Locrio de Pollo (Dominican Chicken and Rice)
The Dominican answer to paella: chicken browned in caramel and cooked with rice, sofrito, annatto and olives in one pot until every grain is orange and full of flavour.
Servings
Ingredients
Nutrition
Per serving
Steps
Season the chicken
Rub the chicken pieces with the lime juice, garlic, 1 teaspoon of salt and the oregano. Cover and let sit at room temperature for 30 minutes.
- 1 kg chicken
- 1 lime, juiced
- 3 garlic cloves
- 1 tsp salt
- 1 tsp oregano
✅ Done when: chicken is evenly coated and has rested 30 minutes
Brown in caramel
Heat the oil in a wide, heavy pot (about 24-26 cm / 9½-10 in, 5-6 L / 5-6 qt) over medium-high heat. Add the sugar and let it darken to a deep amber, 1-2 minutes, then carefully add the chicken (it will splatter) and turn to coat. Brown for about 6 minutes, turning, until golden on all sides.
- 3 tbsp vegetable oil
- 1 tbsp sugar
- 1 kg seasoned chicken from step 1
✅ Done when: chicken is golden brown on all sides and sugar is deep amber
Add the sofrito
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Add the rice
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Steam
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Rest and serve
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Season the chicken
Rub the chicken pieces with the lime juice, garlic, 1 teaspoon of salt and the oregano. Cover and let sit at room temperature for 30 minutes.
- 1 kg chicken
- 1 lime, juiced
- 3 garlic cloves
- 1 tsp salt
- 1 tsp oregano
✅ Done when: chicken is evenly coated and has rested 30 minutes
Brown in caramel
Heat the oil in a wide, heavy pot (about 24-26 cm / 9½-10 in, 5-6 L / 5-6 qt) over medium-high heat. Add the sugar and let it darken to a deep amber, 1-2 minutes, then carefully add the chicken (it will splatter) and turn to coat. Brown for about 6 minutes, turning, until golden on all sides.
- 3 tbsp vegetable oil
- 1 tbsp sugar
- 1 kg seasoned chicken from step 1
✅ Done when: chicken is golden brown on all sides and sugar is deep amber
Add the sofrito
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Add the rice
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Steam
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Rest and serve
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The Story Behind the Dish
Locrio is the Dominican descendant of Spanish paella, adapted with local ingredients like annatto (bija) for colour instead of expensive saffron. The name may come from 'locro', a stew from the Andes.
There are locrios of chicken, pork, sardines, salami and even herring, and it's a favourite one-pot meal for family gatherings and beach days.
⭐ Why It's Famous
Every grain is full of flavour, and the whole meal cooks in a single pot.
💡 Fun Fact
One popular version, 'locrio de salami', uses Dominican salami instead of chicken and is a quick weeknight favourite.
Dominican Republic
18.49°N, -69.93°W
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