How is arroz con pollo different from locrio de pollo?

While both combine chicken and rice, arroz con pollo typically uses larger chicken pieces cooked on the bone, while locrio can use any cut. Arroz con pollo tends to have a slightly milder seasoning and lighter color, whereas locrio is usually more intensely colored and seasoned. In practice, many Dominicans use the terms somewhat interchangeably, though cooks often have strong opinions about the distinctions.

Is arroz con pollo a weekday or weekend dish?

Arroz con pollo is versatile enough for any day of the week. It is a popular weekday dinner because it is a complete meal in one pot, making preparation and cleanup easy. It is also frequently made for casual weekend gatherings and family events. Its ability to feed a crowd economically makes it a practical choice for both everyday meals and social occasions.

What vegetables are included in Dominican arroz con pollo?

The base sofrito includes onions, garlic, peppers, and cilantro. Many cooks also add diced carrots, green peas, olives, and capers to the rice. Some versions include red bell peppers or corn for added color and sweetness. The vegetables cook together with the rice, absorbing the chicken broth and seasoning for a complete, balanced meal in every bite.

Can I find arroz con pollo at restaurants in the Dominican Republic?

Yes, arroz con pollo is widely available at comedores, restaurants, and food courts throughout the country. It is a lunchtime staple at many local eateries and is often listed as part of the daily menu (menu del dia). Some upscale restaurants offer gourmet versions, but the most authentic preparations come from home kitchens and neighborhood comedores.

🍽️

Lunch

Arroz con Pollo

Name: Arroz con Pollo
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Dominican (National)
Ingredients: chicken; long-grain rice; sazón; peas; carrots; bell peppers; olives; tomato sauce; chicken broth; garlic

Sunday's golden centerpiece

🌶️ Mild⏱️ 70 min📍 National

📊Difficulty:Medium

🔪Prep:20 min

🍳Cook:50 min

👥Serves:6

Arroz con Pollo — rice with chicken — is a beloved one-pot dish found throughout the Latin American and Caribbean world, and the Dominican version has its own distinctive personality. Dominican arroz con pollo features chicken pieces braised with sofrito and tomato until tender, combined with rice that cooks directly in the seasoned chicken broth, absorbing all the rich flavors. The dish is closely related to locrio de pollo, though arroz con pollo tends to have a slightly wetter, more stewlike consistency.

This is quintessential Dominican comfort food — the dish mothers make when children are sick, the meal that appears at casual family gatherings, and the go-to recipe when feeding a crowd on a budget. Its genius lies in its simplicity: one pot, basic ingredients, minimal effort, maximum flavor. Arroz con pollo proves the Dominican culinary principle that great food does not require complexity — it requires good seasoning, patience, and love.

Dominican arroz con pollo relies on a handful of well-chosen ingredients:

Chicken: Bone-in pieces (thighs, drumsticks, and wings are preferred) that are seasoned and browned before the rice is added. The bones and skin contribute essential richness to the broth.
Long-grain rice: Standard Dominican long-grain rice, rinsed to remove excess starch, cooks in the broth until each grain is plump and flavorful.
Sofrito: The aromatic base of garlic, onion, bell pepper, cilantro, recao (culantro), and oregano that gives Dominican food its characteristic flavor profile.
Tomato paste: Adds color, sweetness, and depth. Dominican arroz con pollo should have a warm orange-red hue from the tomato.
Olives and capers: A Spanish influence that adds briny pops of flavor throughout the rice.
Sour orange juice: Used in the chicken marinade for brightness and to tenderize the meat.
Achiote oil (optional): Some cooks add oil infused with achiote (annatto) seeds for deeper color and a subtle earthy flavor.

Arroz con pollo is a staple of Dominican home cooking and widely available at eateries:

Comedores: Neighborhood lunch counters frequently include arroz con pollo on their daily menu, particularly on days when they want to offer a one-pot alternative to the standard La Bandera.
Family restaurants: Dominican family-style restaurants in Santo Domingo, Santiago, and tourist areas serve arroz con pollo as a traditional menu staple.
Home kitchens: This is fundamentally a home-cooking dish. If a Dominican friend or host prepares arroz con pollo for you, you are experiencing the dish at its finest.
Buffet restaurants: Dominican buffet-style restaurants (fondas and rotisseries) often include arroz con pollo in their steam-table offerings.

Arroz con pollo is one of the most affordable complete meals in the Dominican Republic — a generous plate at a comedor typically costs RD$150-250 (US$2.50-4.50).

Enjoy arroz con pollo the Dominican way:

Seek out the concon: As with locrio, the crispy rice crust (concon) from the bottom of the caldero is the best part. Ask if there is concon available.
Add avocado: Sliced avocado on the side is the classic accompaniment. The cool, creamy avocado contrasts beautifully with the warm, seasoned rice.
Squeeze lime: A squeeze of fresh lime over the plate brightens all the flavors.
Pair with ensalada verde: A simple green salad with tomato, lettuce, and vinaigrette provides a fresh counterpoint to the rich, starchy main dish.
Eat at comedores: For the most authentic, home-style arroz con pollo, seek out a neighborhood comedor rather than a tourist restaurant.

❓ Frequently Asked Questions

Dominican arroz con pollo is a comforting one-pot dish of chicken cooked with seasoned rice. The chicken is browned first, then the rice is cooked in the same pot with tomato sauce, sofrito, cilantro, and chicken broth. The Dominican version is characterized by its rich red-orange color from tomato paste and sazon seasoning, and a slightly sticky, moist texture that distinguishes it from dryer versions found elsewhere.

Dish Information

🍽️

Meal Type

Lunch

📊

Difficulty

Medium

⏱️

Total Time

70 minutes

👥

Servings

🌶️

Spice Level

Mild

📍

Region

National

Key Ingredients

chickenlong-grain ricesazónpeascarrotsbell peppersolivestomato saucechicken brothgarlic

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Dominican arroz con pollo relies on a handful of well-chosen ingredients:

Chicken: Bone-in pieces (thighs, drumsticks, and wings are preferred) that are seasoned and browned before the rice is added. The bones and skin contribute essential richness to the broth.
Long-grain rice: Standard Dominican long-grain rice, rinsed to remove excess starch, cooks in the broth until each grain is plump and flavorful.
Sofrito: The aromatic base of garlic, onion, bell pepper, cilantro, recao (culantro), and oregano that gives Dominican food its characteristic flavor profile.
Tomato paste: Adds color, sweetness, and depth. Dominican arroz con pollo should have a warm orange-red hue from the tomato.
Olives and capers: A Spanish influence that adds briny pops of flavor throughout the rice.
Sour orange juice: Used in the chicken marinade for brightness and to tenderize the meat.
Achiote oil (optional): Some cooks add oil infused with achiote (annatto) seeds for deeper color and a subtle earthy flavor.

❓ Frequently Asked Questions

Arroz con Pollo

About Arroz con Pollo

Key Ingredients

Where to Find It

Tips for Enjoying

❓ Frequently Asked Questions

Dish Information

Key Ingredients

Arroz con Pollo

About Arroz con Pollo

Key Ingredients

Where to Find It

Tips for Enjoying

❓ Frequently Asked Questions

Dish Information

Key Ingredients

Arroz con Pollo

About Arroz con Pollo

Key Ingredients

Where to Find It

Tips for Enjoying

❓ Frequently Asked Questions

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