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Saucy marinade a la West Indies

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The chicken dinners coming off of the chargrill at Franklin's Restaurant offer up a tantalizing smell and flavor that can be traced to a Dominican Republican recipe.

Owner Franklin Diaz, a native of Santo Domingo, prides himself on further imparting European influences into his lengthy preparation process. He sauces his marinade with hints of Spanish olive oil and French wine, and rubs the meat with a mixture of spices. The result sweetly enhances the chicken with a subtle boost of flavor.

The dinners are served with fried plantains, and rice and beans. For more of an authentic Dominican Republic experience, ask for the yellow rice and red beans ($3.95). The menu also includes traditional roast-pork platters with garlic sauce, deep-fried mofongo plantain chips and tres leches cake sweetened with three kinds of milk.


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