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Locrio de Pollo (Dominican Chicken and Rice)

A flavorful one-pot Dominican chicken and rice dish with savory aromatics, olives, capers, and a hint of caramelized sugar.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 3 pound bone-in chicken cut into small pieces
  • 1½ teaspoons salt divided, or more to taste
  • 1 teaspoon dried oregano
  • 1 sprig fresh cilantro (coriander)
  • 1/4 teaspoon black pepper freshly cracked or ground, or to taste
  • 1 bell pepper or cubanelle, chopped
  • 1 small red onion minced
  • 1/4 cup celery chopped
  • 1 teaspoon garlic mashed
  • 1/8 cup capers
  • 1/8 cup pitted green olives halved
  • 1 lime juice of
  • 3 tablespoons vegetable oil plus 2 tablespoons reserved
  • 1 teaspoon brown sugar
  • 1 cup diced auyama (kabocha) or carrot (optional)
  • 1 cup tomato sauce
  • 2 cups rice

Instructions

  • In a large bowl, combine the chicken pieces with 1½ teaspoons salt, oregano, cilantro, black pepper, chopped bell pepper, minced red onion, chopped celery, mashed garlic, capers, halved olives, and the lime juice; mix well and let marinate for 30 minutes.
  • Heat a large heavy pot or Dutch oven over medium-high heat and add 3 tablespoons vegetable oil, reserving 2 tablespoons for later.
  • Add the brown sugar to the hot oil and cook until the sugar turns dark brown (carefully watch to avoid burning).
  • Carefully add the chicken to the pot (reserve the vegetables and herbs from the marinade while adding the chicken), stirring for about 1 minute to sear the pieces and coat with the caramelized sugar.
  • Add the reserved vegetables and herbs from the marinade, the diced auyama or carrot (if using), and the tomato sauce; stir to combine.
  • Add 2 cups of water, bring to a boil, then taste and adjust salt as needed.
  • Stir in the rice and stir frequently at first to prevent sticking. When the water has mostly evaporated, reduce heat to low, cover with a tight-fitting lid, and cook 15 minutes.
  • Uncover, gently stir to lift rice from the bottom, then cover and cook an additional 5 minutes. Check for doneness; if still firm, cover and cook another 5 minutes until rice is tender but not mushy.
  • Remove from heat and let rest briefly before serving.

Equipment

  • large heavy pot or Dutch oven with tight-fitting lid
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Knife and cutting board

Notes

  • The darker you let the sugar caramelize, the darker the chicken will become.
  • Adjust salt after adding the water to taste.
  • Reserve a little oil before searing to control browning.