Locrio de Pollo

Name: Locrio de Pollo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Dominican
Ingredients: 1kg chicken pieces, bone-in; 2 cups long-grain rice, washed; 1 large onion, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 tbsp achiote oil; 10 green olives, pitted; 1 tbsp capers; 1 tbsp dried oregano; 2 tbsp soy sauce; 3 cups chicken broth; 2 tbsp vegetable oil; Salt and pepper; Fresh cilantro for garnish

Locrio de Pollo (lo-KREE-oh de PO-yo)

Dominican Chicken and Rice

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 470 kcal

A one-pot rice dish where chicken is braised with tomatoes, peppers, and olives, then cooked together with rice that absorbs all the savory juices.

Nutrition & Info

Protein 32.0g

Carbs 54.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

caldero or heavy-bottomed pot wooden spoon tight-fitting lid

Presentation Guide

Vessel: serving platter from caldero

Garnishes: cilantro, avocado slices

Accompaniments: ensalada verde, tostones

Ingredients

1kg chicken pieces, bone-in
2 cups long-grain rice, washed
1 large onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 tbsp achiote oil
10 green olives, pitted
1 tbsp capers
1 tbsp dried oregano
2 tbsp soy sauce
3 cups chicken broth
2 tbsp vegetable oil
Salt and pepper
Fresh cilantro for garnish

Instructions

1
Season chicken with garlic, oregano, soy sauce, salt, and pepper. Let marinate twenty minutes.
2
Heat oils in a caldero over medium-high heat. Brown chicken pieces well on all sides. Remove and set aside.
3
In the same pot, cook onion and bell pepper until soft. Add tomato paste and stir two minutes until darkened.
4
Return chicken to pot. Add olives, capers, and broth. Bring to a boil and cook ten minutes.
5
Add washed rice, stir once, then reduce heat to very low. Cover tightly and cook twenty minutes without lifting lid.
6
Fluff rice gently with a fork. The bottom should have a crispy crust called concón. Garnish with cilantro and serve.

💡

Did You Know?

The crispy rice crust at the bottom of the pot, called concón, is considered the best part and is often fought over at Dominican family tables.

Chef's Notes

Equipment Tips

caldero or heavy-bottomed pot
wooden spoon
tight-fitting lid

Garnishing

cilantro, avocado slices

Accompaniments

ensalada verde, tostones

The Story Behind Locrio de Pollo

Locrio is the Dominican cousin of Spanish paella and arroz con pollo, evolved over centuries into its own distinct dish. The technique of building layers of flavor before adding rice results in grains that are infused with the essence of chicken, sofrito, and olives. The prized concón, the crispy rice crust that forms at the bottom of the heavy caldero pot, is uniquely Dominican and represents the patience and skill required to cook rice properly.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Spanish arroz tradition adapted in DR

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