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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 30 min

Additional 10 min

Total 1 hr

Ingredients

- 4 bone-in chicken leg quarters, approx. 10 oz (280 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) black pepper
- 1 tsp (2 g) bijol (annatto) powder
- 1 tsp (2 g) dried oregano
- 2 bay leaves
- 1 medium onion, chopped, about 1 cup (150 g)
- 1 medium red bell pepper, diced, about 1 cup (150 g)
- 1 medium green bell pepper, diced, about 1 cup (150 g)
- 4 cloves garlic, minced, about 12 g
- 1/2 cup (30 g) fresh cilantro, chopped
- 3 tbsp (45 ml) tomato paste
- 3 cups (570 g) long-grain white rice, rinsed until water runs clear
- 4 cups (960 ml) low-sodium chicken broth
- 1/2 cup (75 g) frozen peas (optional)
- 1/4 cup (60 ml) dry white wine or additional chicken broth (optional)
- 1 tbsp (15 ml) lime juice (optional, to finish)

Instructions

1. Pat the chicken dry and season with 1 tsp salt, 1/2 tsp black pepper, and bijol powder; set aside. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat.
2. Brown the chicken in batches, skin-side down first, about 5 minutes per side until golden; transfer browned pieces to a plate and reserve drippings in the pot.
3. Reduce heat to medium. Add onion, red and green bell peppers, and garlic to the pot and sauté until soft, about 4–5 minutes. Stir in cilantro and tomato paste and cook 1–2 minutes to meld flavors.
4. Sprinkle in the dried oregano and add the rinsed rice; stir and toast the rice 2–3 minutes until grains are coated and slightly translucent.
5. Pour in the chicken broth and white wine if using, add bay leaves, and stir to combine. Nestle the browned chicken pieces on top of the rice so they sit slightly submerged.
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. If using peas, add them in the last 5 minutes of cooking.
7. Turn off heat and let rest, covered, 5–10 minutes. Remove bay leaves, fluff rice with a fork, drizzle lime juice if desired, and serve hot.