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Locrio de Pollo

Name: Locrio de Pollo
Total time: 70 min
Yield: Serves 6
Cuisine: Dominican Republic
Ingredients: 600g Chicken Thigh; 3 gō (Japanese rice cup) Raw rice; 1 Onion; 1 Green Bell Pepper; 1 Red bell pepper; 3 cloves Garlic; 2 tbsp Tomato paste; 1 tsp Achiote paste; 1 tsp Oregano; 10 Green Olives; A pinch Cilantro; 1 tbsp Lime juice; 2 tsp Chicken bouillon; 2 tsp Salt; 3 tbsp Vegetable Oil

Rice

⏱ 70 min

👥 Serves 6

Difficulty ⭐

Chicken and rice cooked together with tomato and achiote — Dominican chicken rice.

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📖 The Story Behind This Dish

Locrio is a Dominican rice dish said to descend from Spanish paella, cooking chicken, sausage, shrimp, and more together with rice. It's tinted red with achiote or tomato paste and scented with oregano and cilantro. Made in one pot, it's handy on busy days and for big gatherings, and the crispy concón at the bottom is fought over.

🌆 Where it's eaten: At a weekend family gathering, locrio is served from a big caldero (aluminum pot) as children reach their spoons for the crust at the bottom.

🥕 Ingredients (serves 6)

Chicken Thigh 600g
Raw rice 3 gō (Japanese rice cup)
Onion 1
Green Bell Pepper 1
Red bell pepper 1
Garlic 3 cloves
Tomato paste 2 tbsp
Achiote paste 1 tsp
Oregano 1 tsp
Green Olives 10
Cilantro A pinch
Lime juice 1 tbsp
Chicken bouillon 2 tsp
Salt 2 tsp
Vegetable Oil 3 tbsp

👩‍🍳 Instructions

Cut the chicken into bite-size pieces and season with lime juice, garlic, oregano, and salt.
Heat oil and achiote paste in a pot and brown the chicken.
Add the chopped onion, green pepper, and red bell pepper, then the tomato paste, and fry.
Add the rinsed rice and stir-fry, then add 800ml water, chicken stock powder, and olives.
When the liquid drops to the surface of the rice, stir once, cover, and cook on the lowest heat for 20 minutes.
Scatter with cilantro.

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