Researchers from the Faculty of Veterinary Medicine and Zootechnics at UNAM in Mexico, in a research study titled Precios de proteina animal: cerdo, pollo y res (2018), state the following about chicken protein: "Among the many benefits of this protein, we can mention that chicken meat is an important source of nutrients such as proteins, lipids, vitamin B3, and minerals such as calcium, iron, zinc, sodium, potassium, and magnesium, among others. It is one of the easiest meats to digest, since most of the chicken’s body fat is found in the skin; removing it reduces fat intake, which makes digestion easier and allows it to be consumed by people of any age. Because it has a neutral flavor, it has the ability to absorb any flavor or spice added to it in the kitchen."

Chicken’s versatility is a major advantage, especially within the richness of Dominican cuisine. For this reason, it is not surprising that this protein has been present on tables around the world for more than 4,000 years and is part of the basic diet of people of all ages and cultures.

Across Latin America, stewed chicken is a staple mealtime dish, adapted by each country to its culinary context. In the Dominican Republic, it is part of the emblematic dish known as La Bandera Dominicana, the traditional national lunch.

Dominican stewed chicken is prepared by seasoning the meat with the traditional Creole sofrito, browning it using the burnt-sugar method, and cooking it slowly in a signature sauce. This is recommended by the renowned Dominican chef Clara Gonzalez on her website Cocina Dominicana, where she notes that the most common way to serve it is with white rice, stewed beans, Dominican salad, tostones, and avocado slices. For an even more special experience, cassava or corn arepitas can be added.