Dominican Arroz con Pollo, Locrio de Pollo y Chuletas (34g Protein)
Servings: 8
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This Dominican locrio de pollo y chuletas delivers 34g of protein per serving from chicken and smoked pork chops. An AFPA nutritionist recipe designed for women over 45. One pot, 65 minutes, real flavor.
Ingredients
For the chicken marinade
- 1 whole chicken 2.5 to 3 pounds, cut into pieces
- Juice of 1 lime
- ½ onion cut into strips
- ½ green cubanela pepper cut into strips
- 2 cloves garlic crushed
- Salt and black pepper to taste
For the locrio
- 3 smoked pork chops cut into pieces
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 3 cups rice
- 3 ½ cups water
- 1 teaspoon oregano
- ¼ cup fresh cilantro finely sliced
- ¼ cup fresh parsley 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
Instructions
Marinate the chicken
- Season chicken with lime juice, onion, cubanela pepper, garlic, salt, and pepper. Let it sit at least 30 minutes, or all day if you can.
Brown the chicken Dominican style
- Heat oil in a heavy pot over medium heat. Sprinkle sugar over the bottom. When it bubbles and turns dark golden, add chicken pieces and brown on all sides in batches, about 5 minutes per batch. Remove and set aside.
Build the sofrito
- In the same pot, add olive oil. Add onion, cubanela pepper, garlic, and tomato paste. Cook 4 minutes on low, scraping up all the browned bits. Add a splash of water or cooking wine if needed.
Cook the rice
- Add rice and stir until every grain is coated with sofrito. Add water and bring to a boil. When water is mostly absorbed, reduce heat to very low and cover. Cook 15 minutes.
Finish the locrio
- Uncover and gently move the rice. Add chicken and smoked pork pieces. Cover again and cook 15 to 20 minutes until rice is fully cooked but still holds its shape.
Serve
- Garnish with fresh cilantro and parsley. Serve hot with stewed red beans, avocado salad, and tostones for the full Dominican plate.
Nutrition
Calories: 618kcal | Carbohydrates: 60g | Protein: 34g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 118mg | Potassium: 537mg | Fiber: 2g | Sugar: 3g | Vitamin A: 417IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 2mg
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