Locrio de Pollo [Video+Recipe] Dominican Rice and Chicken

Locrio de Pollo [Video+Recipe] Dominican Rice and Chicken

Locrio de pollo – a Dominican rice and chicken recipe – is probably descended from the Spanish paella, it combines herbs, rice, chicken and vegetables in a juicy rice dish that will knock your socks off.

Course Main Course

Cuisine Dominican, Latino

Keyword arroz con pollo, Dominican arroz con pollo, Dominican locrio, Dominican locrio de pollo

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 1129kcal

Author Clara Gonzalez

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 cilantro (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

1. Marinade the 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.

2. Cook the 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, auyama, tomato sauce, and stir to combine. Add 2 cups of water and bring to a boil.

3. Add the 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.

4. Serve

Serve per suggestions above the recipe.

Video

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