Locrio

After my brother taught me to make La Bandera, I began to seek out other Dominican dishes from the DR. I found this recipe here and I am so glad I made it! I served it with fried plantains. I found the recipe here.

Locrio

2 lbs chicken breasts, cubed

2 ½ cups rice

1 tsp garlic paste

¼ tsp oregano

½ tsp onion powder

½ tsp adobe seasoning

¼ cups Mojo criollo

3 tbsp canola oil

1 tsp sugar

1 tbsp tomato paste

Cilantro

2 tbsp olives & capers

3 cups water

2 tbsp tomato bouillon with chicken flavor

Put chicken cubes in a bowl. Stir in garlic paste and oregano. Add the adobo, mojo criollo, and the onion powder. Marinate overnight. When ready, heat up your electric skillet over medium heat. Add 2 tbsp of oil and then sprinkle 2 tsp of sugar over the oil. When the sugar has caramelized, immediately add the chicken. Put the chicken in 1 layer and don’t move it around. Flip the chicken over and allow the other side to brown. Add 3 tbsp of water, which will braise the chicken and bring out the flavors. When the water evaporates, add 3 more tbsp of water and wait for it to evaporate. You don’t want the chicken to overcook and fall apart. Add ½ cup water. Make sure you scrape down those sides. To the water, add 1 tbsp of tomato paste and some cilantro. Add the chicken bouillon powder. Mix it in well, but gently. Continue on now by adding the olives and capers. Add the rest of the water (2 ½ cups) and bring the water to a full boil. Rinse the rice a few times, then add it to the boiling water. Add the last tbsp of oil. Don’t stir. Cover with lid. Once water is absorbed, turn down the heat and put some foil on top of the rice and underneath the lid. Let it continue to cook slowly for about 35 minutes. If the rice isn’t cooked through, add some more water and repeat the steps. Serve this arroz con pollo with some beans and fried plantains.