Description

Locrio de Pollo is a classic Dominican dish that combines marinated chicken with savory rice and vibrant vegetables, making it the perfect one-pan meal. Featuring tender chicken, aromatic spices, and a medley of vegetables like kabocha squash and carrots, this dish offers a balance of savory, tangy, and subtly sweet flavors. Locrio de Pollo is quick, comforting, and sure to become a family favorite.

Ingredients

For the Chicken Marinade:

4 pieces Chicken Thighs and Drumsticks

1 tablespoon Loisa Sal Marina (or any sea salt)

1 tablespoon Loisa Organic Adobo

1 teaspoon Loisa Organic Oregano

1 teaspoon Loisa Organic Smoked Paprika

1 teaspoon Loisa Organic Sazón

1 bunch Fresh Culantro and Cilantro (substitute with parsley if needed)

½ teaspoon Ground Black Pepper

For the Vegetables and Base:

1 medium Bell Pepper, chopped

1 medium Red Onion, chopped

1 stalk Celery, chopped

3 cloves Garlic, minced

2 tablespoons Capers

½ cup Pitted Green Olives

2 tablespoons Lime Juice

¼ cup Sour Orange Juice (or extra lime juice if unavailable)

2 tablespoons Avocado Oil

For the Dish:

1 tablespoon Coconut Sugar (optional)

1 cup Auyama (Kabocha Squash), chopped (substitute with pumpkin or sweet potato)

1 medium Carrot, chopped

1 cup Tomato Sauce

2 cups Rice (long-grain preferred)

3 cups Organic Chicken Broth

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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. Let the chicken marinate for at least 30 minutes to absorb all the flavors.
Sauté the Chicken:
In a cast iron pan, heat avocado oil over medium-high heat. Add coconut sugar and cook for about 30 seconds until the oil is lightly caramelized.
Add the marinated chicken to the pan and sauté for 1-2 minutes to get a golden color, while reserving the vegetables and herbs for later.
Make the Sofrito Base:
Stir in the sofrito (vegetables) and the reserved ingredients like auyama and tomato sauce. Mix well to combine and cook for 3-5 minutes.
Cook the Rice:
Pour in the chicken broth and bring to a boil. Taste and adjust the seasoning. Stir in the rice and lower the heat. Cover the pan with a tight-fitting lid and cook for 15 minutes.
Steam the Rice:
After 15 minutes, uncover the pan, fluff the rice gently with a fork, then cover again and let it steam for an additional 5 minutes until the rice is tender.
Serve:
Garnish the dish with fresh cilantro and a drizzle of lime juice for extra flavor. Serve hot with sliced avocado or crispy tostones on the side.

Notes

Chicken Substitutes: Swap out the chicken thighs and drumsticks for chicken breast or use beef for a different flavor profile.
Rice Alternatives: Use brown rice or quinoa for a healthier option with more fiber and protein.
Add More Vegetables: Feel free to add more vegetables like bell peppers, peas, or corn to make the dish more colorful and nutrient-dense.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: Indian