Locrio de Molleja (Dominican Rice and Chicken Gizzards)

Locrio de molleja (Dominican rice and chicken gizzards)

We were guests in the home of Dominican friends. Three weeks passed without incident, until one day Mr. Rivera took ill and went to the hospital with who-knew-what stomach ailment. His wife stayed by his side morning and night, and I was thrust in the role of “Ama de Casa”.

I decided right away that cooking Dominican food would be very hard as I had no experience. My first big lunch would be a traditional New England style roast chicken with herbs, including roasted vegetables and a salad.

Locrio de molleja (Dominican rice and chicken gizzards)

Things did not go right from the start. The maid found my preparations insulting, especially as I left the chicken in big pieces. The grandmother constantly checked the progress of said chicken, so I “locked” the oven, something I often do to my old oven in the States so that less heat will escape.

Locrio de molleja (Dominican rice and chicken gizzards)

Little did I know that this oven had never been locked and would not unlock, either. We had to physically take the door off the oven. Also during this time, I overloaded the washing machine and it cut off. After my husband and young Dib fixed the oven, they lifted the full washing machine to flick a switch on the bottom. They laughed at me while all this was going on and, flustered, I became confused at the actual timing of the cooked chicken.

Locrio de molleja (Dominican rice and chicken gizzards)

The chicken was pink in the middle. The boys not-so-secretly fed it to their dog. The vegetables were hard as rocks. The salad was more like onion and tomato soup. Amidst my tears we ordered pizza.

On a side note: Mr. Rivera had kidney stones and recovered.

Amity Beane

Amity is a teacher from Maine. She has visiting the Dominican Republic for decades and loves Dominican food. This was chosen among several submissions from our readers about cooking disasters.

Locrio de Molleja Recipe (Dominican Rice and Chicken Gizzards)
Prep time
Cook time
Total time
So we Dominican are more adventurous in our choice of meats, and this Locrio de Molleja (Dominican Rice and Chicken Gizzards) proves just how right we are.
  • 2 lbs [0.9 kg] of chicken gizzard
  • 2½ teaspoons of salt
  • ¼ teaspoon of pepper
  • 1 pinch oregano
  • 2 tablespoons oil
  • ¼ cup green peppers, chopped
  • ¼ cup of green peas (optional)
  • 1 teaspoon crushed garlic
  • 5 sprigs of thyme (optional)
  • ¼ cup pitted olives of your preference
  • ¼ cup celery, chopped
  • 1 cup of auyama (West Indies pumpkin) cut into cubes
  • 1 teaspoon cilantro, finely chopped
  • 1 cup of tomato sauce
  • 7 cups water (includes the water in which you boiled the gizzards)
  • 4 cups rice
  1. Clean the gizzards of excess fat.
  2. Boil with a tablespoon of salt, a pinch of pepper and a pinch of oregano until they are very tender. A pressure cooker will help speed up the process. Remove from the water and reserve the water in which they boiled. Pat dry the gizzards with a paper towel.
  3. Heat the oil in an large deep bottomed pot. Add the gizzards, taking care with splattering oil. Brown lightly and add green peppers, peas, garlic, thyme, olives, celery, auyama and cilantro.
  4. Simmer over low heat until the vegetables start to wilt. Add tomato sauce and stir to combine. Add water, increase heat to medium and bring to a boil. Season with salt. Add the rice and stir often to prevent it from sticking to the pot.
  5. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir. Cover and wait another 5 minutes.
  6. Taste rice for "doneness"; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.
As I include more recipes in our collection I am adding the more obscure ones (although not unknown to Dominicans), like this recipe. Unlike many places, where gizzards, along with other viscera, are considered an inedible byproduct, in the Dominican Republic it is a delicacy.

Unless you are a talented masticator, set aside enough time for cooking this, gizzards are the toughest muscles in poultry.

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{ 3 comments… add one }

  • Zori March 15, 2014, 12:18 AM

    My better half loves gizzards, I prefer chicken livers! I’ve always fried the gizzards or occasionally cook in a curry sauce. So now I’ll try ” Locrio de molleja ”
    Thanks for sharing

  • escal castro May 31, 2012, 9:30 AM

    Como hacer chicharon de pollo, gracias…

    • Aunt_Clara May 31, 2012, 9:45 AM

      Usa el buscador o haz busca en la categoría de receta correspondiente. A tu orden.