One pot recipes are my absolute favorite, and this locrio de pollo is definitely at the top of my list! It’s one of the more filling locrios, and between locrio de salami and locrio de salchicha, this locrio de pollo wins everytime.

Locrio de pollo is like arroz con pollo, or chicken and rice, but it’s the Dominican version that uses bone in chicken pieces like drumsticks, thighs, and wings.

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Use extra long grain rice

Extra long grain rice is what I love to use for my Dominican rice recipes. I always use the brand my abuela swears by: Canilla.

I’ve tested this recipe with a few kinds of rice, and it works with jasmine rice or any kind of extra long grain rice. The only rice I’d steer you away from for Dominican locrios and moros is basmati because the grains are too long and the dish doesn’t come out the same.

I always rinse the rice before cooking

Before cooking locrio de pollo, I always rinse the rice under cold water a few times until the water runs clear to remove all the starch. This is a step that my mami never misses because it’s crucial to getting the right texture and getting rid of any debris.

Cook the chicken until tender

The key to a delicious locrio de pollo is making sure the chicken is fully cooked and tender before adding the rice. Once the rice is in the pot, reduce the heat and let it cook gently, allowing it to absorb all the flavors from the chicken and seasonings.

Locrio de Pollo (Dominican Chicken and Rice)

Locrio de pollo is Dominican chicken and rice made with drumsticks, thighs, and wings and seasoned with sofrito, adobo, and oregano!
Dominican locrio de pollo chicken and rice one pot recipe
5 from 2 votes
By: Franchesca Livraghi
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting time 5 minutes
Total Time 1 hour
Course Main Course
Cuisine Dominican
Servings 4 servings

Equipment

Ingredients
  

Pollo

  • 6-8 pieces bone-in chicken chicken thighs, drumsticks, or wings
  • 3 cloves garlic crushed
  • 1 tbsp sofrito
  • 1 tsp adobo
  • ½ tsp sazon
  • ¼ tsp oregano
  • 1 tbsp oil
  • ½ tsp sugar
  • 1 cup water

Locrio de Pollo

  • ¼ onion
  • ¼ green bell pepper or substitute with red, orange, yellow, or cubanelle pepper
  • 3 cloves garlic smashed
  • 2 tbsp sofrito
  • 1 tbsp soy sauce
  • 1 tbsp tomato paste or ¼ cup tomato sauce
  • 1 lime or 2 tbsp lime juice
  • 1 tsp adobo
  • ½ tsp salt
  • ¼ tsp oregano
  • 2 cups + 2 tbsp water
  • 1½ cups extra long grain rice rinsed

Instructions
 

  • In a bowl, add the chicken, garlic, sofrito, adobo, sazon, and oregano.
  • Heat oil in a pot over medium heat. Add sugar to the hot oil and let it caramelize.
  • Add the chicken to the pot and cook for 4-5 minutes, or until fully seared. Turn the chicken pieces and continue cooking for another 4-5 minutes, or until fully seared.
  • Add 1 cup of water to the pot and cook the chicken for 10 minutes, or until tender, with the lid slightly open.
  • Add onion, bell pepper, garlic, sofrito, soy sauce, tomato paste, lime, adobo, salt, and oregano to the same pot. Mix and cook until the vegetables soften, about 1-2 minutes.
  • Add water to the pot and bring to a boil. Add rice and cook until most of the water is absorbed, stirring frequently to prevent from sticking.
  • When most of the water is absorbed, create a dome shape with the rice by gently mounding it up in the center of the pot. Cover with a lid, reduce heat to low, and cook for 20 minutes.
  • Remove from heat, fluff with a fork, cover, and let sit for 5 minutes before serving. Buen provecho!
Keyword Chicken, Locrio, Locrio de Pollo, One Pot Recipe, Pollo
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