A locrio is a Dominican one-pot rice dish, similar in spirit to pilaf and paella. It’s seasoned rice cooked with meat and a flavorful sofrito. In the Dominican Republic, you’ll find many variations, from very moist versions to soupy rice, rice-and-beans styles, and even vegetarian “orphan” locrios made without meat.

This version is one of the classics: locrio de pollo y chuletas, made with chicken plus smoked pork chops. It’s bold, comforting, and perfect for a family meal. And because I’m focused on protein-forward cooking after 45, I’m also adding simple tips to keep the plate balanced and satisfying.

Protein-forward note:

This locrio is naturally protein-forward thanks to chicken and smoked pork chops.

Protein per serving: 31 g
Protein score: Power (30g+)

Among the locrio, there are some vegetarian ones as well, made with potatoes, corn, carrots, celery, green beans, broad green beans, etc., and is the locrio made with textured soy or "soy meat". They are often called locrios " or "orphans" due to the lack of meat. Other less common variations include locrio de fideos (Noodles and rice) and cheese locrios (Made with quejo de hoja or queso de freir).

Locrio de Pollo y chuletas

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Author: Gaila - The Petit Gourmet

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Dominican Chicken Locrio is a one-pot rice dish inspired by Spanish paella, made with chicken, smoked pork, longaniza, chorizo, peppers, onion, garlic, tomato paste, and herbs. Includes optional bitter orange, olives, and cilantro.

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Ingredients

• 1 whole chicken 2.5 to 3 pounds, cut into pieces
• 3 smoke pork chops cut into pieces
• 2 tablespoons olive oil
• 1 tablespoon sugar to brown the chicken
• 3 cups of rice
• 3 ½ cups water
• 1 teaspoon oregano leaves
• ¼ cup fresh cilantro leaves finely sliced
• ¼ cup fresh parsley leaves finely sliced
• Salt and black pepper to taste

For the sofrito

• 2 tablespoons olive oil
• ½ onion cut into strips
• ½ green Cubanela pepper cut into strips
• 3 cloves garlic crushed
• 1 tablespoon tomato paste

For the chicken marinade

• 1 lime juice
• ½ onion cut into strips
• ½ green Cubanela pepper cut into strips
• 2 cloves garlic crushed
• Salt and black pepper to taste

Instructions

Marinate

• Season the chicken early in the day (or at least 30 minutes before cooking) with lime juice, onion, cubanela pepper, garlic, salt, and black pepper. Set aside.

Brown the chicken (Dominican style)

• Heat the oil in a heavy pot over medium heat. Sprinkle sugar over the bottom of the pot. When it bubbles and turns dark golden, add chicken pieces and brown on all sides.
• Tip: brown in batches so moisture does not stop the browning. This takes about 5 minutes per batch. Remove chicken and set aside.

Make the sofrito

• In the same pot, add olive oil. Add onion, cubanela pepper, garlic, and tomato paste. Cook about 4 minutes on low heat, scraping up the browned bits from the bottom. If needed, add a splash of water (or cooking wine) to lift the flavor.

Cook the rice

• Add the rice and stir until every grain is coated with the sofrito. Add water and bring to a boil.
• When the water is mostly absorbed, reduce heat to very low and cover. Cook 15 minutes.
• Uncover and gently move the rice. Add the chicken and smoked pork chop pieces. Cover again and cook 15 to 20 minutes, until the rice is fully cooked but still holds its shape. Do not overcook.

Finish

• Garnish with cilantro and parsley. Serve hot.

Nutrition

Serving: 6Ounces | Calories: 722kcal | Carbohydrates: 81g | Protein: 31g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 156mg | Potassium: 445mg | Fiber: 2g | Sugar: 4g | Vitamin A: 486IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 2mg

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Protein Boost Options (choose 1)

This recipe already hits 30g+ protein. If you want it even more protein-forward:

• Serve with beans: a side of stewed red beans makes it more filling and adds extra protein and fiber.
• Increase the meat ratio: add extra chicken thighs or an extra smoked chop, and keep the rice portion slightly smaller.
• Add a quick side protein: a boiled egg or a simple tuna salad on the side works surprisingly well.

To make it a 35g+ protein meal

To make this a 35g+ protein meal:

Keep your rice portion moderate and add more chicken or pork to your plate, plus a spoonful of red beans or a side of avocado.

Serving suggestions

I love serving locrio with stewed red beans, avocado salad, and tostones. It’s the full Dominican plate.If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.

Cook With Love, Eat With Joy!

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