Locrio is one of the most classic of Dominican dishes. It was one of the first dishes I learned to cook growing up. I mastered it so well, I made it at least once a week because I was so obsessed with it! I was told that I made the best one in our household so I took that title quite seriously as you can tell. hahaha!
This is a one pot meal, super flavorful and easy to make. Done in just over an hour and with good downtime for you to take it easy in the kitchen.
I have always preferred this dish made with a whole chicken that I cut up into 1o or so pieces. I make sure, the chicken breasts are cut into 2 or 3 pieces as well. You can also boneless breasts, chopped up or all wings, or all thighs, whatever part of the chicken your taste buds fancy, you can make it with.
We tend to serve with a green salad on the side or Tostones (fried green plantains) and/or Maduros (fried yellow plantains).
Locrio – Dominican One Pot Chicken and Rice
- 1 whole chicken cut into 10 pieces, skin off except wings and drummettes
- 3 tbsp lemon or lime juice
- 2 tbsp soy sauce
- 3 tbsp Goya adobo
- 1 tsp ground oregano
- 2 tsp minced garlic
- 1/4 cup Mazola corn oil
- 1 tbsp sugar
- 1/4 cup tomato sauce or 1 tbsp tomato paste
- 1/3 cup Goya olives chopped
- 4 slices yellow onion
- 1 packet chicken bouillon
- 4 strands fresh cilantro
- 1/4 cup water for adding to marinade
- 3 cups water for second cooking portion
- 2 1/2 cups long grain rice
- Prep chicken. Make sure to take skin off of all chicken pieces except wings and drumette. Also discard the wing tips.
- Season chicken by adding lemon (or lime) juice, soy sauce, oregano, adobo, and garlic. Stir well. You can marinade for a few hours or overnight for more flavor but not necessary.
- In a deep pot, over medium high heat, add corn oil.
- Add the sugar and watch for it to begin caramelizing. It will smoke a bit so that is normal. Watch my video on this post so you can see just how caramelized you can let it get. It's almost like burnt.
- Add the chicken piece by piece while holding the lid over the pot. It may get a bit splatty so just be careful.
- Lower the heat to medium and cover for about 3 minutes.
- In the meantime, add 1/4 cup water to the remaining seasoning liquid.
- Turn pieces over and add a bit of the seasoned liquid to the chicken and cover. Continue to stir and add liquid if needed every 5 minutes until cooked through.
- Once cooked through and water is evaporated, remove chicken to a plate, cover.
- Add tomato sauce, olives, onions, chicken bouillon and cilantro to the pot where you just removed the chicken from. Give it a good stir.
- Add 3 cups water, stir, cover, raise heat to high and wait for the water to boil.
- Once pot is boiling, add rice and stir in well.
- Allow water to evaporate while stirring the rice often.
- Once is almost done evaporating (watch my video for visual reference) LOWER heat to simmer.
- Add the cooked chicken and VERY gently stir.
- Cover for 30 minutes. Prep any sides you'd like.
- After 30 minutes, stir and cover for another 5 to 10 minutes.
- And voila! you are done and ready to enjoy an amazing Dominican Locrio!