cooled)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1/2 cup warm water
• 1 cup cooked chicken, shredded
• 1/2 cup onion, finely diced
• 1/4 cup red bell pepper, finely diced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed yuca, all-purpose flour, 1/2 teaspoon salt, and vegetable oil until a dough forms. Gradually add warm water until the dough is smooth and pliable.
3. Divide the dough into 8 equal portions and roll each into a ball. On a floured surface, roll each ball into a 6-inch circle.
4. In a skillet over medium heat, heat 1 tablespoon olive oil. Add the onion, red bell pepper, 1 teaspoon ground cumin, and 1/2 teaspoon paprika. Cook until the vegetables are soft, about 5 minutes. Stir in the shredded chicken and remove from heat.
5. Place a spoonful of the chicken mixture onto one half of each dough circle. Fold the other half over to create a half-moon shape and seal the edges with a fork.
6. Brush each empanada with beaten egg and bake for 20-25 minutes, until golden brown and crispy.

The magic of these empanadas lies in the yuca dough, which turns beautifully golden and offers a satisfying crunch with every bite.

Tip: For an extra crispy crust, lightly fry the empanadas in oil for 2 minutes per side before baking.

Locrio de Pollo

Locrio de Pollo is a vibrant Dominican dish that brings the comfort of rice and chicken together with a burst of Caribbean flavors. It’s a one-pot wonder that’s as satisfying to make as it is to eat.

Ingredients

• 2 cups long-grain white rice
• 4 chicken thighs, bone-in and skin-on
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin
• 2 tbsp tomato paste
• 4 cups chicken broth
• 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Season chicken thighs with salt, black pepper, oregano, and cumin. Brown chicken on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, sauté onion, bell pepper, and garlic until soft, about 3 minutes. Stir in tomato paste and cook for another minute.
3. Add rice to the pot, stirring to coat with the vegetable mixture. Pour in chicken broth and bring to a boil. Return chicken to the pot, cover, and reduce heat to low. Simmer for 20 minutes, or until rice is tender and liquid is absorbed.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, stir in cilantro, and serve hot.

The magic of Locrio de Pollo lies in the way the rice absorbs all the rich flavors from the chicken and spices, creating a dish that’s deeply aromatic and irresistibly hearty.

Tip: For an extra layer of flavor, let the chicken marinate with the spices for an hour before cooking.

Bizcocho Dominicano

Dive into the rich flavors of the Dominican Republic with this Bizcocho Dominicano, a fluffy and moist cake that’s perfect for any celebration.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 1 tbsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
3. Beat in 3 large eggs one at a time, then stir in 1 tbsp vanilla extract.
4. In another bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
5. Alternately add the dry ingredients and 1 cup whole milk to the butter mixture, beginning and ending with the dry ingredients.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

What sets this Bizcocho Dominicano apart is its incredible lightness paired with a rich vanilla flavor, making it a hit at any gathering.

Tip: For an extra touch of Dominican flair, serve with a dusting of powdered sugar or a side of tropical fruit.

Tres Leches Dominicano

Dive into the creamy, dreamy world of Tres Leches Dominicano, a luscious dessert that’s a twist on the classic with a Dominican flair.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1 tbsp rum (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking dish.
2. Whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 5 egg yolks with 3/4 cup granulated sugar until pale. Mix in 1/3 cup whole milk and 1 tsp vanilla extract.
4. Fold the dry ingredients into the yolk mixture.
5. In another bowl, beat 5 egg whites until soft peaks form. Gradually add 1/4 cup granulated sugar, beating until stiff peaks form.
6. Gently fold the egg whites into the batter. Pour into the prepared dish and bake for 25 minutes until golden.
7. Combine 1 can evaporated milk, 1 can sweetened condensed milk, 1 cup heavy cream, and 1 tbsp rum (if using) in a bowl.
8. Once the cake is cool, pierce it all over with a fork. Slowly pour the milk mixture over the cake, allowing it to absorb.
9. Refrigerate for at least 4 hours or overnight before serving.

The rum adds a subtle depth to the Tres Leches Dominicano, making it irresistibly rich and moist.

Tip: For an extra indulgent touch, top with whipped cream and a sprinkle of cinnamon before serving.

Arepas Dominicanas

Arepas Dominicanas are a delightful twist on the classic arepa, infused with the vibrant flavors of the Dominican Republic. Perfect for breakfast or a snack, these corn cakes are crispy on the outside and tender on the inside.

