Locrio de Pollo (Dominican Chicken and Rice)#EatTheWorld

Locrio de Pollo is nothing but, what we call it, a one pot dish/pulao made with rice, chicken and veggies. There are many types of locrios, each Dominican family has its own locrio de pollo, in which some ingredients will be added and others will be changed. Some even add auyama (squash) is the secret ingredient that makes it juicier and gives it a beautiful color to the dish.
Locrio de Pollo is probably a descendent from the Spanish paella, which also combines herbs, rice, chicken and vegetables to make a rice dish.
Serves 4 - 5

1¼ Kg Bone In Chicken bone -in cut into medium pieces
1½ Teaspoon salt or to taste
2 Teaspoons Dried Oregano
3 Tablespoon Chopped Coriander Leaves
½ Teaspoon Black Pepper powder
½ Teaspoon Red Chilly Flakes
1 Teaspoon Coriander powder
1 Red Chilly - chopped
1 Green Capsicum/Bell Pepper- diced
1 Large Onion - finely chopped
½ Cup Chopped Celery
1½ Teaspoon Garlic paste
½ Cup Capers
½ Cup Sliced Green Olives
A Juice of One Large Lime
4 - 5 Tablespoons Oil
1 Teaspoon Brown Sugar
1 Cup Diced Carrot
1 Cup Tomato Puree
2½ Cups Long Grain Rice
5 Cups Water
In a bowl combine chicken, half the salt, and rest of the in ingredients along with lime juice except the rice and water. Mix well and let it marinate for 30 to 45 minutes.
In a large pot, heat the oil over medium high flame. Add the sugar to the heated oil. When the sugar turns dark brown/caramelize , add the chicken (reserving the vegetables and herbs from the marinade), let it brown from all sides.  
Then add the vegetables and the marinade, tomato sauce, and stir to combine. Add the water, the remaining salt and bring to a boil. Taste the water for salt if needed add accordingly. Let the chicken cook till nearly done.
When the chicken is nearly done add the rice and stir often to prevent it from sticking too much to the bottom.
Once the water has come to the level of the rice, reduce the flame to low. Cover with a tight-fitting lid and cook over low heat for 15 minutes or until the rice is done but each grain should be separated. Uncover and stir, stirring the rice from the bottom to the top lightly. Once the rice is cooked, switch of the flame. Let it rest for 5 to 7 minutes.  
Serve and enjoy!!
Made this for lunch and left everyone licking their plates! Super simple and delicious!!  
Labels: Chicken, Rice, One Dish Meal, Dominican, International Cuisine, Eat the World, Main course, Pulao
Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.  
Check out all the wonderful Dominican Republic dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Sneha’s Recipe: Locrio de Pollo (Dominican Chicken and Rice) 
Palatable Pastime: Spicy Plantains 
Amy’s Cooking Adventures: Taco Shepherd’s Pie (Pastelón de Papa) 
Pandemonium Noshery: Habichuelas Guisadas 
Culinary Adventures with Camilla: Pastelón de Harina de Maíz 
A Day in the Life on the Farm: Chimi Burger  
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. I think every culture has a chicken and rice one pot meal. This looks delicious.

  2. Now that looks like absolute comfort food! I love the addition of capers and olives to give it zip, too. Great recipe.