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    Locrio de Pollo (Rice and Chicken)

    Locrio de Pollo (Rice and Chicken)

    En Español Recipe ↆ

    Try our recipe for Locrio de Pollo (Dominican Chicken and Rice). It is the most popular locrio in our country and combines vegetables, rice, and chicken in a juicy, flavorful dish.

    Locrio de Pollo (Rice and Chicken)

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. What is "Locrio"?
    3. More locrio recipes
    4. Locrio vs arroz con pollo
    5. About our recipe
    6. Recipe

    Why we ❤️ it

    You will never hear the words Locrio de Pollo (Arroz con Pollo a la Dominicana) outside our country. Not because the dish is unique, but the word "locrio" certainly is.

    What is "Locrio"?

    Locrio is a mixture of rice with meat or vegetables, to which color is added with tomato sauce, or with bija (annatto). The word locrio is a Dominicanism, at least according to the RAE (Royal Academy of the Spanish Language).

    There are many types of locrios, but I think there are no coherent rules to determine when a combination with rice is a locrio. In general, rice with beans is a Moro, while rice with meat, fish, or seafood is a Locrio. But not all meats, fish, and seafood can be combined into a locrio, for example, there is no beef locrio, except for sausage.

    More locrio recipes

    On our blog, we have many of the best-known locrio recipes, as well as the lesser-known ones like the Moro-Locrio in which two of our most popular rice dishes are combined. And to prove the irrationality of the rules, there is a bulgur one, in which it replaces rice.

    • Locrio de Pica-Pica (Rice and Spicy Sardines)
    • Locrio de Arenque (Rice and Smoked Herrings)
    • Locrio de Molleja (Rice and Chicken Gizzards)
    • Locrio de Salami (Rice and Dominican-Style Salami)
    • Locrio de Chuleta (Rice with Smoked Pork Chops)
    • Locrio de Camarones (Dominican Rice and Shrimp)
    • Locrio de Chicharrón de Cerdo (Rice and Pork Crackling)
    • Moro-Locrio (Dominican Black Beans, Rice, and Pork)
    • Locrio de Trigo (Bulgur with Pork Sausage)
    • Locrio de Longaniza y Camarones ("Surf and Turf" Rice)
    • Oven-Cooked Locrio with Chorizo
    • Locrio de Pollo (Rice and Chicken)
    • Locrio de Pollo (Rice and Chicken)

    Locrio vs arroz con pollo

    The closest thing to the word locrio, although not to the concept, is the Ecuadorian Locro, a potato-based soup. But throughout Latin America there are versions of our Dominican chicken and rice, but with different names.

    Arroz con Pollo (rice with chicken) is the closest version to Dominican Locrio de Pollo, and there exist versions in Cuba, Puerto Rico, Colombia, and Ecuador, just to mention a few. In Spain, paella is the closest thing to the traditional Dominican arroz con pollo, and probably its ancestor.

    About our recipe

    Each Dominican family has its own locrio de pollo, in which some ingredients will be added, and others will be changed. This is my family recipe, where auyama (squash) is the secret ingredient that makes it juicier and gives it a beautiful color.

    Is there any ingredient in your locrio de pollo that mine doesn't have? I'd love to hear it.

    Buen provecho!

    Tia Clara

    Recipe

    Locrio de Pollo (Rice and Chicken)
    Keep screen on while cooking

    [Recipe + Video] Locrio de Pollo (Rice and Chicken)

    By: Clara Gonzalez
    Locrio de Pollo Recipe (Rice and Chicken): probably descended from the Spanish paella, it combines herbs, rice, chicken and vegetables in a juicy rice dish. It will knock your socks off.
    5 from 22 votes
    Save for Later Send by Email Print Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Dominican, Latino
    Servings 4 servings
    Calories 1129 kcal

