Go Back
Plate of Locrio de Pollo (Rice and Chicken)
Print

Locrio de Pollo Recipe (Rice and Chicken)

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.
Course Main Course
Cuisine Dominican, Latino
Keyword arroz con pollo, Dominican arroz con pollo, Dominican locrio, Dominican locrio de pollo
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 1358kcal
Author Clara Gonzalez

Ingredients

  • 4 lb [1.8 kg] of chicken cut into small pieces
  • 1 cubanela (cubanelle) pepper, chopped
  • 1 pinch of oregano
  • 1 teaspoon of crushed garlic
  • ¼ cup of celery , chopped
  • ⅛ cup of halved pitted olives
  • 1 sprig of fresh coriander
  • ½ teaspoon of thyme leaves (optional)
  • ¼ teaspoon of pepper , or to taste
  • 1 ½ teaspoon of salt , or to taste
  • 5 tablespoons of oil (canola, corn or peanut)
  • 1 teaspoon of sugar
  • 5 cups of water
  • 1 cup of tomato sauce
  • 1 cup of cubed auyama (West Indian pumpkin, or Kabocha squash)
  • 4 cups of long-grain rice

Instructions

  • Marinate chicken: Marinate the chicken for approximately 10 minutes in a bowl containing the cubanelle, oregano, garlic, celery, olives, coriander, thyme, 1 teaspoon of salt, and a pinch of pepper.
  • Brown chicken: In a cast iron or aluminum pot heat 3 tablespoons of oil over medium-high heat, reserving 2 tablespoons for later use. Add sugar to heated oil
    When the sugar turns dark brown, add the chicken (reserve vegetables and herbs from the marinade), being careful with splattering oil.
  • Cook the chicken: Stir, cover, and simmer for 10 minutes, adding water by the tablespoon as it becomes necessary.
    Lower heat to medium. Add the vegetables from the marinade, the pumpkin, and the tomato sauce and stir to combine. Add 4 ½ cups of water and bring to the boil.
  • Add rice: Taste the water and season with salt to taste. Add the rice and stir often to avoid excessive sticking.
    Adding rice to pot
  • Cook rice: Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover add the remaining oil, and stir moving the rice from the bottom to the top of the pot.
    Cover and cook for another 5 minutes. Taste rice for doneness; it should be firm but tender inside.
  • Serving: Serve with some avocado slices and tostones.

Nutrition

Calories: 1358kcal | Carbohydrates: 159g | Protein: 55g | Fat: 53g | Saturated Fat: 11g | Cholesterol: 165mg | Sodium: 1504mg | Potassium: 1017mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4460IU | Vitamin C: 39.4mg | Calcium: 113mg | Iron: 4.6mg