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 has their own calculations on how to make it. I believe that the ratio is usually 2:1 as in 2 cups of rice for 1 cup of water. But a few times, I have gotten right using the 1:1 ratio. I think for these kind of dishes where you have a juicy protein and are adding tomato sauce, that the liquids change the ratio that you would use, and perhaps that is why my rice came out a bit mushier. There is only one way to find out guys, and that is trail and error. And this gal shall continue to try.
Update 12/2024
Guys! I have been experimenting with the rice a little bit more and here is my update:
For every cup of rice, 1.5 Cups of water.
Cook on low for longer if you are experiencing more mush, so I increased the time to 35 minutes with the lid on and then fluffed it and then left the lid on for 5 more minutes with no heat.
Let me know if this works out for you guys because I may or may not have officially cracked the friggin code.
