Moms Locrio De Pollo Recipes

ARROZ CON POLLO (ONE-POT CHICKEN AND RICE)

Steps:

• In a medium bowl, mix together the lime juice, vinegar, garlic powder, oregano, paprika, 1 tablespoon olive oil, 1 teaspoon of salt, and a few grinds of black pepper. Add the chicken pieces and toss to coat well. Let sit for 15 - 45 minutes at room temperature or place in fridge if making ahead of time. Omit the lime juice if marinating overnight.
• Rinse the rice thoroughly until water runs clear. Drain well in a sieve or strainer.
• In a Dutch oven, or large skillet with a tight fitting lid, heat the remaining 2 tablespoons oil over medium heat. Add the sugar to the oil without stirring. Once the sugar starts to melt and turn a little dark, add the chicken pieces in one layer. Cook until lightly browned, about 2-3 minutes each side. Transfer the chicken to a plate.
• Add the onion and pepper to the skillet and sauté until softened about 5 minutes. Add the garlic and 1 teaspoon salt and cook until fragrant, about 1 minute. Stir in the tomato sauce and tomato paste and cook for about 1 minute, scraping any brown bits on the bottom.
• Add the rice, bay leaf, and turmeric and stir for about 1 minute to coat the grains well. Add in the chicken broth (or water), olives and capers and bring to a boil then lower the heat to medium-low, or low if your pot is not heavy-bottomed. Arrange the chicken pieces on top, cover tightly and cook for 20 minutes.
• Uncover the pot and quickly fluff the rice a little with a fork. taste the rice, if it seems undercooked, drizzle 1/4 - 1/2 cup more water. Stir in the peas, cover again and cook for 5 more minutes. Remove from the heat and let sit for 5 minutes. Garnish with pimientos, if using, and serve.

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!

MOM'S LOCRIO DE POLLO

Steps:

• Marinade chicken for 20 minutes in ingredients listed up until capers. Heat oil in a caldero and brown chicken. Add rice, stir with chicken. Add tomatos and sazon. Simmer for 2 minutes. Add chicken broth, let simmer over medium heat until almost all liquid is absorbed /evaporated. Reduce heat to low and cover. Cook until rice is tender. Splash with what you're drinking to add a bit of steam of the rice hasn't opened.