Locrio de Pollo y chuletas

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Locrio de Pollo y chuletas

A Locrio is a rice dish from the Dominican Republic. Similar to pilaf and paella, it consists of seasoned rice with some kind of meat. The locrio could have originated in the native adaptation of paella, which was a dish of humble Spanish peasants origin, the same Spanish who introduced rice to the American continent.

In the Dominican Republic there are many variations of locrio such as the chambre, (very moist), asopao (soupy rice) and moro (rice and beans). Among the most used meats in the Dominican Republic to make locrios are chicken and pork or smoke variations of pork lile smoke pork chops, smoked pork ribs or longaniza (pork sausage). Locrio is also commonly made of Dominican salami, guinea fowl, rabbit, arenque (dried herring) shellfish, or sardines (often called pica-pica) due to the use of canned spicy tomato sauce for processing sardines.

Among the locrio there are some vegetarian ones as well made with potatoes, corn, carrots, celery, green beans, green beans broad, etc. and is the locrio made with textured soy or “soy meat”. They are often called locrios “orphans” by the lack of meat. Other less common variations include locrio de fideos (Noodles and rice) and cheese locrios (Made with quejo de hoja or queso de freir).

Locrio de Pollo y chuletas

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings:

Author: Gaila - The Petit Gourmet

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Ingredients

1 whole chicken 2.5 to 3 pounds, cut into pieces
3 smoke pork chops cut into pieces
2 tablespoons olive oil
1 tablespoon sugar to brown the chicken
3 cups of rice
3 1/2 cups water
1 teaspoon oregano leaves
1/4 cup fresh cilantro leaves finely sliced
1/4 cup fresh parsley leaves finely sliced
Salt and black pepper to taste

For the sofrito

2 tablespoons olive oil
1/2 onion cut into strips
1/2 green Cubanela pepper cut into strips
3 cloves garlic crushed
1 tablespoon tomato paste

For the chicken marinade

1 lime juice
1/2 onion cut into strips
1/2 green Cubanela pepper cut into strips
2 cloves garlic crushed
Salt and black pepper to taste

Instructions

Season the chicken from early in the morning with lime, onion, green cubanela pepper, garlic, and salt and pepper to taste. Set aside.
In a saucepan or pot, heat the oil in a medium heat, sprinkle sugar all over the bottom of the pan, when the sugar begins to bubble and begins to turn dark golden, add the chicken pieces and color them on all sides, do not brown all chicken pieces at the same time to prevent moisture to ruin your browning process, it takes about 5 minutes, remove the chicken from the heat and set aside.
In the same pot to make the sofrito, add olive oil, over medium heat, when the oil is hot add onion, green cubanela pepper, garlic, tomato paste and fry for 4 minutes over low heat, I put a splash of water or cooking wine to take off all the flavors from the bottom of the pot.
Add the rice, mix well with the sofrito, until all rice grains are covered with sofrito, add water and boil. When the water is drying off, lower the heat to the minimum and cover. Simmer for 15 minutes, then uncover and move the rice, add the chicken and pork chop pieces, cover again and let cook 15-20 more minutes, until rice is cooked to perfection. (The grain must be fully cooked but still hold its form. DO NOT OVER COOK)
It served when ready on a serving plate garnished with fresh herbs, accompanied by stewed red beans, avocado salad and fried green plantains (Tostones).

Notes

Adapted from my mother's recipe

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Happy Cooking!

Locrio de Pollo

En tiempos pasados, el locrio fue considerado como una comida de pobres y de campesinos, siendo poco popular en las mesas de la Haute Socialité Dominicana, subestimando así su valor nutritivo y su importancia gastronómica. Hoy en día, el locrio ha resurgido dentro de la gastronomía Dominicana como un plato distintivo debido a la expansión del conocimiento gastronómico de la población que compara el mismo con el famoso risotto italiano, el arroz chaufa Peruano (comida típica fusión “chifa”), el nasi goreng de Indonesia y Malasia, el arroz asiático congee o cháo y el famoso chow fan o arroz frito chino.

Entre las carnes más utilizadas en la República Dominicana para la elaboración de los locrios está la carne de pollo y la Carne de Cerdo aunque puede ser hecho de otras carnes y variaciones de estas mismas, guisadas o procesadas como el caso de las chuletas de cerdo ahumada, las costillas de cerdo ahumadas y la longaniza.

También son utilizados embutidos como el salami y el jamón en la elaboración de los locrios de carnes. Otras variaciones tienen chorizo, salchichas y lacón de cerdo. La variación del locrio de sardinas es comúnmente conocida como locrio de “Pica Pica” debido a la utilización de sardinas enlatadas en salsa de tomate picante para su elaboración.