Dominican Locrio De Pollo Rice And Chicken Recipes

ARROZ CON POLLO (DOMINICAN STYLE CHICKEN & RICE)

Steps:

• Throw ALL the ingredients "EXCEPT" Rice & Water into a large pot.
• Cook over medium heat, stirring every so often.
• When liquid starts to diminish add the rice & water.
• Stir and bring to a boil.
• Reduce heat, cover & simmer for approximately 20 minutes. Enjoy! :).

DOMINICAN RICE WITH SAUSAGE (LOCRIO DE LONGANIZA)

Steps:

• In a large cast-iron pot, heat oil over medium heat. Saute Longaniza until cooked and slightly crispy. Remove from the pot and reserve.
• Remove excess oil from the pot. Add chicken bouillon cubes, adobo, oregano, sazón, and black pepper and cook for about 30 seconds. Stir in sofrito, tomato sauce, and olives. Cook for about 2-3 minutes.
• Add the water. When the water begins to boil, add the rice. Cover and simmer, stirring occasionally to prevent sticking to the bottom of the pot.
• Once the water has evaporated, add the Longaniza back into the pot and stir to combine. Lower the heat to medium-low. Cover and let cook for 25 minutes. After 25 minutes, stir the rice carefully and cover for an additional 5 minutes.
• Serve warm with a side of salad and avocado.

DOMINICAN LOCRIO DE POLLO ( RICE AND CHICKEN)

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!