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

Name: Locrio de Pollo [Recipe + Video] Dominican Rice and Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3 pound bone-in chicken; 1½ teaspoon salt; 1 teaspoon oregano (dry, ground); 1 sprig of fresh coriander; ¼ teaspoon pepper (freshly-cracked, or ground); 1 bell pepper; 1 small red onion; ¼ cup chopped celery; 1 teaspoon mashed garlic; ⅛ cup capers; ⅛ cup pitted green olives; Juice of 1 lime; 3 tablespoons vegetable oil; 1 teaspoon brown sugar; 1 cup diced auyama (kabocha squash); 1 cup tomato sauce; 2 cups rice

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4 servings
Calories
1129 kcal
Course
Main Course
Cuisine
South American, Dominican

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

Oriana Walker

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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.

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Ingredients

Servings

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

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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.

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 Information

Show Details

Calories 1129kcal (56%) Carbohydrates 89g (30%) Protein 56g (112%) Fat 60g (92%) Saturated Fat 14g (70%) Polyunsaturated Fat 13g Monounsaturated Fat 27g Trans Fat 1g Cholesterol 283mg (94%) Sodium 1647mg (69%) Potassium 1161mg (33%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 5205IU (104%) Vitamin C 52mg (58%) Calcium 100mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 1129 kcal

% Daily Value*

Calories	1129kcal	56%
Carbohydrates	89g	30%
Protein	56g	112%
Fat	60g	92%
Saturated Fat	14g	70%
Polyunsaturated Fat	13g	76%
Monounsaturated Fat	27g	135%
Trans Fat	1g	50%
Cholesterol	283mg	94%
Sodium	1647mg	69%
Potassium	1161mg	25%
Fiber	5g	20%
Sugar	7g	14%
Vitamin A	5205IU	104%
Vitamin C	52mg	58%
Calcium	100mg	10%
Iron	4mg	22%