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Dominican Locrio De Pollo Rice And

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Ingredients

Adjust Servings:
4 lbs roasting chickens, cut into parts
4 cups long grain white rice
8 cups water
5 tablespoons oil
2 tablespoons lime juice
1 teaspoon white sugar
4 tablespoons tomato paste
1/4 cup cubanelle pepper, chopped
1 small red onion, finely chopped
1 pinch ground oregano
1 teaspoon crushed fresh garlic
1 pinch ground black pepper
1/8 cup pitted olive, chopped (optional)
1/4 cup fresh cilantro, chopped
salt

Nutritional information

1488.6
Calories
584 g
Calories From Fat
64.9 g
Total Fat
15.9 g
Saturated Fat
214 mg
Cholesterol
589.7 mg
Sodium
154.8 g
Carbs
3.4 g
Dietary Fiber
4.3 g
Sugars
64.6 g
Protein
678g
Serving Size

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Dominican Locrio De Pollo Rice And

Features:
    Cuisine:

    The recipe says to let the water evaporate before adding rice. Does this mean to bring it to a boil? Not sure what the rice will absorb if no water is left.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Dominican Locrio De Pollo ( Rice and Chicken), One of my childhood favorites, had it quite often Traditionally they do add the olives and sometimes even capers but I don’t like them , The recipe says to let the water evaporate before adding rice Does this mean to bring it to a boil? Not sure what the rice will absorb if no water is left , Does the pot have to be cast iron? never heard of that but i dont think i have a cast iron pot


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    Steps

    1
    Done

    Wash the Chicken Parts in Cold Water. in a Large Plastic Bag or Air Tight Container With Lid, Place the Chicken, Add the Cilantro, Lime Juice, Garlic, Onions, Pepper, Oregano, Adobo Seasoning and Black Pepper. Allow It to Marinate For at Least 10 Minutes.

    2
    Done

    in a Large Cast Iron Pot Over High Heat, Add 3 Tbsp of Oil (reserve 2) Add Sugar to Heated Oil, and Quickly Stir. Don't Allow It to Burn. When Sugar Turns Brown (this Will Happen Very Quickly) Add the Chicken Without the Vegetables but Don't Discard Them. Stir the Chicken and Cover. Reduce Heat to Medium and Let It Simmer For 10 Minutes Adding Tablespoons of Water Regularly If Needed to Prevent It from Burning/Sticking.

    3
    Done

    After 10 Mins Add the Remaining Water, the Tomato Paste, the Reserved Vegetables, and the Chicken Bouillon Cube, and Stir to Combine Until Well Mixed and Paste and Bouillon Are Dissolved. Taste and Add Salt to Taste. Should Be Just a Little Saltier Than You'd Prefer, Because the Rice and Chicken Will Absorb a Lot of It.

    4
    Done

    Add the Rice, Once All the Water Has Evaporated, Cover and Simmer Over Minimum Heat. Wait 15 Mins, Uncover Give It All a Good Stir from Bottom to Top and Add the Remaining 2 Tbsp Oil. Cover and Wait Another 5 Minutes Taste Rice For Doneness, It Should Be Firm but Tender Inside. If Necessary, Cover and Leave Another 5 Minutes.

    5
    Done

    Serve With a Side of Green Salad, Tostones and Avocados; Enjoy!

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    Luke Johnson

    Spice savant blending flavors and seasonings into perfectly balanced dishes.

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