I’m proud to introduce a delicious cooking of a simple, yet mouth watering, Latin-American cuisine that has been passed on for generations. The Dominican-style consisting of caramelized chicken with brown rice, or the Dominican term, ‘locrio de pollo’, is one of many flavorful courses filled with traditional spices and herbs.
- 4 lbs. of chicken
- 2lbs. of rice (depending on your serving)
- 1 lime/lemon
- 2-3 pinches of Oregano
- 2 Garlic Cloves
- 2 Tablespoons of Salt depending on the serving size
- 2 Tablespoons of Vinegar
- 1 Tablespoon of sugar
- 5 Tablespoons of oil
- 2 Tablespoons of Tomato Paste
- 1 cube of chicken bullion
- 1/4 of an onion (chopped)
- fresh cilantro leaves
- 1 stick of chopped celery
- 6 cups of water for 2 lbs of rice
Prep Time: 50 min.
Cook Time: 45min.
Serves: 4-6 people
- Clean the chicken with 1/2 lemon or lime, 1/2 of vinegar and water. Let the chicken soak for 20 minutes.
- Drain the water and vinegar out, then squeeze the other 1/2 lemon.
- Add 3 pinches of oregano to the chicken.
- Add 2-3 pinches of salt, and 1 tablespoon of vinegar to the chicken. Let the homemade seasoned chicken marinate for 30 minutes in the fridge. (NOTE: The first four steps are not shown in the video clip. This will thoroughly clean the chicken, and will allow the chicken to absorb the seasoning).
- Heat the iron pot with oil (approximately 3 tablespoons).
- Once the oil is hot, add 1 tablespoon of sugar for caramelization (dark brown) This will happen fast!
- Once the sugar is caramelized/dark brown, add the chicken.
- Allow the chicken to absorb the caramelization before flipping the other side.
- Once the chicken has evenly browned, sparingly add small amounts of water to prevent the chicken from drying completely.
- Mash up 2 garlic cloves with 2 tablespoons of salt into the pilon masher.
- Add 1/4 of chopped onions and 2 spoons of tomato paste along with the mashed garlic w/ salt.
- Add the appropriate amount of water for the serving of rice to the same pot. In this instance, 6 cups of water for 2 lbs. of rice.
- Sprinkle black pepper & Adobo , 1 stick of chopped celery, olives, fresh cilantro, 1 tablespoon of vinegar, 1 chicken bullion, and a tablespoon of soy sauce (optional).
- Stir and let the broth boil.
- Clean, wash, drain, and add the rice (some packs of rice are already clean).
- Once you have added and evened out the rice, let the rice simmer for 15 minutes BEFORE stirring.
- After 15 minutes, stir the rice in a clockwise motion.
- Cover the locrio (caramelized chicken w/brown rice), and let simmer for 20 minutes.
- Then, stir the rice in a clockwise motion allowing the rice to cook evenly.
- Cover the pot for another 10-15 minutes.
- Serve with ‘platano maduros’ or sweet plantains and a garden salad. ‘Buen Provecho’ Enjoy!
Tutorials for fried sweet plantains coming soon!