5.0 from 30 votes
Locrio de Pollo [Recipe + Video] 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.
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
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
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.
Cup of Yum
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
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
% 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.