Locrio de Pollo – Dominican Chicken and Rice

Ingredients

• 1 whole chicken (about 2.04 kg / 4½ lb), cut into 8 pieceswhole chicken
• 15 ml (1 tbsp)Adobo all-purpose seasoning with pepper
• 15 ml (1 tbsp)lemon juice
• 1 small, finely chopped (about 75 g)yellow onion
• 1, finely chopped (about 75 g)Cubanelle pepper
• 5 ml (1 tsp)minced garlic
• 7.5 ml (½ tbsp), choppedfresh coriander
• 5 ml (1 tsp)dried oregano
• 30 ml (2 tbsp)rapeseed oil
• 5 ml (1 tsp)sugar
• 60 ml (¼ cup)tomato purée
• 1 medium, peeled and chopped (about 130 g)sweet potato
• 75 g (½ cup)Manzanilla Spanish olives
• 1 packetchicken stock cube or bouillon
• to tastesalt
• 370 g (2 cups)Canilla extra-long-grain rice
• 950 ml (4 cups)water

Instructions

1. 1

   Marinate the chicken

   Put the chicken in a large sealable bag or lidded container with the Adobo, lemon juice, onion, pepper, garlic, coriander and oregano. Seal and massage to coat the pieces, then leave at room temperature for about 10 minutes. Lift out the chicken and reserve the marinade.

2. 2

   Brown the chicken

   Warm a large, heavy-based pot over medium-high heat and add the oil and sugar, stirring them together. Cook for about 30 seconds, until the sugar browns, taking care not to let it burn. Add the chicken skin-side down straight away, reduce the heat to medium and cover. Cook for about 10 minutes, turning once, until golden on both sides; transfer to a plate.

3. 3

   Add the sauce

   Add 950 ml (4 cups) water to the same pot over medium-high heat, along with the reserved marinade, tomato purée, sweet potato, olives and chicken bouillon. Stir until the purée and bouillon dissolve and everything is combined. Season with salt to taste.

4. 4

   Simmer the rice

   Bring the liquid to the boil, stir in the rice and bring it back to the boil. Reduce the heat to medium and simmer until the water has evaporated, about 5–7 minutes.

5. 5

   Finish the dish

   Return the chicken to the pot and reduce the heat to low. Cover and simmer for about 15 minutes, until the chicken is cooked through and the rice is nearly tender. Stir from the bottom upwards, cover again and cook for another 5–10 minutes, until the rice is tender. Serve straight away.

What is locrio de pollo?

Locrio is a Dominican one-pot rice dish, often compared with arroz con pollo. Chicken, rice and seasonings cook together so the grains take on the flavour of the cooking liquid.

This version builds flavour by marinating and browning the chicken before simmering it with sofrito-style aromatics, olives and sweet potato. The brief caramelising of sugar gives the chicken a deeper colour and a lightly sweet note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 42g protein, 76g carbs, 22g fat.

The rice and sweet potato provide most of the carbohydrates, while the chicken supplies much of the protein and fat. Oil and chicken skin also contribute fat, and the olives, Adobo and bouillon can make sodium a notable part of the dish. Balance a serving with salad or another fresh vegetable, and keep the amount of tostones modest if serving them alongside.

The marinade and aromatics

Chicken first: the Adobo, lemon juice, onion, pepper, garlic, coriander and oregano season the pieces before they go into the pot. Even a short rest helps the seasoning coat the chicken; keep the reserved marinade for the cooking liquid.

Pepper choice: Cubanelle pepper is mild and fragrant, adding a gentle savoury flavour rather than much heat. The onion and garlic round out the base as they cook.

Caramelising the sugar

Watch the pot: sugar browns quickly in hot oil, so have the chicken ready before you start. Add it as soon as the sugar turns brown, rather than waiting for it to darken further.

Chicken skin: place the pieces skin-side down first and give them time to colour. The recipe then has you turn them once and set them aside while the rice starts cooking.

Rice and cooking liquid

Long-grain rice: the recipe uses extra-long-grain rice, which helps keep the grains distinct when stirred through the seasoned liquid. Measure the water carefully and follow the stated simmering stages.

Before the chicken returns: let the liquid reduce until the water has evaporated, about 5–7 minutes after the rice goes in. This stage helps the rice absorb the flavour before the covered finish.

Sweet potato and olives

Sweet potato: peel and chop it into small, even pieces so it can soften alongside the rice. Its mild sweetness balances the savoury seasoning and olives.

Olives: Manzanilla olives add a briny, tangy contrast. Stir them into the cooking liquid with the other additions so their flavour spreads through the pot.

How to tell when it is ready

Chicken: after about 15 minutes of covered simmering, check that the chicken is cooked through. If it needs more time, continue cooking gently rather than raising the heat.

Rice: it should be nearly tender before you stir from the bottom of the pot, then fully tender after the final 5–10 minutes covered. If the rice is still firm, keep the pot covered and give it a little longer.

What to serve with it

The recipe description suggests serving the locrio with tostones, avocado and a side salad. Their crisp, creamy and fresh textures make a contrast with the softly cooked rice.

Because the pot already contains chicken, rice and vegetables, a simple salad is an easy accompaniment. Serve the locrio promptly while the rice is hot and tender.

Recipe notes & tips

• Have the chicken ready before browning the sugar, as it can darken quickly.
• Use a heavy-based pot to help distribute the heat during browning and simmering.
• Reserve all the marinade when removing the chicken so its seasoning goes into the rice.
• Cut the sweet potato into similarly sized pieces so they soften at a similar pace.
• Keep the pot covered during the final simmer to help the rice cook evenly.

Variations

• Add heat: include a little finely chopped chilli with the onion and pepper.
• Use chicken thighs: swap in bone-in thighs and check that they are cooked through before serving.
• Change the olives: use another green olive if Manzanilla olives are unavailable.
• Add vegetables: stir in peas near the end of cooking so they warm through without becoming too soft.
• Serve with avocado: add sliced avocado at the table for a cool, creamy contrast.

Common mistakes to avoid

• Burning the sugar: add the chicken as soon as the sugar browns, before it turns very dark.
• Skipping the marinade: coat the chicken thoroughly and reserve the liquid for the pot.
• Using high heat throughout: lower the heat as directed so the chicken and rice simmer rather than scorch.
• Stirring too often: leave the rice to simmer through the stated stages, then stir once from the bottom upwards.
• Serving firm rice: cover the pot and continue cooking for a few minutes if the grains are not yet tender.

How to store

Cool leftovers promptly and refrigerate them in an airtight container for up to 3 days. Reheat until steaming hot throughout, adding a splash of water if the rice has dried out; avoid reheating more than once.

Frequently asked questions