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. I make sure, the chicken breasts are cut into 2 or 3 pieces as well. If you rather not use a whole chicken, you can go with all white meat, all wings, or all thighs, whatever part of the chicken your taste buds fancy.
We like 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!