Description
Locrio de Pollo is a comforting Dominican rice dish featuring tender chicken thighs and drumsticks marinated in aromatic spices and herbs, then cooked with vegetables, tomato sauce, and broth to infuse rich flavors. This one-pot meal combines juicy chicken, flavorful rice, and the subtle sweetness of auyama squash, perfect for a hearty family dinner.
Ingredients
Scale
Chicken and Marinade
- 4 pieces Chicken Thighs and Drumsticks
- 1 tablespoon Loisa Sal Marina (or 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 mix)
- 1 bunch Fresh Culantro and Cilantro (or parsley)
- 1/2 teaspoon Ground Black Pepper (optional, or white pepper)
- 2 tablespoons Lime Juice (or lemon juice)
- 1/4 cup Sour Orange Juice (or additional lime juice)
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
- 1 cup Auyama (Kabocha Squash) (or pumpkin or sweet potato)
- 1 medium Carrot
- 1 cup Tomato Sauce (or crushed tomatoes)
Cooking Ingredients
- 2 tablespoons Avocado Oil (or canola/vegetable oil)
- 1 tablespoon Coconut Sugar (or regular sugar, optional)
- 2 cups Rice (long grain preferred)
- 3 cups Organic Chicken Broth (or water for low sodium)
Instructions
- Marinate the Chicken: In a large bowl, combine 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 it marinate for 30 minutes to develop rich flavors.
- Caramelize the Oil and Sugar: Heat avocado oil in a cast iron pan over medium-high heat. Add coconut sugar and cook for 30 seconds, allowing the oil and sugar to lightly caramelize, enhancing the flavor base.
- Sauté the Chicken: Carefully add the marinated chicken pieces to the pan. Sauté for 1-2 minutes until the chicken develops a golden brown color, leaving the vegetables and herbs in the marinade for later.
- Add Vegetables and Tomato Sauce: Stir in the reserved vegetables from the marinade along with auyama and tomato sauce. Mix everything thoroughly to create a flavorful aromatic base.
- Add Broth and Season: Pour in the organic chicken broth and bring the mixture to a boil. Taste and adjust seasoning as needed to ensure a balanced and savory flavor.
- Add Rice and Cover: Stir in the rice evenly, reduce heat to low, cover the pan with a tight-fitting lid, and let it cook undisturbed for 15 minutes to allow the rice to absorb flavors and steam.
- Fluff and Steam: After 15 minutes, uncover and gently fluff the rice with a fork. Cover again and 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. Optional sides include sliced avocado or crispy tostones. For an extra burst of flavor, drizzle lime juice over the dish before serving.
Notes
- Marinating the chicken enriches the flavor and tenderizes the meat.
- A cast iron pan ensures even heat distribution and adds depth to the sauté.
- Do not lift the lid while the rice cooks to maintain steam and proper texture.
- Substitutions in herbs and vegetables can be made based on availability without compromising the dish’s essence.
- For a lower sodium version, use water instead of chicken broth and reduce added salt.
- This dish pairs well with avocado slices and fried plantains (tostones) for an authentic Dominican meal.
