Dominican Locrio De Pollo Rice and Chicken
Embark on a culinary journey to the heart of the Caribbean with Dominican Locrio de Pollo, a vibrant one-pot meal that masterfully combines tender chicken and perfectly seasoned rice in a symphony of bold, traditional flavors. This iconic Dominican dish features succulent chicken drumsticks or thighs marinated in zesty lime, adobo, and aromatic spices, then browned to perfection for a rich depth of flavor. The rice is infused with sautéed onions, garlic, bell peppers, and tomato paste, creating a fragrant base that’s further elevated by fresh cilantro and a hint of sazón’s signature annatto. Optional green olives and sweet corn add pops of texture and sweetness. With its hearty appeal, this comforting dish is ideal for family dinners or festive gatherings, offering a taste of the Dominican Republic in every flavorful bite. Ready in just over an hour, Locrio de Pollo is not only delicious but also a time-efficient, crowd-pleasing recipe.
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Recipe Information
Ingredients
- 2 lbs Chicken (drumsticks or thighs, skin removed)
- 1 Fresh lime (for cleaning chicken)
- 2 tbsp White vinegar
- 2 tsp Adobo seasoning
- 1 tsp Oregano
- 1 tsp Salt
- 1 tsp Black pepper
- 1 packet Sazón (with annatto)
- 3 tbsp Vegetable oil
- 1 medium Red onion (finely chopped)
- 4 Garlic cloves (minced)
- 1 small Bell pepper (diced)
- 2 tbsp Tomato paste
- 1 bunch Cilantro (finely chopped)
- 1 Chicken bouillon cube
- 3 cups Long-grain white rice
- 4 cups Water (or chicken stock)
- 1 handful Green olives (optional, pitted and sliced)
- 1 cup Sweet corn (optional)
Instructions
Clean the chicken by rubbing it with lime and rinsing thoroughly with water. Pat dry and place in a bowl.
Season the chicken with vinegar, adobo seasoning, oregano, salt, black pepper, and sazon. Mix well and let it marinate for at least 15 minutes.
In a large heavy-bottomed pot, heat the vegetable oil over medium-high heat.
Add the chicken pieces and brown them on all sides. This should take about 6-8 minutes. Remove the chicken and set it aside.
In the same pot, add the chopped onion, garlic, and bell pepper. Sauté until fragrant and softened, about 4 minutes.
Stir in the tomato paste, cilantro, and chicken bouillon cube, cooking for another 2-3 minutes to enhance the flavors.
Add the rice into the pot and stir to coat it well with the flavors.
Return the browned chicken to the pot. Pour in the water (or chicken stock) and stir gently.
Bring the mixture to a boil, then lower the heat to medium-low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is fully cooked and the liquid has been absorbed.
If using green olives and sweet corn, stir them in 5 minutes before the rice finishes cooking.
Once done, fluff the rice with a fork, garnish with additional cilantro if desired, and serve warm.
Nutrition Facts
Calories |
2807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 6062 mg | 264% | |
| Total Carbohydrate | 264.9 g | 96% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 29.8 g | ||
| Protein | 250.0 g | 500% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4065 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
