Locrio de Pollo
Locrio de Pollo
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How to Make Traditional Authentic Dominican Locrio de Pollo (One-Pot Chicken & Rice) Recipe

The Soul of Dominican One-Pot Cooking: Locrio de Pollo

Locrio de Pollo is the cornerstone of Dominican weeknight dinners and family gatherings. Similar in concept to Spanish paella or Louisiana jambalaya, a traditional Locrio combines seasoned meat and rice simmered together in a single heavy aluminum pot (caldero).

The defining technique of an authentic Dominican locrio is caramelizing the chicken in hot oil with a pinch of granulated sugar. This process, known as quemar el azúcar, gives the chicken a rich mahogany color and infuses every grain of rice with savory-sweet depth while creating the crunchy layer of rice at the bottom known as concón.

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 60 mins
  • Servings: 6 servings


Recipe for Dominican Locrio de Pollo (One-Pot Chicken & Rice)

Ingredients:

  • 2 lbs bone-in chicken thighs and drumsticks, chopped into small pieces
  • 1 tbsp fresh lime juice or bitter orange juice 
  • 4 cloves garlic, minced 
  • 1 tsp dried Dominican oregano 
  • 1 tsp salt (plus more to taste)
  • ½ tsp black pepper
  • 2 tbsp vegetable oil 
  • 1 tbsp granulated sugar
  • 1 medium red onion, diced
  • 1 cubanelle pepper or green bell pepper, diced 
  • 2 tbsp tomato paste
  • 2 tbsp pitted green olives, sliced 
  • 2 cups long-grain white rice, rinsed and drained
  • 2½ cups water or low-sodium chicken broth
  • 3 sprigs fresh cilantro, roughly chopped

How to Achieve Perfect Grain Texture & Concón

  1. The Sugar Browning: Heat oil, sprinkle sugar, and wait until it turns amber-brown and bubbly. Add the marinated chicken immediately. Do not let the sugar turn black, or it will impart a bitter taste.
  2. The Liquid Ratio: Use a ratio of roughly 1:1.25 (1 cup of rice to 1¼ cups of liquid). Because the chicken releases juices, using too much water will lead to soggy rice (asopao style rather than fluffy graneado).
  3. Forming the Concón: Once the rice dries out and you cover it on low heat, let it cook undisturbed for 20–25 minutes. If you want an extra-crispy concón, leave the heat on medium-low for the final 3 minutes of cooking.


Instructions:

  1. Marinate Chicken: In a bowl, toss chicken pieces with lime juice, minced garlic, oregano, salt, and black pepper. Let rest for 15 minutes.
  2. Brown the Chicken: Heat oil in a large heavy pot (caldero) over medium-high heat. Sprinkle the granulated sugar into the oil. When the sugar melts and turns deep amber, carefully add the seasoned chicken. Brown on all sides (about 6–8 minutes).
  3. Build the Sauce: Add diced onion, cubanelle pepper, tomato paste, and olives. Sauté for 3 minutes until aromatic.
  4. Add Liquid & Rice: Pour in the water or broth and cilantro. Bring to a rapid boil. Taste the liquid; it should taste slightly salty. Add the rinsed rice and stir well.
  5. Simmer & Evaporate: Cook uncovered over medium heat, stirring occasionally, until the liquid has evaporated below the level of the rice (about 5–7 minutes).
  6. Steam to Perfection: Stir the rice once, gather it into a slight mound in the center, reduce the heat to the lowest setting, and cover tightly with a lid. Steam for 25 minutes without opening.
  7. Serve: Fluff the rice with a fork, scrape up the crispy bottom concón, and serve warm.

Enjoy your delicious and traditional Locrio de Pollo Dominicano (Dominican Chicken and Rice)! De lo mio!


Essential Ingredients & Substitutions for Authentic Dominican Locrio de Pollo (One-Pot Chicken & Rice)

  1. Bone-In Chicken Thighs & Drumsticks: Dark, bone-in meat remains juicy and releases rich collagen into the cooking broth. You can substitute chicken breast, but reduce simmering time slightly to prevent dryness.
  2. White Long-Grain Rice: Dominican locrio relies on long-grain white rice for light, fluffy grains that do not turn mushy.
  3. Caramelization Sugar: 1 tablespoon of granulated white or brown sugar to achieve that signature Caribbean color.
  4. Dominican Sofrito Base: Minced garlic, finely chopped red onion, cubanelle pepper, fresh cilantro, and dried Dominican oregano.
  5. Tomato Paste & Olives: Concentrated pasta de tomate adds acidity and color, while pitted manzanilla olives bring a tangy pop.
  6. Bitter Orange (Naranja Agria) or Lime Juice: Used to clean and marinate the chicken.

Remember that while substitutions can provide a unique twist to the recipe, they might also alter the traditional flavor and authenticity of Locrio de Pollo Dominicano (Dominican Chicken and Rice). Experiment and adjust according to your taste preferences and dietary needs.


Frequently Asked Questions for Authentic Dominican Locrio de Pollo (One-Pot Chicken & Rice)

  1. Can I make Locrio with other meats? Yes! Locrio is versatile. The same technique applies to pork chops (Locrio de Chuleta), Dominican salami (Locrio de Salami), herring (Locrio de Arenque), or canned sardines.
  2. Why is my rice mushy? Mushy locrio happens when too much water or stock is added before covering the pot. Let the water boil down until it completely evaporates below the surface level of the rice before lowering the heat and covering.


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