Ingredients

• 2 cups pre-cooked white cornmeal (masarepa)
• 1 1/2 cups warm water
• 1/2 cup shredded mozzarella cheese
• 1/4 cup melted butter
• 1 tsp salt
• 1 tbsp sugar
• 1/4 cup vegetable oil for frying

Instructions

1. In a large bowl, mix the pre-cooked white cornmeal, warm water, melted butter, 1 tsp salt, and 1 tbsp sugar until a smooth dough forms.
2. Fold in the shredded mozzarella cheese until evenly distributed throughout the dough.
3. Divide the dough into 8 equal portions and shape each into a ball, then flatten to about 1/2 inch thick.
4. Heat 1/4 cup vegetable oil in a large skillet over medium heat. Cook the arepas for about 5 minutes on each side, until golden brown and crispy.
5. Transfer to a paper towel-lined plate to drain any excess oil before serving.

The secret to these Arepas Dominicanas is the mozzarella cheese, which melts into the dough, creating pockets of gooey goodness in every bite.

Tip: For an extra crispy exterior, let the shaped arepas rest for 5 minutes before frying.

Pescado con Coco

Dive into the tropical flavors of Pescado con Coco, a creamy coconut fish stew that’s as comforting as it is exotic. Perfect for when you’re craving something a little different but still want to keep it simple.

Ingredients

• 1 lb white fish fillets (like cod or halibut), cut into chunks
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup coconut milk
• 1/2 cup fish stock
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 small onion and 2 garlic cloves, sautéing until soft, about 3 minutes.
2. Add 1 red bell pepper and cook for another 2 minutes until slightly softened.
3. Pour in 1 cup coconut milk and 1/2 cup fish stock, stirring to combine. Bring to a gentle simmer.
4. Season the mixture with 1 tbsp lime juice, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
5. Add the fish chunks to the skillet, ensuring they’re submerged in the liquid. Cover and simmer for 10 minutes, or until the fish is cooked through and flakes easily.
6. Garnish with 2 tbsp fresh cilantro before serving.

The magic of this dish lies in the balance of creamy coconut milk with the bright acidity of lime, creating a sauce that’s irresistibly silky and flavorful.

Tip: For an extra kick, add a pinch of cayenne pepper with the other spices.

Dulce de Leche Cortada

Dive into the creamy, dreamy world of Dulce de Leche Cortada, a traditional Latin dessert that’s surprisingly simple to whip up at home. This sweet, curdled milk delight is a testament to the magic of patience and a few pantry staples.

Ingredients

• 4 cups whole milk
• 1 cup granulated sugar
• 1 cinnamon stick
• 1/2 teaspoon vanilla extract
• 1 tablespoon lemon juice

Instructions

1. In a heavy-bottomed saucepan, combine 4 cups whole milk, 1 cup granulated sugar, and 1 cinnamon stick. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
2. Reduce heat to low and simmer, stirring frequently, for about 1 hour or until the mixture thickens and turns a light caramel color.
3. Remove the cinnamon stick and stir in 1/2 teaspoon vanilla extract and 1 tablespoon lemon juice. The mixture will begin to curdle slightly, creating a unique texture.
4. Continue to cook on low heat for another 10 minutes, then remove from heat. Let it cool slightly before serving warm or at room temperature.

What sets Dulce de Leche Cortada apart is its delightful contrast between the sweet, caramelized milk and the slight tang from the lemon, creating a complex flavor profile that’s both comforting and intriguing.

Tip: For an extra layer of flavor, sprinkle a pinch of ground cinnamon on top before serving.

Jugo de Avena

Start your morning with a creamy, comforting bowl of Jugo de Avena, a traditional oatmeal drink that’s both nourishing and delicious.

Ingredients

• 1 cup rolled oats
• 4 cups water
• 1 cinnamon stick
• 1/2 cup milk (any kind)
• 2 tbsp honey
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, combine the rolled oats, water, and cinnamon stick. Bring to a boil over medium-high heat.
2. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the oats are soft and the mixture has thickened slightly.
3. Remove the cinnamon stick and blend the oatmeal mixture until smooth, using a blender or an immersion blender.
4. Return the blended mixture to the saucepan. Stir in the milk, honey, vanilla extract, and a pinch of salt. Warm over low heat for 5 minutes, stirring constantly, until everything is well combined and heated through.
5. Serve warm, garnished with a sprinkle of cinnamon or a drizzle of honey if desired.

The magic of Jugo de Avena lies in its velvety texture and the subtle sweetness that makes it a perfect start to any day.

Tip: For an extra creamy version, swap the water for almond milk and add a banana before blending.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious and easy Dominican recipes, each bursting with authentic flavors! Whether you’re a seasoned chef or just starting out, these dishes are sure to bring a taste of the Caribbean to your table. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the culinary love. Happy cooking!