Locrio de Pollo [Recipe + Video] Dominican Rice and Chicken

🧂 Ingredients

• 3 pound bone-in chicken

  [1.8 kg], cut into small pieces
• 1½ teaspoon salt

  (or rmore, to taste) divided
• 1 teaspoon oregano (dry, ground)
• 1 sprig of fresh coriander
• ¼ teaspoon pepper (freshly-cracked, or ground)

  or to taste
• 1 bell pepper

  (or cubanelle pepper) chopped
• 1 small red onion

  minced
• ¼ cup chopped celery
• 1 teaspoon mashed garlic
• ⅛ cup capers
• ⅛ cup pitted green olives

  halved
• Juice of 1 lime
• 3 tablespoons vegetable oil
• 1 teaspoon brown sugar
• 1 cup diced auyama (kabocha squash)

  or carrot (both optional)
• 1 cup tomato sauce
• 2 cups rice

Instructions

• 1 In a bowl combine chicken, salt, oregano, cilantro, pepper, bell pepper, onion,
  celery, garlic, capers, olives, and lime juice.
  
  Mix well, and let it rest for 30 minutes.
• 2 In the cast iron or aluminum pot, heat the oil over medium-high heat, reserving
  2 tablespoons for later use. Add the sugar to the heated oil.
  
  When the sugar turns dark brown, add the chicken (reserving the vegetables and
  herbs from the marinade), being careful not to splash the oil. Stir for one
  minute.
  
  Add the vegetables from the marinade, auyama, tomato sauce, and stir to combine.
  Add 2 cups of water and bring to a boil.
• 3 Taste the water and season with salt to taste. Add the rice and stir often to
  prevent it from sticking too much to the bottom.
  
  Once the water has evaporated, cover with a tight-fitting lid and cook over low
  heat for 15 minutes. Uncover and stir, moving the rice from the bottom to the
  top.
  
  Cover and cook for another 5 minutes. Taste the rice to see if it is ready; it
  should be firm but tender inside. If it is not fully cooked, cover and cook for
  another 5 minutes.
• 4 Serve per suggestions above the recipe.

Nutrition Info