Locrio

Pics and recipes...show off your latest creations.
Post Reply
User avatar
Kip
International Hillbilly
International Hillbilly
Posts: 3204
Joined: Sun Jan 12, 2014 10:18 pm
Location: Santiago, Dominican Republic
Contact:

Locrio

Post by Kip » Wed Nov 02, 2016 2:36 pm

This is similar to a chicken paella, and as the author indicates probably descended from it. I've made it, and got good results. From DominicanCooking.com

Locrio de Pollo Recipe (Rice and Chicken)

Locrio de Pollo: probably descended from the Spanish paella, it combines herbs, rice, chicken and vegetables in a juicy rice dish. It will knock your socks off.

Author: Clara Gonzalez

Serves: 6 servings

INGREDIENTS
  • 4 lb [1.8 kg] of chicken cut into small pieces
    1 cubanela (cubanelle) pepper, chopped
    1 pinch of oregano
    1 teaspoon of crushed garlic
    ¼ cup of celery, chopped
    ⅛ cup of halved pitted olives
    1 sprig of fresh coriander
    ½ teaspoon of thyme leaves (optional)
    ¼ teaspoon of pepper, or to taste
    1½ teaspoon of salt, or to taste
    5 tablespoons of oil (canola, corn or peanut)
    1 teaspoon of sugar
    5 cups of water
    1 cup of tomato sauce
    1 cup of cubed auyama (West Indian pumpkin)
    4 cups of long-grain rice
INSTRUCTIONS
  • 1. Marinate the chicken for approximately 10 minutes in a bowl containing the cubanelle, oregano, garlic, celery, olives, coriander, thyme, 1 teaspoon of salt, and a pinch of pepper.
    2. In an cast iron or aluminum pot heat 3 tablespoons of oil over medium-high heat, reserving 2 tablespoons for later use. Add sugar to heated oil.
    3. When the sugar turns dark brown, add the chicken (reserve vegetables and herbs from the marinade), being careful with splattering oil.
    4. Stir, cover and simmer for 10 minutes, adding water by the tablespoon as it becomes necessary.
    5. Lower heat to medium. Add the vegetables from the marinade, the pumpkin and the tomato sauce and stir to combine.
    6. Add 4½ cups of water water and bring to the boil.
    7. Taste the water and season with salt to taste. Add the rice and stir often to avoid excessive sticking.
    8. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat.
    9. Wait 15 minutes, uncover add the remaining oil and stir moving the rice at the bottom to the top of the pot.
    10. Cover and cook for another 5 minutes.
    11. Taste rice for doneness; it should be firm but tender inside.
    12. If necessary, cover and simmer another 5 minutes over very low heat.
White shores, and beyond, a far green country under a swift sunrise....

User avatar
kurtdesign1
Not a potted meat guy...
Not a potted meat guy...
Posts: 2259
Joined: Thu Jul 17, 2014 11:20 pm
Contact:

Re: Locrio

Post by kurtdesign1 » Wed Nov 02, 2016 4:09 pm

Any substitute for the "West Indian pumpkin"?
Sounds delicious.

User avatar
Kip
International Hillbilly
International Hillbilly
Posts: 3204
Joined: Sun Jan 12, 2014 10:18 pm
Location: Santiago, Dominican Republic
Contact:

Re: Locrio

Post by Kip » Wed Nov 02, 2016 4:31 pm

The West Indian pumpkin = auyama = calabaza. Calabaza is available most places in the US

Sent from my D6603 using Tapatalk
White shores, and beyond, a far green country under a swift sunrise....

User avatar
Kip
International Hillbilly
International Hillbilly
Posts: 3204
Joined: Sun Jan 12, 2014 10:18 pm
Location: Santiago, Dominican Republic
Contact:

Re: Locrio

Post by Kip » Wed Nov 02, 2016 4:32 pm

Also, fresh coriander = cilantro

Sent from my D6603 using Tapatalk
White shores, and beyond, a far green country under a swift sunrise....

User avatar
Kip
International Hillbilly
International Hillbilly
Posts: 3204
Joined: Sun Jan 12, 2014 10:18 pm
Location: Santiago, Dominican Republic
Contact:

Re: Locrio

Post by Kip » Wed Nov 02, 2016 4:33 pm

Cube the pumpkin very small (1/4 - 3/8" cubes) or it won't be thoroughly cooked. It's tough otherwise

Sent from my D6603 using Tapatalk
White shores, and beyond, a far green country under a swift sunrise....

Post Reply