Locrio de Pollo Recipe | Receta Locrio de Pollo
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.
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.