Moms Locrio De Pollo Recipes
DOMINICAN LOCRIO DE POLLO ( RICE AND CHICKEN)
One of my childhood favorites, had it quite often. Traditionally they do add the olives and sometimes even capers..but I don't like them.
Provided by Kitty Kat Cook
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Wash the chicken parts in cold water. In a large plastic bag or air tight container with lid, place the chicken, add the cilantro, lime juice, garlic, onions, pepper, oregano, adobo seasoning and black pepper. Allow it to marinate for at least 10 minutes.
- In a large cast iron pot over high heat, add 3 tbsp of oil (reserve 2) add sugar to heated oil, and quickly stir. Don't allow it to burn. When sugar turns brown (this will happen very quickly) add the chicken without the vegetables but don't discard them. Stir the chicken and cover. Reduce heat to medium and let it simmer for 10 minutes Adding tablespoons of water regularly if needed to prevent it from burning/sticking.
- After 10 mins add the remaining water, the tomato paste, the reserved vegetables, and the chicken bouillon cube, and stir to combine until well mixed and paste and bouillon are dissolved. Taste and add salt to taste. Should be just a little saltier than you'd prefer, because the rice and chicken will absorb a lot of it.
- Add the rice, once all the water has evaporated, cover and simmer over minimum heat. Wait 15 mins, uncover give it all a good stir from bottom to top and add the remaining 2 tbsp oil. Cover and wait another 5 minutes Taste rice for doneness, it should be firm but tender inside. If necessary, cover and leave another 5 minutes.
- Serve with a side of green salad, tostones and avocados; Enjoy!
Nutrition Facts : Calories 1488.6, Fat 64.9, SaturatedFat 15.9, Cholesterol 214, Sodium 589.7, Carbohydrate 154.8, Fiber 3.4, Sugar 4.3, Protein 64.6
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- Marinate chicken: Marinate the chicken for approximately 10 minutes in a bowl containing the cubanelle, oregano, garlic, celery, olives, coriander, thyme, 1 teaspoon of salt, and a pinch of pepper.
- Brown chicken: In a cast iron or aluminum pot heat 3 tablespoons of oil over medium-high heat, reserving 2 tablespoons for later use. Add sugar to heated oilWhen the sugar turns dark brown, add the chicken (reserve vegetables and herbs from the marinade), being careful with splattering oil.
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- For the first step, it is necessary to clean and wash the chicken. You can take the skin down or leave-in. Personally, for this dish, I leave the chicken skin on because I just like the color and the crispiness of it. Before you season the chicken, try to make some wholes with a knife, that it can soak the marinade as deep as possible.
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- For the next step let's season the chicken. Leave the marinade on it. For seasoning put the salt, black pepper, oregano, sazon de Goya, Vegeta, onion powder, garlic powder. Slice the green pepper thin, and put with the green olive on the chicken. Mix it well.
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