    Equipment

    • Aluminum or cast iron pot, 4 gallon capacity with tight-fitting lid

    Ingredients

    • 3 pound bone-in chicken, [1.8 kg], cut into small pieces
    • 1½ teaspoon salt, (or rmore, to taste) divided
    • 1 teaspoon oregano (dry, ground)
    • 1 sprig of fresh coriander
    • ¼ teaspoon pepper (freshly-cracked, or ground), or to taste
    • 1 bell pepper, (or cubanelle pepper) chopped
    • 1 small red onion, minced
    • ¼ cup chopped celery
    • 1 teaspoon mashed garlic
    • ⅛ cup capers
    • ⅛ cup pitted green olives, halved
    • Juice of 1 lime
    • 3 tablespoons vegetable oil
    • 1 teaspoon brown sugar
    • 1 cup diced auyama (kabocha squash), or carrot (both optional)
    • 1 cup tomato sauce
    • 2 cups rice

    Instructions
     

    • Marinate chicken: In a bowl combine chicken, salt, oregano, cilantro, pepper, bell pepper, onion, celery, garlic, capers, olives, and lime juice.
      Mix well, and let it rest for 30 minutes.
    • Browning meat
      Cooking chicken: In the cast iron or aluminum pot, heat the oil over medium-high heat, reserving 2 tablespoons for later use. Add the sugar to the heated oil.
      When the sugar turns dark brown, add the chicken (reserving the vegetables and herbs from the marinade), being careful not to splash the oil. Stir for one minute.
      Add the vegetables from the marinade, pumpkin, tomato sauce, and stir to combine. Add 2 cups of water and bring to a boil.
    • Adding rice
      Cooking rice: Taste the water and season with salt to taste. Add the rice and stir often to prevent it from sticking too much to the bottom.
      Once the water has evaporated, cover with a tight-fitting lid and cook over low heat for 15 minutes. Uncover and stir, moving the rice from the bottom to the top.
      Cover and cook for another 5 minutes. Taste the rice to see if it is ready; it should be firm but tender inside. If it is not fully cooked, cover and cook for another 5 minutes.
    • Serving rice
      Serving: Serve with some avocado slices and tostones.

    Tips and Notes

    How dark you let the sugar get will determine how dark the meat will get. It's a matter of taste, but one thing is sure: chicken should never be pale when served to Dominicans. 🙂

    Nutrition

    Calories: 1129kcalCarbohydrates: 89gProtein: 56gFat: 60gSaturated Fat: 14gPolyunsaturated Fat: 13gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 283mgSodium: 1647mgPotassium: 1161mgFiber: 5gSugar: 7gVitamin A: 5205IUVitamin C: 52mgCalcium: 100mgIron: 4mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR arroz con pollo, Dominican arroz con pollo, Dominican locrio, Dominican locrio de pollo
    More recipes with: auyama, chicken, grains, meat, poultry, rice
    Edited: Aug 23, 2021 | Publish: Dec 26, 2005

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
    - Made our recipe? Follow and tag me on Instagram.
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    You'll also love

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      Moro de Habichuelas (Rice with Beans)
    • Dominican rice
      Arroz Blanco (White Rice)
    • Arroz con Fideos (Rice and Fried Noodles)
      Arroz con Fideos (Rice and Fried Noodles)
    Recipe Rating




    Recipe Rating




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    39 Comments
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    Angela
    May 13, 2020 10:49 AM

    Made this for dinner last night and left everyone licking their plates! Super simple and delicious!!5 stars

    CA187C52-2540-47DB-8F65-E0E7961C13D5.jpeg
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    Elle
    April 1, 2022 8:37 PM

    How much lime juice do you use in the marinade? I dont see it in the ingredient list

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    Tanya
    August 21, 2012 10:18 PM

    Espectacular me quedó.5 stars

    1
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    Scott
    April 3, 2022 5:49 PM

    Made this recipe several times. Flavors are great!!! Thank you. One thing... my rice comes out wet, not fluffy grains like in your picture. Today I cut down the water to one cup. I'm using pork instead of chicken if you think that makes any difference. Thanks. again for this… Read more »

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