Locrio de Pollo

Name: Locrio de Pollo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Dominican Republic
Ingredients: 3 lbs chicken pieces; 2 cups long-grain rice; 4 cloves garlic, minced; 1 onion, chopped; 1 green bell pepper, chopped; 2 tbsp tomato paste; 1 tbsp sazon or achiote; 1 tbsp oregano; 3 1/2 cups water or chicken broth; 3 tbsp vegetable oil; Salt and black pepper to taste

6 servings15 min prep40 min cookEasy Dominican Republic

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The Story Behind It

The Tale of Locrio de Pollo

Story updated September 17, 2026

Locrio de pollo, a Dominican rice-and-chicken dish, is generally believed to descend from Spanish paella and related Arab-influenced rice pilafs brought by colonists, with some tracing its name to the South American stew "locro." Cooked with achiote for color, it's a staple across Dominican tables.

Ingredients

Scale:· 6 servings

3 lbs chicken pieces
2 cups long-grain rice
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
2 tbsp tomato paste
1 tbsp sazon or achiote
1 tbsp oregano
3 1/2 cups water or chicken broth
3 tbsp vegetable oil
Salt and black pepper to taste

Instructions

1Season the chicken with garlic, oregano, salt, and pepper.
2Heat oil in a large pot and brown the chicken pieces on all sides; remove and set aside.
3In the same pot, saute onion and bell pepper, then stir in tomato paste and sazon.
4Return the chicken to the pot, add water or broth, and bring to a boil.
5Stir in the rice, reduce heat to low, cover, and simmer 20-25 minutes until the rice is tender and liquid is absorbed.
6Let rest 5 minutes off heat before fluffing.
7Serve hot directly from the pot.

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