How is locrio different from arroz con pollo?

While both are rice and chicken dishes, locrio is cooked in a more concentrated style where the rice becomes deeply colored and more intensely flavored. Locrio uses a darker tomato-based sauce and the rice takes on a rich red-orange color. The cooking technique also produces a coveted crispy rice layer on the bottom of the pot called concon.

Can locrio be made with other proteins besides chicken?

Yes, locrio is an extremely versatile dish prepared with many different proteins. Popular variations include locrio de cerdo (pork), locrio de salami, locrio de sardinas (sardines), locrio de camarones (shrimp), and locrio de chuleta ahumada (smoked pork chops). Each variation has its own distinct character, but the rice preparation technique remains the same.

What makes good locrio?

The mark of a well-made locrio is rice that is fluffy yet flavorful, with each grain separate and deeply seasoned. The chicken should be tender and well-browned. A proper concon (crispy rice crust) on the bottom of the pot is essential and highly prized. The dish should be moist but not soupy, with a balance of savory, slightly sweet, and herbal flavors.

Is locrio a common everyday meal?

Yes, locrio is a staple of Dominican home cooking and a popular lunch option at comedores across the country. It is valued for being economical, satisfying, and easy to prepare in large quantities. Families often make locrio when they want a hearty one-pot meal that stretches their budget while still delivering bold Dominican flavors.

🍽️

Lunch

Locrio de Pollo

Name: Locrio de Pollo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Dominican (National)
Ingredients: chicken; long-grain rice; tomato sauce; bell peppers; onion; garlic; oregano; cilantro; olives; capers

One-pot comfort in every grain

🌶️ Mild⏱️ 60 min📍 National

📊Difficulty:Medium

🔪Prep:15 min

🍳Cook:45 min

👥Serves:6

Locrio de Pollo is the Dominican version of a one-pot rice-and-chicken dish, closely related to Spanish paella and arroz con pollo but with a distinctly Dominican flavor profile. The chicken is braised with aromatic sofrito, tomato paste, and Dominican seasonings, then rice is added directly to the pot to cook in the flavorful chicken broth. The result is a richly seasoned, deeply colored rice dish where every grain is infused with the savory essence of chicken and spices.

Locrio occupies a special place in Dominican home cooking as a practical, flavorful one-pot meal. Unlike La Bandera where rice, beans, and meat are prepared separately, locrio combines protein and starch in a single pot, making it a favorite for busy weeknight dinners and a beloved dish across all social classes. The word "locrio" is believed to derive from the Spanish arroz con (rice with), evolved through Dominican dialect into its current form.

Locrio de pollo builds layers of flavor from simple, accessible ingredients:

Chicken: Bone-in, skin-on pieces are preferred — thighs, drumsticks, and wings offer the most flavor. The chicken is seasoned and browned before braising.
Long-grain rice: Dominican rice, rinsed and drained, absorbs all the flavors as it cooks in the broth.
Sofrito: A paste of garlic, onion, bell pepper, recao (culantro), cilantro, and oregano — the aromatic backbone of the dish.
Tomato paste: Gives locrio its characteristic reddish-orange color and adds depth and sweetness to the broth.
Sour orange juice (naranja agria): Used to marinate the chicken, adding brightness and tenderizing the meat.
Olives and capers: A Spanish influence that adds briny complexity.
Dominican oregano and cumin: These warm spices distinguish Dominican locrio from other Caribbean rice dishes.

Making locrio follows a specific sequence that builds flavor at every step:

Season the chicken: Marinate chicken pieces in sour orange juice, garlic, oregano, and salt for at least 30 minutes, ideally overnight.
Brown the chicken: Heat oil in a heavy-bottomed caldero (cast aluminum pot) and brown the chicken pieces on all sides until golden. Remove and set aside.
Build the sofrito: In the same pot, saute garlic, onion, peppers, and herbs in the remaining oil until fragrant and softened.
Add tomato paste and liquids: Stir in tomato paste, then add water or chicken broth, olives, capers, and the browned chicken. Simmer until the chicken is nearly cooked through.
Add rice: Pour in the rinsed rice, stir to combine, bring to a boil, then reduce heat to low, cover tightly, and cook without stirring for 25-30 minutes until the rice absorbs all the liquid.
Rest and fluff: Let the pot sit covered for 10 minutes off heat, then gently fluff with a fork.

