Dominican Republic 365
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LunchDominican dish
Locrio de Pollo
One-pot comfort in every grain
Total time70 min
Serves5
DifficultyMedium
SpiceMild
Meal type
Lunch
Region
National
Prep time
20 min
Cook time
50 min
The dish
About Locrio de Pollo
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.
What goes in
Key ingredients
chickenlong-grain ricetomato saucebell peppersoniongarlicoreganocilantroolivescapersoilvinegar or lime juice
Make it at home
How to make Locrio de Pollo
- 1
Season chicken pieces with garlic, oregano, salt, and a little vinegar or lime juice, and let sit for 15 minutes.
- 2
In a caldero, brown the chicken in hot oil over medium-high heat for about 8 minutes until golden on all sides, then remove and set aside.
- 3
In the same pot, saute onion, bell peppers, garlic, and oregano in the remaining oil for 3 to 4 minutes until fragrant.
- 4
Stir in tomato sauce, olives, and capers, and cook for 2 to 3 minutes to build the sauce.
- 5
Return the chicken to the pot, add 3 cups of water, and simmer covered for 15 minutes until the chicken is nearly cooked through.
- 6
Stir in 2 cups of long-grain rice, making sure the liquid covers the rice by about half an inch, and adjust salt.
- 7
Bring to a boil, then reduce heat to low, cover tightly, and cook for 20 to 25 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
- 8
Turn off the heat and let it rest covered for 5 minutes, then fluff gently with a fork, scraping up the toasted rice from the bottom (the concon) to serve alongside.
- 9
Garnish with fresh cilantro before serving.
A home-style reference method; every family and kitchen has its own version.
Good to know
Locrio de Pollo questions
What is locrio de pollo?
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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.
How is locrio different from arroz con pollo?
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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?
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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?
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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?
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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.
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