Locrio (Dominican Chicken and Rice)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes A locrio is a common Dominican dish similar to paella. Like paella, there are many variations. The main point is to have a little tomato sauce/paste for coloring, and some caramelized sugar. In that way it is similar to the Trinidadian pilau. Like paella, the rice at the bottom should be toasted or browned, but not burnt. This browned rice is called "concon". You're not considered a good cook until you can do this.

Cuisine: not stated · categories: Difficult recipes; Dominican recipes; Main course recipes; Pan fried recipes; Recipes; Recipes for caramel; Recipes using caper; Recipes using celery; Recipes using chicken; Recipes using chicken broth and stock; Recipes using rice; Recipes using sugar; Recipes with images; Recipes with metric units; Recipes without cooking time; Recipes without servings

Full recipe on Wikibooks · licence Creative Commons Attribution-Share Alike 4.0