AI-generated image
Dominican locrio de pollo
Locrio de pollo: Dominican chicken and rice cooked together
Locrio is the Dominican answer to paella, cooked in a heavy caldero on weekdays in Santo Domingo homes and in huge pots for family gatherings in the campo. Chicken seasoned with lime, garlic and oregano is browned, simmered with peppers, tomato paste and olives, and then the rice cooks right in the sauce, turning orange-red; the crisp crust left at the bottom, the concón, is fought over. The common mistake is lifting the lid and stirring while the rice steams, which breaks the grains and stops the concón forming. Chef's tip: once the water has nearly gone, give the rice one gentle turn from the bottom up, then cover and leave it alone.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the chicken
- 2 ⅝ lb chicken pieces on the bonethighs and drumsticks, skin removed
- 2 tbsp lime juice
- 4 cloves garliccrushed
- 1 tsp dried oregano
- 2 ½ tsp saltsplit
For the pot
- 3 tbsp vegetable oil
- 1 onionchopped
- 1 red pepperchopped
- ½ green pepperchopped
- 2 tbsp tomato paste
- 2 ⅛ oz green olives
- 3 tbsp fresh corianderchopped
- 16 oz long-grain ricerinsed until clear
- 3 ¾ cups waterhot
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Rub 2 ⅝ lb chicken pieces on the bone with 2 tbsp lime juice, 4 cloves garlic, 1 tsp dried oregano and 1 tsp of 1 tsp salt. Cover and marinate in the fridge for 30 minutes or up to 1 day.
30 minStep 2: Heat 3 tbsp vegetable oil in a heavy, wide pot over a medium-high heat and brown the chicken for 8 minutes, turning, until golden all over.
8 minStep 3: Add 1 onion, 1 red pepper and ½ green pepper and cook for 4 minutes, then stir in 2 tbsp tomato paste and cook for 1 minute. Add 250 ml water, cover and simmer for 15 minutes.
20 minStep 4: Stir in 2 ⅛ oz green olives, 3 tbsp fresh coriander, 16 oz long-grain rice, 3 ¾ cups water and the rest of 1 ½ tsp salt. Boil uncovered over a medium-high heat until the water level drops below the rice and small craters appear, about 8 minutes.
8 minStep 5: Turn the rice once from the bottom, cover tightly, reduce the heat to low and cook for 20 minutes, until the rice is tender and the chicken reaches 165°F at the bone.
20 minStep 6: For concón, turn the heat up to medium for the last 3–4 minutes without stirring, until you hear crackling. Serve with avocado slices, scraping up the crust for whoever wants it.
4 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 33 g
- Carbs
- 66 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dominican locrio de pollo take?
- About 70 minutes in total: 20 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lime juice?
- Lemon juice, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Hyderabadi chicken dum biryani
Hyderabad's biryani grew up in the kitchens of the Nizams, and the kacchi style is its proudest form: the chicken goes into the pot raw, in a thick yogurt, mint and fried-onion marinade, and cooks only in the steam trapped under part-cooked basmati. In the old city it is wedding and Eid food, ordered in huge copper deghs, and at home it's the Sunday showpiece, served with mirchi ka salan and a cooling raita. Because the meat cooks without being stirred, small bone-in thigh and drumstick pieces work best. Chef's tip: marinate overnight in the fridge — the yogurt tenderises the chicken and the flavours go right to the bone.
Indian
Paneer biryani
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Masala ugali
Ugali, East Africa's staple of maize meal cooked into a stiff porridge, given a lift with toasted cumin, butter, fresh coriander and green chilli. Stir it hard and keep it soft. Serve hot with sukumawiki or any stew.