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Locrio de Pollo, Chicken and Rice Recipe

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This recipe for Locrio de Pollo, Chicken and Rice, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Persida Alies, CRSS Regulatory Specialist
Added: Monday, September 22, 2008


4 lbs chicken
4 cups rice
7 cups water
5 tbsp oil
1 tsp sugar
4 tbsp tomato paste
1/4 cup green peppers chopped
1 pinch oregeno
1 tsp crushed garlic
1 pinch black pepper
1/8 cup chopped pitted olives
1/4 cup celery, chopped
1 tsp parsley, finely chopped
1 tsp coriander, finely chopped
1/2 tsp thyme leaves

Marinate chicken for approximately 10 minutes in a bowl containing the green peppers, oregano, garlic, black pepper, olives, celery, parsley, coriander, and thyme. In an iron pot, heat 3 tablespoons of oil, reserving 2 tablespoons for later use. Add sugar to heated oil and stir quickly. When sugar turns dark brown, add the chicken (without the vegetables), being careful with splattering oil. Stir, cover and let simmer at medium heat for 10 minutes, adding tablespoonfuls of water regularly to prevent it from burning. Add the vegetables. Add tomato paste and stir to combine. Add remaining water and bring to a boil. Add salt to taste.

Add the rice and stir often to avoid excessive thickening. Once all the water has evaporated, cover with a tight fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir, before adding remaining oil. Cover and wait another 5 minutes. Taste rice for doneness; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.

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