Locrio

Locrio
CourseMain dishes
Place of origin Dominican Republic
Main ingredientschicken, 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.

Origin

The locrio is possibly a Dominican adaptation of paella.

Types

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

See also

References

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