Can I use brown rice for this recipe?
While traditional locrio uses white rice, you can use brown rice. Adjust the liquid amount and cooking time according to the brown rice package instructions, typically requiring more liquid and longer cooking.
DINNER
Dominican Locrio de Pollo
This classic Dominican Locrio de Pollo is a flavorful one-pot chicken and rice dish, rich with aromatic spices and tender chicken. It's a staple in Dominican households, perfect for a hearty family dinner.
HOW TO MAKE IT
Let's cook.
01
Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
02
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
03
Add diced red onion and green bell pepper to the pot, cooking over medium heat until softened, about 5 minutes. Stir in minced garlic, dried oregano, and saffron threads (or annatto), cooking for 1 minute until fragrant.
04
Return the chicken to the pot. Stir in the rinsed rice, chicken broth, tomato sauce, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a boil.
05
Once boiling, reduce heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
06
Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the locrio gently with a fork before serving.
About This Recipe
This classic Dominican Locrio de Pollo is a flavorful one-pot chicken and rice dish, rich with aromatic spices and tender chicken. It's a staple in Dominican households, perfect for a hearty family dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, marinate the chicken for at least 30 minutes (or overnight) with a squeeze of lime juice and a little extra garlic before browning. Ensure your pot has a tight-fitting lid to properly steam the rice.
Easy Substitutions
Chicken breast can be used instead of thighs, but cook time may vary slightly. For a vegetarian version, omit chicken and use vegetable broth, adding chickpeas or other vegetables. Annatto can be used instead of saffron for color.
Storage & Reheating
Store leftover Locrio de Pollo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or in the microwave until warmed through.
Serving Suggestions
Serve Dominican Locrio de Pollo with a simple green salad, a side of sliced avocado, or a sprinkle of fresh cilantro. A squeeze of fresh lime juice over the top brightens the flavors beautifully. It's also delicious with a side of fried plantains (tostones or maduros).
Common Mistakes
1. Not rinsing the rice: This can lead to sticky, clumpy rice. Always rinse until the water runs clear. 2. Lifting the lid too early: This releases steam crucial for cooking the rice evenly. 3. Overcooking the rice: This results in mushy rice. Stick to the recommended cooking time and check for doneness. 4. Not browning the chicken sufficiently: Browning adds depth of flavor to the entire dish.
Frequently Asked Questions
What is annatto and where can I find it?
Annatto (achiote) is a natural food coloring and flavoring derived from the seeds of the achiote tree. It imparts a mild, earthy flavor and a vibrant orange-red color. You can find it in Latin American or international grocery stores, often as whole seeds or ground.
Can I add other vegetables?
Absolutely! Peas, corn, or diced carrots are common additions to locrio. Add them along with the bell pepper and onion.
MORE TO KNOW
The key to a perfect locrio is allowing the rice to steam undisturbed after the initial boil. This creates tender, fluffy grains. The 'concon' (crispy rice at the bottom of the pot) is a prized part of the dish; if you desire more, increase the heat slightly for the last 5 minutes of simmering, but watch carefully to prevent burning.
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