📝 About This Recipe
Locrio de Pollo is the quintessential Dominican one-pot wonder, a vibrant marriage of succulent chicken and perfectly seasoned rice infused with the warmth of the Caribbean. Born from the traditions of the Spanish paella but transformed by local spices, olives, and the essential 'sopita', this dish is a celebration of rustic comfort. The hallmark of a true Locrio is the 'concón'—the crispy, golden layer of rice at the bottom of the pot that is prized above all else.
🥗 Ingredients
The Chicken and Marinade
- 2 lbs Chicken Thighs and Legs (bone-in, skin-on, cut into small serving pieces)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Dominican Oregano (dried and crushed)
- 4 cloves Garlic (mashed into a paste)
- 1/2 teaspoon Black pepper (freshly ground)
- 1 teaspoon Salt (or to taste)
The Pot Base
- 2 tablespoons Vegetable oil
- 1 tablespoon Granulated sugar (for browning the chicken)
- 1/2 cup Red onion (finely chopped)
- 1 piece Cubanelle pepper (seeded and diced)
- 2 tablespoons Tomato paste
- 1/4 cup Pitted green olives (with a splash of brine)
- 1 tablespoon Capers (optional)
- 1 piece Chicken bouillon cube (crumbled (Sopita))
- 1/4 cup Fresh Cilantro (chopped)
Rice and Liquid
- 3 cups Long-grain white rice (rinsed until water runs clear)
- 4 1/2 cups Hot water
👨🍳 Instructions
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1
In a large bowl, toss the chicken pieces with the lime juice, garlic paste, oregano, salt, and pepper. Let it marinate for at least 20 minutes to allow the flavors to penetrate the bone.
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2
In a heavy-bottomed pot or 'caldero', heat the vegetable oil over medium-high heat. Sprinkle the sugar into the oil and wait for it to melt and turn a deep, dark amber color (be careful not to burn it).
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3
Carefully add the marinated chicken to the caramelized sugar. Sear the chicken until it develops a rich, dark golden-brown color on all sides. This 'quemaito' gives the dish its signature hue.
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4
Add the onion, Cubanelle pepper, and tomato paste to the pot. Stir constantly for 2-3 minutes until the vegetables soften and the tomato paste darkens slightly.
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5
Incorporate the olives, capers, crumbled bouillon cube, and half of the cilantro. Stir well to combine all the aromatic elements.
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6
Add the rinsed rice to the pot. Stir the rice for about 2 minutes, ensuring every grain is coated in the oils and spices from the chicken base.
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7
Pour in the hot water. Increase the heat to high and bring the liquid to a rolling boil.
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8
Allow the water to evaporate until the level of the liquid is just below the surface of the rice. Stir once to prevent sticking at this stage.
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9
Once the liquid has mostly evaporated, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid (you can place a piece of aluminum foil or a banana leaf under the lid for a better seal).
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10
Simmer undisturbed for 20-25 minutes until the rice is tender and fluffy.
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11
Remove the lid, fluff the rice with a fork, and stir in the remaining fresh cilantro. If you want a crispy 'concón', increase the heat to medium for the last 3-5 minutes of cooking until you hear a slight crackling sound.
💡 Chef's Tips
Always use bone-in chicken; the marrow provides a depth of flavor that boneless meat simply cannot match. Don't be afraid of the sugar browning process—that deep caramel color is what gives the rice its beautiful tan color without using artificial dyes. To achieve the perfect 'concón' (crispy rice), do not use a non-stick pot; a cast iron or aluminum caldero is essential. If the rice feels too firm after 25 minutes, sprinkle a tablespoon of water over the top and cover for another 5 minutes.
🍽️ Serving Suggestions
Serve with a side of 'Habichuelas Guisadas' (Dominican stewed beans) for the ultimate island feast. A few slices of ripe avocado on the side add a creamy contrast to the savory rice. Pair with 'Tostones' (fried green plantains) and a simple green salad dressed with vinegar. Enjoy with a cold glass of 'Morir Soñando' or a crisp Caribbean lager.