Description
Locrio de Pollo is a comforting traditional Dominican rice dish featuring tender chicken thighs and drumsticks marinated with aromatic herbs and spices, then cooked with vegetables, tomato sauce, and savory chicken broth. This one-pot meal balances smoky, tangy, and slightly sweet flavors, delivering a hearty and flavorful experience perfect for any occasion.
Ingredients
Scale
Chicken and Marinade
- 4 pieces Chicken Thighs and Drumsticks
- 1 tablespoon Loisa Sal Marina (or any sea salt)
- 1 tablespoon Loisa Organic Adobo (or all-purpose seasoning)
- 1 teaspoon Loisa Organic Oregano (or dried oregano)
- 1 teaspoon Loisa Organic Smoked Paprika (or regular paprika)
- 1 teaspoon Loisa Organic Sazón (or similar spice blend)
- 1 bunch Fresh Culantro and Cilantro (or parsley)
- 1/2 teaspoon Ground Black Pepper (optional; can use white pepper)
Vegetables and Aromatics
- 1 medium Bell Pepper
- 1 medium Red Onion (or yellow onion)
- 1 stalk Celery (optional)
- 3 cloves Garlic
- 2 tablespoons Capers (or olives)
- 1/2 cup Pitted Green Olives (or other olives)
- 1 cup Auyama (Kabocha Squash) (or pumpkin, sweet potato)
- 1 medium Carrot
Liquids and Oils
- 2 tablespoons Avocado Oil (or canola/vegetable oil)
- 1 tablespoon Coconut Sugar or Regular Sugar (optional)
- 2 tablespoons Lime Juice (or lemon juice)
- 1/4 cup Sour Orange Juice (or extra lime juice)
- 1 cup Tomato Sauce (or crushed tomatoes)
- 3 cups Organic Chicken Broth (or water)
Grains
- 2 cups Rice (long grain rice preferred)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken thighs and drumsticks with salt, oregano, adobo, sazón, smoked paprika, cilantro, culantro, black pepper, bell pepper, red onion, celery, garlic, capers, olives, sour orange juice, and lime juice. Mix thoroughly and let the chicken marinate for 30 minutes to absorb the vibrant flavors deeply.
- Heat the Oil and Caramelize Sugar: Heat avocado oil in a cast iron pan over medium-high heat. Add the coconut sugar and cook for about 30 seconds, allowing the sugar to lightly caramelize and infuse the oil with a rich, nutty flavor.
- Sauté the Chicken: Carefully add the marinated chicken pieces to the hot pan, sautéing for 1-2 minutes until the chicken develops a beautiful golden crust. Reserve the vegetables and herbs separately for the next step.
- Create the Flavor Base: Stir in the sofrito (if included in marinade or vegetables), reserved vegetables, auyama, and tomato sauce. Mix well to combine all ingredients, building a fragrant and flavorful base for the rice.
- Add Broth and Season: Pour in the organic chicken broth, bring the mixture to a boil, and taste to adjust seasoning. This step ensures a balanced salty and savory depth in the dish.
- Cook the Rice: Stir the rice into the boiling mixture so that it is evenly distributed. Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 15 minutes without lifting the lid to allow proper steaming.
- Steam the Rice: After 15 minutes, uncover the pan and fluff the rice gently with a fork. Cover again and let it steam for an additional 5 minutes until the rice is tender yet slightly firm.
- Serve: Serve the Locrio de Pollo warm, garnished with fresh cilantro. Optionally, accompany the dish with sliced avocado or crispy tostones for extra texture and flavor. A final drizzle of lime juice before serving adds a bright, zesty finish.
Notes
- Use fresh garlic rather than powder to maximize flavor.
- Sofrito can be prepared ahead and kept refrigerated to enhance the dish further.
- Maintaining the lid closed during rice cooking is essential to properly steam the rice and prevent it from drying out.
- Adjust seasoning before adding the rice since broth and olives already contribute saltiness.
- Substitute vegetables based on availability, but keep balance between sweet (auyama, carrot) and savory for authentic taste.
- For a spicier variation, add a chopped chili pepper during marination.
