Entree: Dominican Republic – National Cuisine – Locrio de Pollo (One-pot Dominican seasoned chicken and rice cooked with sofrito and annatto for color)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 10 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (227 g) each (total approx. 32 oz / 907 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (2 g) annatto powder (achiote) or 2 tbsp (30 ml) annatto oil
- 1 1/2 tsp (9 g) kosher salt, divided
- 1/2 tsp (1 g) ground black pepper
- 1 medium onion, finely chopped
- 1 medium red bell pepper, chopped
- 2 cloves garlic, minced
- 3 tbsp (45 g) tomato paste
- 1/3 cup (80 ml) sofrito (blend of cilantro, culantro if available, bell pepper, onion, and garlic)
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 3 1/2 cups (830 ml) low-sodium chicken broth
- 1/2 cup (75 g) frozen green peas
- 1/4 cup (40 g) sliced green olives
- 2 bay leaves
- 1/2 tsp (1 g) dried oregano
- 1 tbsp (15 ml) white vinegar or lime juice
- 2 tbsp (30 g) chopped fresh cilantro for finishing

Instructions

1. Pat chicken dry and season with 1 tsp of the salt and the black pepper. Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. If using annatto powder, stir it into the oil before heating to bloom the color.
2. Brown the chicken thighs in batches, skin-side down first, 4–6 minutes per side until golden. Remove 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 cook 30 seconds until fragrant.
4. Stir in the tomato paste and sofrito, cooking 1–2 minutes to deepen the flavor. Add the rice and stir to coat grains in the seasoned mixture, toasting 1–2 minutes.
5. Return the browned chicken to the pot, arranging pieces on top of the rice. Pour in the chicken broth, add the frozen peas, olives, bay leaves, remaining 1/2 tsp salt, oregano, and the vinegar or lime juice. Stir once gently to distribute.
6. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 20–25 minutes until rice is tender and liquid is absorbed. Do not lift the lid frequently.
7. Remove from heat and let rest, covered, 5–10 minutes. Discard bay leaves, fluff rice with a fork, garnish with chopped cilantro, and serve hot.