Locrio de Pollo is the Dominican Republic's version of arroz con pollo or chicken with rice dish.
You can use either bone-in or boneless chicken as your main ingredient.
It is an excellent and hearty lunch or dinner option that is typically served with a side salad, tostones or avocado.
- 4 lbs Chicken, Cut into 8 Pieces
- 5 TBSP Oil
- 2 TBSP Lime Juice
- 1 tsp Sugar
- 8 oz Tomato Sauce
- 1 Cubanelle Pepper, Chopped
- 1 Red Onion, Chopped
- 2 Cloves Garlic, Finely Chopped
- 1 Pinch Black Pepper
- 1 Pinch Oregano
- 1 TBSP Cilantro, Chopped
- 1/2 Cup Manzanilla Olives, Pitted and Chopped
- 1 Chicken Bouillon Cube
- 2 TBSP Adobo Seasoning
- 4 Cups Long Grain Rice
- 8 Cups Water
- Salt to Taste
Marinate the chicken in the cilantro, lime juice, garlic, onions, cubanelle pepper, oregano, adobo seasoning salt and black pepper. Allow it to marinate for at least 10 minutes.
Heat 3 TBSP of oil in a large cast iron pan over high heat. Add sugar to heated oil, and quickly stir. When sugar turns dark brown, about 30 seconds, add the chicken. Reserve the marinade and vegetables for later use. Stir the chicken and cover.
Reduce heat to medium and cook chicken until it is golden brown on both sides, about 10 minutes, adding tablespoons of water regularly if needed to prevent it from burning or sticking. When chicken is done transfer it to a plate and set it aside.
Add the remaining water, tomato paste, reserved marinade, olives and the chicken bouillon cube to the same pan that you cooked the chicken in. Stir to combine until paste and bouillon are dissolved. Season with salt to taste. Bring liquid to boil, add rice, stirring until incorporated and bring to a boil again.
Once all the water has evaporated, return chicken to pot, reduce heat to low, cover and simmer over minimum heat, about 15 minutes. Uncover and stir from bottom to top and add the remaining 2 tbsp oil.
Cover and wait another 5 minutes, taste rice for doneness, it should be firm but tender inside. If necessary, cover and leave another 5 minutes.
Reduce heat to medium; simmer until water is evaporated, about 5-7 minutes. Return chicken to pot; reduce heat to low. Simmer, covered, until chicken is cooked through and rice is almost tender, about 15 minutes.
Stir chicken and rice from bottom to top. Cover pot and cook until rice is tender, about 5-10 minutes more.
Serve immediately with a green salad, tostones and avocados.