🇩🇴 Dominican RepublicCatalog recipe
Chicken and rice cooked down in one pot with tomato and olives until the rice turns burnished gold and the bottom catches into a prized crust.
For 6 servings.
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Rub the chicken with lime juice and salt, then rinse and pat dry.
Brown the chicken pieces in the oil in a wide pot, then set them aside.
Sauté the onion, pepper and garlic in the same pot until soft, then stir in the crushed tomato and oregano and cook 5 minutes.
Return the chicken to the pot with the olives and enough water to just cover; simmer 15 minutes.
Stir in the rice, spreading it evenly, and add water to sit level with the meat and rice.
Cover and cook on low heat until the rice is tender and a golden crust has formed at the bottom, about 20 minutes.
💡 Resist stirring once the lid goes on — an undisturbed bottom is what builds the concón crust.
Rest off heat 5 minutes, then fluff, scraping up a little of the crust with each spoonful, and scatter cilantro on top.
Locrio is the Dominican cousin of West African jollof and Spanish paella, built the same way across the island: brown the meat, build a sofrito, then let the rice cook down in that liquid until it's fully seasoned through. The crust that forms at the bottom, concón, is argued over at every family table.
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