📝 About This Recipe
Locrio de Pollo is the soul of Dominican home cooking, a vibrant one-pot masterpiece where succulent chicken and long-grain rice are infused with a symphony of Caribbean spices. This dish is celebrated for its deep golden hue—achieved through the traditional technique of caramelizing sugar—and its 'concón,' the coveted crispy rice crust at the bottom of the pot. It is a hearty, aromatic celebration of island flavors that brings the warmth of Santo Domingo straight to your dining table.
🥗 Ingredients
The Chicken & Marinade
- 2 pounds Chicken thighs and drumsticks (cut into small, bite-sized pieces, bone-in for flavor)
- 1 tablespoon Dominican Sazón or Adobo (with bitter orange or lime)
- 4 cloves Garlic (mashed into a paste)
- 1 teaspoon Dried Oregano (preferably Dominican oregano)
- 1/2 teaspoon Black pepper (freshly ground)
- 1 tablespoon Lime juice (freshly squeezed)
The Aromatics & Base
- 3 tablespoons Vegetable oil
- 1.5 teaspoons Granulated sugar (to brown the chicken)
- 1/2 cup Red onion (finely chopped)
- 1 medium Cubanelle pepper (chopped (Italian frying pepper))
- 2 tablespoons Tomato paste
- 1/4 cup Pitted green olives (with a splash of brine)
- 1/4 cup Cilantro (chopped, plus extra for garnish)
The Rice & Liquid
- 3 cups Long-grain white rice (rinsed until water runs clear)
- 4.5 cups Chicken broth or water (warm)
- to taste Salt (usually about 1-2 teaspoons)
👨🍳 Instructions
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1
In a large bowl, combine the chicken pieces with the garlic paste, oregano, black pepper, lime juice, and sazón. Toss well to coat every piece and let it marinate for at least 15-20 minutes.
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2
In a heavy-bottomed pot or a traditional 'caldero,' heat the vegetable oil over medium-high heat. Sprinkle the sugar into the center of the oil.
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3
Watch the sugar closely. Once it melts and turns a deep, dark amber color (be careful not to burn it until black), carefully add the chicken pieces. Sear the chicken until it develops a rich, golden-brown mahogany crust on all sides.
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4
Add the onions, cubanelle peppers, and tomato paste to the pot. Stir well, scraping the bottom of the pot to release the flavorful browned bits (fond).
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5
Stir in the olives, cilantro, and any remaining marinade liquid. Cook for 2-3 minutes until the vegetables soften and the tomato paste smells toasted.
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6
Add the rinsed rice to the pot. Stir constantly for 1-2 minutes to toast the grains and ensure they are evenly coated with the oil and spices.
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7
Pour in the warm chicken broth or water. Increase the heat to high and bring the mixture to a rolling boil.
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8
Taste the liquid; it should taste slightly over-salted, as the rice will absorb the salt as it cooks. Adjust seasoning if necessary.
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9
Allow the liquid to evaporate, stirring occasionally to prevent the rice from sticking to the bottom too early. Once the liquid has mostly evaporated and small 'craters' form on the surface of the rice, reduce the heat to the lowest setting.
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10
Cover the pot with a tight-fitting lid. If the lid isn't perfectly tight, place a piece of aluminum foil or a clean plastic bag over the pot before putting the lid on to trap the steam.
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11
Steam the rice for 20-25 minutes without lifting the lid. This ensures the rice becomes fluffy and fully cooked.
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12
After 25 minutes, remove the lid and fluff the rice with a fork. If you want a 'concón' (crispy crust), increase the heat to medium for an extra 3-5 minutes at the very end until you hear a slight crackling sound.
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13
Turn off the heat and let the locrio rest for 5 minutes before serving. Garnish with fresh cilantro.
💡 Chef's Tips
The secret to the perfect color is the sugar; wait until it is bubbling and dark brown before adding chicken, but work quickly so it doesn't turn bitter. Always rinse your rice to remove excess starch, which prevents the locrio from becoming mushy or 'asopao.' If you can't find Cubanelle peppers, a green bell pepper is a suitable substitute, though slightly less sweet. Do not peek! Resist the urge to open the lid during the steaming phase, as the trapped steam is what cooks the rice evenly. To get the best concón, use a cast iron or aluminum caldero rather than a non-stick pot.
🍽️ Serving Suggestions
Serve with a side of 'Ensalada Rusa' (Dominican potato salad) for a classic Sunday feast. Pair with fried sweet plantains (maduros) to balance the savory spices with a touch of sweetness. Add a few slices of fresh avocado on the side for a creamy, cool contrast to the hot rice. A cold Dominican beer or a glass of fresh Chinola (passion fruit) juice makes the perfect beverage pairing. Don't forget to scrape the 'concón' from the bottom of the pot and share it—it's the most prized part of the meal!