Locrio de Pollo
Ingredients
- 1 ½ lb chicken
- ½ red onion diced
- ½ cubanelle pepper diced
- ⅓ red pepper diced
- ⅓ green pepper diced
- Adobo con sazon
- Cumin
- Dominican oregano
- Garlic powder
- Onion powder
- Garlic paste or 4 cloves of mashed garlic
- 2 tbs sofrito
- Lime juice
- Black pepper
- Olive oil
- Sazon packet – optional
- Sugar
- Chicken bouillon
- 1.5 c water
- 2 c rice
- Tomato sauce
- Cilantro optional
Instructions
- Prep veggies by dicing peppers and onions (and garlic if opting for that)
- Add to cleaned chicken, then add all the seasonings – sazon, adobo, cumin, dominican oregano, garlic powder, onion powder, garlic paste, black pepper, 1 tbs sofrito, lime juice, olive oil and maybe a sazon packet if you want
- In a caldero, add oil and sugar and brown. Shake the vegetables of the marinade off of the chicken and add chicken to caldero to get color on all sides then remove chicken and add chicken bouillon, sofrito, and tomato sauce cook for a minute or two
- Add water to the remaining vegetables and marinade
- Then add the marinade to the caldero and bring to a boil.
- Once boiling add washed rice to the pot and let the water evaporate.
- Then add chicken back, a handful of cilantro, and cover and reduce heat to low for 30 minutes.
- Fluff rice and chicken, remove cilantro, and let cool before serving
Video
Delusional Cooking Show | Episode 13
Loco for Locrio
You guys have seen me make the shrimp and rice dish aka “Locrio de Camarones” before, and the thing about any kind of locrio dish, is you can make it with anything. As I continue to learn more Dominican Style dishes, I have become infatuated with how they can use the same base and make it different with the type of protein they used. I am still very much learning with the Locrio de Pollo because I want to test it out with chicken breasts too and see if that works better perhaps. If you really examine these videos, you will probably see some remaining water in the pot and also see that my rice was a little bit more on mushy side. I have never claimed to be an expert cook here y’all, I am just as much learning with you.
Rice is one of those things that I find very tricky. Everyone seems to have their own method for getting it just right, and the amount of liquid needed can change depending on the dish. With locrio, the chicken marinade and tomato sauce add extra liquid, which can make the rice mushy if you use the same amount of water you would use for plain rice. There is only one way to figure it out, guys: trial and error. And this gal shall continue to try!
Update 12/2024
Guys! I have been experimenting with the rice a little more, and I think I may have finally cracked the code.
For this recipe, use 1½ cups of water for 2 cups of rice. Remember that the marinade and tomato sauce also contribute liquid to the pot.
Once the water has evaporated and you add the chicken back to the pot, cover it and cook on low for 35 minutes. Fluff the rice, turn off the heat, cover it again, and let it rest for another 5 minutes before serving.
Let me know if this works for you because I may or may not have officially cracked the friggin code!
