Locrio de Pollo [Recipe + Video] Dominican Rice and Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
1129 kcal
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Course
Main Course
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Cuisine
South American, Dominican
Locrio de Pollo [Recipe + Video] Dominican Rice and Chicken
Description
Locrio de Pollo blends bone-in chicken pieces with a marinade of salt, oregano, fresh cilantro sprigs, bell pepper, red onion, celery, garlic, capers, green olives, and lime juice. The chicken and seasonings rest together before being browned in oil mixed with brown sugar to develop color and depth. Cooking continues with the marinade vegetables, auyama or kabocha squash, tomato sauce, and water, creating a flavorful broth.
Rice is stirred in before the liquid fully evaporates, then the pot is covered tightly for a final cooking stage where the rice absorbs the broth and flavors thoroughly. The rice and chicken outcome offers a tender texture with a balance of savory, slightly tangy, and herby notes, complemented by the richness from olives and capers.
This dish is typically served as a main meal. The caramelization of the sugar with oil contributes a deeper color to both chicken and rice, a characteristic appreciated in Dominican cuisine. Adjusting sugar darkness influences the final flavor intensity and meat appearance. The marinating step is crucial for blending the flavors throughout.
Ingredients
- 3 pound chicken 1.8 kg], cut into small pieces, bone-in
- 1½ teaspoon salt (or rmore, to taste) divided
- 1 teaspoon oregano dry, ground
- 1 Coriander sprig, fresh
- ¼ teaspoon black pepper or to taste, freshly-cracked or ground
- 1 bell pepper (or cubanelle pepper) chopped
- 1 red onion minced, small
- ¼ cup celery chopped
- 1 teaspoon garlic mashed
- ⅛ cup capers
- ⅛ cup green olives halved, pitted
- lime juice of 1
- 3 tablespoons vegetable oil
- 1 teaspoon brown sugar
- 1 cup kabocha squash or carrot (both optional, diced, aka auyama
- 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.
Notes
- The level of browning the sugar determines the color and depth of flavor; darker sugar results in darker meat favored in Dominican cooking.
- Use bone-in chicken pieces cut into smaller portions for better marination and even cooking.
- Marinate chicken with herbs, vegetables, and lime juice for at least 30 minutes to develop flavor.
- Cook rice in the same pot with chicken and broth, allowing it to absorb all flavors and liquids.
- Ensure a tight-fitting lid on the pot to prevent moisture loss during the final rice cooking stage.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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