Locrio de Pollo Dominicano ( in other words Arroz con Pollo ) – is a traditional Dominican rice and chicken dish. This is one of the first dishes that I learned from my Dominican mother-in-law. I have to say, that we, Hungarians have only one traditional rice dish, the “Töltött káposzta”, Stuffed Cabbage with Rice and Ground beef. We are more like potato “fans”.
But when I got married to a Dominican family, personally, it changed. I don’t say that I don’t like anymore any good mashed potato, french fries, potato soup, or anything with potato. I love it! But rice got a “thing” for me. After my mother-in-law showed me all the tricks on how to make that rice dope, Dominican style, I realized the reason why I wasn’t a fan before. Well, let me just say, my rice was plain and tasteless next to this one. 🙂
I soak all the information, and thanks for my germ ( my mom is a chef in Romania ). I learned it fast. Well, after almost 3 years, I can say, I know how to make it. 🙂
From where is Locrio de Pollo Dominicano originated?
Locrio de Pollo is similar to the Pilaf and Paella, and it is said that origins from Valencia, Spain. (Hm, this can’t be an accident ????- who knows my family’ they know why I’m saying that ????). Puerto Ricans and other countries from South America have their style with Locrio de Pollo – they call it Arroz de Pollo -, but the ingredients for the Dominican style are to a most similar one with the original Spanish style.
If you want to try the original rice dishes – Pilaf and Paella – from where the Locrio de Pollo originated, down below click on the title, and you’re straight directed to the recipe.
Locrio de Pollo
- 1 lbs chicken any kind
- 3 tbsp sofrito
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp oregano
- 1 package sazon de Golya
- 2 tbsp seasoning Vegeta
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 small green pepper
- 1 tbsp green olive
- 3 tbsp vegetable oil
- 1 tbsp sugar
- 1½ cup water
- 1½ cup rice
- For the first step, it is necessary to clean and wash the chicken. You can take the skin down or leave-in. Personally, for this dish, I leave the chicken skin on because I just like the color and the crispiness of it. Before you season the chicken, try to make some wholes with a knife, that it can soak the marinade as deep as possible.
- For marinating put the Sofrito on the chicken. I made homemade Sofrito but you can buy it from your closest supermarket if you don't have the time for making it. This marinade gives an authentic taste to the whole dish.
- Leave the chicken in the fridge for 30 minutes to soak the marinate.
- For the next step let's season the chicken. Leave the marinade on it. For seasoning put the salt, black pepper, oregano, sazon de Goya, Vegeta, onion powder, garlic powder. Slice the green pepper thin, and put with the green olive on the chicken. Mix it well.
- Then put the oil in a pot with the sugar. And leave this on, until the sugar starts to give a brown color. Why is this important? The brown sugar will give the chicken a nice brown color. If you're worried about the sweet taste…It not going to change the taste. The only difference will the beautiful brown color of the chicken.
- So, when the sugar is brown put the chicken on top of the oil. Turn it slowly, to have that beautiful color on both side.
- Then add the water. If it needs more salt, you can put it now.
- When the water starts to boil, put the rice in. Stir it slowly. Then leave there for 5 minutes on Medium. If it needs more water, you can put max. ½ cup.
- Now you can cover the pot and leave it on low for 20 minutes.
Locrio de Pollo is a perfect match with the Tostones. Easy and delicious side dish.
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