Entree: Dominican Republic – Central Culinary Region – Locrio de Pollo (Dominican seasoned chicken and rice cooked together in one pot)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 22 min

Additional 10 min

Total 52 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) annatto (achiote) oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 1/2 tsp (8 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 1 medium red bell pepper, seeded and chopped, about 4 oz (115 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1/2 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) tomato paste
- 1 tsp (2 g) sazón or seasoned salt blend
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) ground cumin
- 2 cups (400 g) long-grain white rice, rinsed until water runs clear
- 3 1/2 cups (840 ml) low-sodium chicken broth
- 1 bay leaf
- 1/2 cup (75 g) frozen peas
- 1/4 cup (40 g) pitted green olives, sliced (optional)
- Juice of 1/2 lime (optional, for finishing)

Instructions

1. Pat the chicken thighs dry and season both sides with 1 tsp (6 g) salt and 1/4 tsp (1 g) black pepper. In a large heavy pot or Dutch oven over medium-high heat, warm the vegetable oil and annatto oil until shimmering.
2. Brown the chicken thighs skin-side down 4–5 minutes until deeply golden, turn and brown the other side 3–4 minutes. Remove chicken and set aside.
3. Reduce heat to medium. Add the chopped onion and bell pepper to the pot and sauté 4–5 minutes until softened. Add the garlic and cilantro and cook 1 minute until fragrant.
4. Stir in tomato paste, sazón, oregano, and cumin; cook 1–2 minutes to develop the flavors. Add the rinsed rice and stir to coat the grains in the sofrito and oils, toasting lightly for 1–2 minutes.
5. Pour in the chicken broth, add the bay leaf, remaining 1/2 tsp (2 g) salt and 1/4 tsp (1 g) black pepper, and bring to a gentle boil. Nestle the browned chicken thighs into the rice, skin-side up.
6. Reduce heat to low, cover tightly, and simmer without stirring for 18–22 minutes, or until rice has absorbed the liquid and chicken is cooked through (internal temp 165°F / 74°C).
7. Remove from heat and let rest, covered, for 10 minutes. Fluff rice gently with a fork, fold in frozen peas and olives, and adjust seasoning. Squeeze lime juice over before serving if desired.