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Locrio – Dominican One Pot Chicken and Rice

Locrio – Dominican One Pot Chicken and Rice

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

Watch me make it!

A platter of Locrio, a Dominican Chicken and Rice recipe

Locrio – Dominican One Pot Chicken and Rice

A One Pot Dominican classic. Super flavorful and easy to make. Done in just over an hour and with enough downtime for you to take it easy in the kitchen.
4.20 from 70 votes
Print Pin Rate
Course: dinner, How to, lunch, Main Course
Cuisine: Caribbean, Dominican, Latin
Keyword: arroz con pollo, arroz con pollo Dominicano, best chicken recipe, best latin chicken recipe, caribbean one pot chicken and rice, chicken and rice, chicken and rice recipe, dominican chicken and rice, easy locrio recipe, easy one pot recipe, how to cook chicken and rice, how to make locrio dominicano, locrio, locrio dominicano, one pot recipe, rice recipe
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 6 people

Ingredients

  • 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

Instructions

  • 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!

Video

18 Comments

  1. 5 stars
    I was gonna leave a review last night, but I decided to submit a review today. I just made this rice two nights in a row, and my family loved it. I’m not the first person to follow a recipe to the “T” and have it not come out the way I wanted it to. I followed this recipe and it was….FANTASTIC!
    I got a review coming for those Honey ginger Chicken wing???????????????? . Your recipes are a like home, and they are a gift. I hope you obtain major following on all your platforms. Also you have a wonderful family !!

    1. Thank you for leaving this review here too! It’s a very appreciated gesture!
      I am so grateful you enjoyed my Locrio recipe, let me know how you liked the baked wings!

  2. 5 stars
    Did this recipe this evening. Very good recipe! I marinated the chicken earlier today and left it for about 4 hours before starting dinner. I usually like my rice and chicken with a side of pink beans, so I made that and just delish! Thank u for sharing your recipes!

  3. 5 stars
    I’m new to the Dominican cooking culture, and my BF picked this for dinner. I watched the video 3 times and then tried my best. HE LOVED IT. (Even his mom approved) thank you for a great dinner recipe. Only fail I had was the rice sticking to the bottom of the pot, but the food itself, 5 Stars thanks to you!

    1. Yay! I am so excited it was a success!!! The rice at the bottom you’ll get better at making it happen the more you cook this. A quick tip, sometimes I take the rice and chicken out and if I see that the bottom, the “concon” is not set yet crunchy, I increase the heat and let that bottom sit there alone in the pot for a little bit. A stainless steel pot is also very helpful in creating that layer easier than an enamel pot.
      Thank you so much for letting me know you made it! 🙂

  4. This was so delicious!! I would like to use my new instant Pot! Lol. Can you link submit a recipe for the Instant Pot PLEASE TY!

    1. 5 stars
      I just came to ask the same. I’d love this for the instant pot. I did the stove method today and it was very good but I’d love this for the IP!

      1. Hi! I am working on it and it’s looking good! I am making sure it is perfect before I release the recipe. So look out for it really, really soon! Follow my IG, FB or youtube to see it right away. I am hoping by the end of this month. 🙂

  5. The recipe looks great and I will try it out this week! My mom gave me another recipe for locrio with pork ribs but the problem was that the rice was over cooked and rice was mushy. Any tips for when I try your recipe to avoid this problem? Thanks

    1. Hi John!
      Please do make it, I am sure you will love it! About the other recipe, is it the same water to rice ratio as you see in this recipe? If you have about the same amount of pork ribs as in this recipe and you have to give it color like in the locrio, then you should be good to go. It’s hard for me to tell you exactly how to make sure it doesn’t happen with that one again because I don’t have that recipe. But mine could be a great guide to help you get that one right. I have a recipe for pork ribs that would go great with the locrio instructions. Here is the link: https://belquistwist.com/low-and-slow-stovetop-pork-baby-back-ribs/
      Cook these as directed and remove from pot, keep the juices and go in with the water and rest of the process. Just remember to cook a similar amount as the locrio calls for, for chicken. Let me know how it goes!

  6. 5 stars
    This is my fav food from the Dominican Republic my family makes it all the time. And it is so good that I’m using it for extra credit in my social studies class. It is nice when the chicken is sweet, so I thought I would make it, get some extra credit, and have some good food

  7. I’m thinking about making this recipe. Is there a reason you don’t keep the chicken in the pot while the rice is cooking?

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