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Name: Locrio
Total time: 1 h
Yield: Serves 4
Cuisine: Dominican Republic
Ingredients: 2 cups long-grain rice; 500 g bone-in chicken thighs; 1 medium onion, chopped; 1 green bell pepper, chopped; 3 garlic cloves, minced; 200 ml tomato sauce; 500 ml chicken broth; 150 g green peas; 50 g pitted green olives, sliced; 2 tbsp vegetable oil; to taste salt; to taste black pepper

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Dominican Republic1 hServes 4già cucinato

Locrio

Ingredienti12

long-grain rice2 cups
bone-in chicken thighs500 g
onion, chopped1 medium
green bell pepper, chopped1
garlic cloves, minced3
tomato sauce200 ml
chicken broth500 ml
green peas150 g
pitted green olives, sliced50 g
vegetable oil2 tbsp
saltto taste
black pepperto taste

cerealicarneverduraspezie e salsealtrofrutta

Preparazione

Season the chicken thighs with salt and pepper, then brown them in vegetable oil over medium heat; remove and set aside.
Add chopped onion, bell pepper, and garlic to the same pot and sauté until softened, about 3 minutes.
Stir in the tomato sauce and cook for another 2 minutes, then return the browned chicken to the pot.
Add the rice, chicken broth, and peas; bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Mix in the sliced olives, cover again, and continue cooking until the rice is tender and liquid is absorbed, about 5 more minutes.
Fluff the locrio with a fork, adjust seasoning if needed, and serve hot.