Dominican Moro-Locrio
The Beautiful Blend of Dominican Moro and Locrio: Introducing Moro-Locrio!
The Dominican food landscape is rich with traditions and flavors. Among its cherished classics, Moro and Locrio stand tall, each with its distinctive taste and history. But what if we could bring the two together in an exciting, new twist? Well, here it is: Presenting the Moro-Locrio, an innovative fusion of these two traditional dishes.
Moro is the Dominican’s comforting answer to the universal love for rice and beans. Its rich, earthy tones come from black beans, harmoniously combined with rice. The addition of onions, peppers, manzanilla olives and more, further elevate the dish, adding layers of flavor and a burst of color.
On the other hand, Locrio celebrates the island’s love for chicken. It’s not just about mixing chicken with rice; it’s a ceremony. This is also the first dish I mastered at around 12 years old. The chicken is first caramelized with sugar, infusing it with a unique sweetness and golden hue. After being briefly set aside, it is reintroduced into the pot of simmering rice, allowing the two to meld flavors.
The fusion of these dishes into Moro-Locrio, as I love to say, is like a dance of flavors on your mouth. Imagine the sweetness of the caramelized chicken merging with the richness of black beans, all held together by the delicious golden rice.
Here’s how the Moro-Locrio dance goes:
- Begin by caramelizing the chicken as you would for Locrio. Once golden and tempting, remove it from the pot.
- As you proceed to prepare the rice for the Locrio, there’s a twist in the story! Before adding water, add the black beans with all the seasonings and bring water to a boil, this is where the moro effect comes in.
- With the beans settling in, the chicken makes its grand re-entry into the pot. Check below for the full recipe.
In the world of cooking, sometimes, the most exciting dishes are born out of twisting recipes and breaking traditions. The Moro-Locrio is a testament to that spirit. So, the next time you’re in the mood to surprise your taste buds, remember this delightful Dominican duo turned into one!
What are the best sides for Moro-Locrio?
I suggest green or yellow plantains, yuca fritters, and/or a classic salad with vinaigrette dressing.
Dominican Moro-Locrio
Ingredients
- 1 whole chicken cut into 10 pieces, skin off except wings and drummettes or any pieces of the chicken you prefer
- 3 tbsp lime or lemon juice
- 2 tbsp soy sauce
- 3 tbsp adobo
- 1 tsp ground oregano
- 2 tsp minced garlic
- 1/4 cup Mazola corn oil
- 1 tbsp sugar
- 8 oz can tomato sauce
- 1/3 cup Manzanilla olives chopped
- 4 slices yellow onion you can chop if you'd like
- 1 packet or cube of chicken bouillon
- 4 strands fresh cilantro chopped or whole
- 6 oz black beans canned or home prepped
- 4 cups water
- 3 1/2 cups long grain rice
