Locrio Explained

Locrio
Country:	Dominican Republic
Course:	Main dishes
Main Ingredient:	chicken, salami, guineafowl (etc), rice

A locrio is a rice dish from the Dominican Republic. Similar to pilaf, jollof, and paella, it consists of seasoned rice with some kind of meat, such as chicken, Dominican salami or pork.^[1]

Origin

The locrio is possibly a Dominican adaptation of paella or jollof rice.^[2]

Types

Besides chicken, locrio is also commonly made of Dominican salami, guineafowl, rabbit, pork chops, arenque (dried herring),^[3] shellfish, or sardines (often called pica-pica).^[4]

See also

• Arroz junto, rice cooked with beans and meat in one pot
• Arroz con gandules, rice with pigeon peas, salami, and pork
• Arroz con maiz, rice with corn and sausage
• Arroz con pollo, rice with chicken

Notes and References

1. Book: Real Academia Española. 2001. Diccionario de la lengua española, 22a edición. Espasa Calpe. 8467000600.
2. Web site: Locrio de Pollo. Aunt Clara's Kitchen. 26 December 2005 . 2014-03-18.
3. Web site: Locrio de Arenque. 25 January 2011 . cocinadominicana.com. 2014-03-18.
4. Web site: Locrio de Pica-Pica (Dominican Rice and Spicy Sardines) recipe. 6 September 2012 . dominicancooking.com. 2014-03-18.