Dominican Locrio De Pollo ( Rice and Chicken)

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Ingredients

  • 4 lbs roasting chicken
  • 4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups long grain white rice
  • 6 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups water
  • 5 tablespoons oil
  • 2 tablespoons lime juice
  • 1 teaspoon white sugar
  • 4 tablespoons tomato pur�e
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup cubanelle peppers
  • 1 small red onions
  • 1 pinch ground oregano
  • 1 teaspoon fresh garlic
  • 1 pinch ground black pepper
  • 0.13 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup olives
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup fresh coriander
  • 1 to taste salt
  • 1 chicken bouillon cubes
  • 3 tablespoons adobo seasoning

Use imperial measurements

Method

How to make Dominican Locrio De Pollo ( Rice and Chicken)

  • Wash the chicken parts in cold water. In a large plastic bag or air tight container with lid, place the chicken, add the cilantro, lime juice, garlic, onions, pepper, oregano, adobo seasoning and black pepper. Allow it to marinate for at least 10 minutes.
  • In a large cast iron pot over high heat, add 3 tbsp of oil (reserve 2) add sugar to heated oil, and quickly stir. Don't allow it to burn. When sugar turns brown (this will happen very quickly) add the chicken without the vegetables but don't discard them.
  • After 10 mins add the remaining water, the tomato paste, the reserved vegetables, and the chicken bouillon cube, and stir to combine until well mixed and paste and bouillon are dissolved. Taste and add salt to taste. Should be just a little saltier than y
  • Add the rice, once all the water has evaporated, cover and simmer over minimum heat. Wait 15 mins, uncover give it all a good stir from bottom to top and add the remaining 2 tbsp oil. Cover and wait another 5 minutes Taste rice for doneness, it should be
  • Serve with a side of green salad, tostones and avocados; Enjoy!

(Courtesy of Food.com)