---
title: Locrio de Pollo (Dominican Chicken and Rice)
servings: 6
prep time: 20 minutes
cook time: 40 minutes
source: https://mycibora.com/recipes/locrio-de-pollo
---

Gather @chicken thigh{800%g}, @long-grain rice{400%g}, @canned tomato{1%can}, @green bell pepper{1}, @green olive{60%g}, @dried oregano{1%tsp}, @fresh cilantro{0.5%bunch} and @vegetable oil{3%tbsp}.

Rub the chicken with @lime{1} 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{1}, pepper and @garlic{5%clove} in the same pot until soft, then stir in the crushed tomato and oregano and cook 5 minutes. ~{5%minutes}

Return the chicken to the pot with the olives and enough water to just cover; simmer 15 minutes. ~{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. ~{20%minutes}

Rest off heat 5 minutes, then fluff, scraping up a little of the crust with each spoonful, and scatter cilantro on top.