Dominican Locrio de Pollo – One-Pot Chicken and Rice

1. 1

   Heat olive oil in a large pot over medium heat, then add chicken thighs and brown on both sides.

2. 2

   Remove the chicken and sauté onions, bell pepper, and garlic until softened, about 5 minutes.

3. 3

   Stir in the diced carrot, oregano, cumin, salt, and pepper, cooking for another 2 minutes.

4. 4

   Add rice to the pot, stirring well to coat with the vegetables and spices.

5. 5

   Pour in chicken broth and return the browned chicken to the pot; bring to a boil.

6. 6

   Reduce heat to low, cover, and simmer for 25 minutes, or until rice is tender.

7. 7

   Fluff the rice with a fork before serving, garnishing with fresh cilantro if desired.

Per serving