Locrio de Pollo (Dominican Chicken and Rice)

🛒 Ingredients

• Chicken thighs and drumsticks 700 g · 1160 kcal
• Long-grain white rice 400 g · 1440 kcal
• Vegetable oil 30 g · 270 kcal
• Onion, medium 150 g · 60 kcal
• Red bell pepper, medium 150 g · 30 kcal
• Garlic cloves 15 g · 22 kcal
• Tomato paste 60 g · 45 kcal
• Sazón seasoning with annatto 8 g · 10 kcal
• Green olives, pitted 35 g · 42 kcal
• Capers 15 g · 5 kcal
• Chicken broth (low sodium) 720 g · 30 kcal
• Lime juice 20 g · 7 kcal
• Cilantro, chopped 10 g · 1 kcal

👨‍🍳 Instructions

1. Season chicken pieces with salt, black pepper, and lime juice; let marinate for at least 15 minutes.
2. In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken pieces on all sides until golden, then remove and set aside.
3. Add chopped onion and bell pepper to the pot, sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. Stir in tomato paste and Sazón seasoning, cooking for 2-3 minutes to deepen the flavor and color.
5. Return the browned chicken to the pot, add green olives and capers, then pour in chicken broth.
6. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes until chicken is tender.
7. Add rinsed rice to the pot, spreading it evenly. Increase heat slightly to bring back to a simmer, then cover tightly.
8. Reduce heat to very low and cook for 20-25 minutes, or until all liquid is absorbed and rice is tender.
9. Once cooked, turn off the heat and let the locrio rest, covered, for 10 minutes before fluffing with a fork and garnishing with fresh cilantro.