LOCRIO DE POLLO RECIPES

Steps:

• Wash the chicken parts in cold water. In a large plastic bag or air tight container with lid, place the chicken, add the cilantro, lime juice, garlic, onions, pepper, oregano, adobo seasoning and black pepper. Allow it to marinate for at least 10 minutes.
• In a large cast iron pot over high heat, add 3 tbsp of oil (reserve 2) add sugar to heated oil, and quickly stir. Don't allow it to burn. When sugar turns brown (this will happen very quickly) add the chicken without the vegetables but don't discard them. Stir the chicken and cover. Reduce heat to medium and let it simmer for 10 minutes Adding tablespoons of water regularly if needed to prevent it from burning/sticking.
• After 10 mins add the remaining water, the tomato paste, the reserved vegetables, and the chicken bouillon cube, and stir to combine until well mixed and paste and bouillon are dissolved. Taste and add salt to taste. Should be just a little saltier than you'd prefer, because the rice and chicken will absorb a lot of it.
• Add the rice, once all the water has evaporated, cover and simmer over minimum heat. Wait 15 mins, uncover give it all a good stir from bottom to top and add the remaining 2 tbsp 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.
• Serve with a side of green salad, tostones and avocados; Enjoy!

Steps:

• In a large bowl, stir together cubanelle, onion, garlic, celery, olives, lime juice, sazon packet, adobo seasoning, salt, oregano, and pepper. Add chicken pieces and toss to coat. Let marinade 15 to 20 minutes.
• In a Dutch oven or heavy-bottomed lidded pot, heat oil over medium-high heat. Add sugar and cook until it caramelizes and turns brown, about 30 seconds to 1 minute. Remove just the chicken from marinade and add to pot, being careful not to splash oil. Cover and lower heat to medium. Cook, stirring once or twice, until chicken is browned on all sides, about 5 to 7 minutes.
• Add vegetables and marinade to pot and continue to cook, stirring frequently, until veggies are softened, about 3 to 5 minutes.
• Add water and tomato sauce to pot and stir well. Increase heat to high and bring to a boil. Add rice and return to a boil, stirring frequently. Reduce heat to medium and continue to cook until most of the water is evaporated, about 7 minutes. stirring often to prevent sticking.
• Reduce heat to low, cover and let simmer 15 minutes. Uncover and stir chicken and rice from bottom of pot. Recover and continue to simmer until rice is tender and chicken is cooked through, about 5 to 10 additional minutes.