How to make locrio de pollo(rice & chicken)

Ingredients

Wash and dry your chicken. Put in a bowl.

To the garlic paste add the oregano. Mix

Add the oregano garlic mixture to chicken.

Add the adobo

Add the mojo criollo

And the onion powder. Stir this all well and let it marinade for at least an hour(Overnight is better) in the refrigerator.

When the hr. or night has passed . Take the chicken out of fridge & bring to room temp. When it has reached rm. temp take a lge pot & place it on the stove burners over medium heat. Add 2 tbs of oil.

Add the sugar

We want the sugar to caramelize, it gives the chicken a nice golden color. No sugar Taste.

When the sugar has caramelized immediately add the chicken.

Put the chicken in 1 layer as I did and do not move. Let the chicken fry and get browned

I have flipped it. Now we will wait for the other side to brown.

When it has browned we will add a few tablespoons of water. The idea is to braise the chicken not boil it. This brings out the flavors.

The water has evaporated once more. We will now continue to next step. We don't want to overcook the chicken, it will fall apart.

To the water add 1 tbs of tomato paste. I freeze mine that's why it looks like that😊

Add some cilantro. I also freeze it. If you can get your hands on fresh cilantro add a few sprigs right now.

Add the chicken bouillon powder.

This is the tomato bouillon I like to use.

Continue on now by adding the olives. I had no capers👎 add some if you have it.

While the water comes to a boil take your rice and rinse it a few times under running water. Set aside.

Add the last tbs of oil.

Now it's the waiting game. We will wait for the rice to absorb all the liquid. Don't stir at all

Lower the heat, take a piece of foil and place it on top of the pot.

Continue by putting the cover. Lower the heat and let it cook slowly about 35-40 minutes.

Ready to be served.

Serve this arroz con pollo with some beans, a side of fried sweet plantains and an avocado salad.