Lunches
Locrio de Pollo
The Quirky Foodster Team
Ingredients
- 800 g (1.75 lb) Chicken pieces, bone-in
- 400 g (2 cups) Long-grain rice
- 100 ml (1/3 cup) Sofrito
- 30 ml (2 tbsp) Annatto (achiote) oil
- 600 ml (2.5 cups) Chicken stock
- 50 g (1/3 cup) Green olives
- to taste Salt
Method
- Brown chicken pieces in annatto oil until golden.
- Add sofrito and cook 3-4 minutes until fragrant.
- Stir in rice, coating it in the colored oil and sofrito.
- Pour in stock, add olives and salt, bring to a boil, then reduce heat, cover and simmer 20 minutes until rice is tender.
- Let rest covered 5 minutes off heat before fluffing and serving.
Introduction: Locrio is the Dominican relative of paella and pilaf traditions brought by Spanish colonizers, adapted with local seasonings and ingredients.
Cultural Background: Locrio is the Dominican relative of paella and pilaf traditions brought by Spanish colonizers, adapted with local seasonings and ingredients. Chicken locrio is the most common version, a one-pot rice dish infused with achiote-tinted sofrito, found at family lunches and roadside comedores alike.
Tips: Don’t lift the lid while the rice steams — this keeps the grains fluffy. A thin golden crust (concón) may form at the bottom; it’s a prized part of the dish.
Variations: Substitute chicken with longaniza sausage for locrio de longaniza. Add sweet peppers for color and sweetness. Replace chicken with hearty vegetables such as pumpkin and chickpeas, using vegetable stock.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat with a splash of water in a covered pan or microwave until steaming.
Nutrition: Calories: 540 | Protein: 32g | Carbs: 60g | Fat: 16g
FAQs
Q: What is concón?
A: The crispy, caramelized layer of rice that forms at the bottom of the pot, considered a delicacy by many Dominicans.
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