Locrio de Pollo — Print Recipe

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.

Ingredients

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.