The caldero is essential — its heavy bottom distributes heat evenly and creates the prized concon (crispy rice crust) on the bottom.

While chicken is the most common version, Dominican locrio comes in many delicious forms:

Locrio de cerdo: Made with pork, offering a richer, fattier flavor profile. Particularly popular in the countryside.
Locrio de chuleta ahumada: Uses smoked pork chops, which infuse the rice with a wonderful smoky depth.
Locrio de sardinas: An economical version made with canned sardines, surprisingly flavorful and a staple of Dominican home cooking on tight budgets.
Locrio de salami: Made with Dominican salami (a cooked sausage quite different from Italian salami), cut into chunks and browned before adding rice.
Locrio de camarones: A seafood version with shrimp, popular in coastal areas.
Locrio de longaniza: Features longaniza, a Dominican pork sausage seasoned with garlic and oregano.

Each version follows the same basic technique — brown the protein, build the sofrito, add rice and cook — but the different proteins create distinctly different flavor experiences.

Get the best locrio experience with these tips:

Ask for concon: The crispy rice crust at the bottom of the caldero is the most coveted part. Ask for "un poco de concon" and the cook will know you appreciate good locrio.
Pair with avocado: Sliced ripe avocado on the side is the classic accompaniment, adding cool creaminess to the warm, seasoned rice.
Add hot sauce: A few drops of Dominican hot sauce (pique) over your plate adds a spicy kick that complements the rich flavors beautifully.
Eat fresh: Locrio is best eaten immediately after cooking when the rice is fluffy and the concon is at its crispiest. Reheated locrio loses some of its magic.
Look for homemade: Like most Dominican dishes, the best locrio comes from home kitchens. Comedores and fondas that cook in traditional calderos produce the most authentic versions.

❓ Frequently Asked Questions

Locrio de pollo is the Dominican version of a one-pot rice and chicken dish, similar to Spanish paella or arroz con pollo but with its own distinct preparation. The chicken is first browned and then cooked together with rice, tomato sauce, sofrito, and seasonings until the rice absorbs all the flavors. The result is a deeply seasoned, slightly sticky rice dish with tender chicken pieces.

Dish Information

🍽️

Meal Type

Lunch

📊

Difficulty

Medium

⏱️

Total Time

60 minutes

👥

Servings

🌶️

Spice Level

Mild

📍

Region

National

Key Ingredients

chickenlong-grain ricetomato saucebell peppersoniongarlicoreganocilantroolivescapers

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Making locrio follows a specific sequence that builds flavor at every step:

Season the chicken: Marinate chicken pieces in sour orange juice, garlic, oregano, and salt for at least 30 minutes, ideally overnight.
Brown the chicken: Heat oil in a heavy-bottomed caldero (cast aluminum pot) and brown the chicken pieces on all sides until golden. Remove and set aside.
Build the sofrito: In the same pot, saute garlic, onion, peppers, and herbs in the remaining oil until fragrant and softened.
Add tomato paste and liquids: Stir in tomato paste, then add water or chicken broth, olives, capers, and the browned chicken. Simmer until the chicken is nearly cooked through.
Add rice: Pour in the rinsed rice, stir to combine, bring to a boil, then reduce heat to low, cover tightly, and cook without stirring for 25-30 minutes until the rice absorbs all the liquid.
Rest and fluff: Let the pot sit covered for 10 minutes off heat, then gently fluff with a fork.

The caldero is essential — its heavy bottom distributes heat evenly and creates the prized concon (crispy rice crust) on the bottom.

❓ Frequently Asked Questions

Locrio de Pollo

About Locrio de Pollo

Key Ingredients

How It's Made

Locrio Variations

Tips for Enjoying

❓ Frequently Asked Questions

Dish Information

Key Ingredients

Locrio de Pollo

About Locrio de Pollo

Key Ingredients

How It's Made

Locrio Variations

Tips for Enjoying

❓ Frequently Asked Questions

Dish Information

Key Ingredients

Locrio de Pollo

About Locrio de Pollo

Key Ingredients

How It's Made

Locrio Variations

Tips for Enjoying

❓ Frequently Asked Questions

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