 | |
| Course | Main dishes |
|---|---|
| Place of origin |  Dominican Republic |
| Main ingredients | 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[edit]
The locrio is possibly a Dominican adaptation of paella or jollof rice.[2]
Types[edit]
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[edit]
- 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
References[edit]
- ^ Real Academia Española (2001). Diccionario de la lengua española, 22a edición. Espasa Calpe. ISBN 8467000600.
- ^ Aunt Clara's Kitchen (26 December 2005). "Locrio de Pollo". Retrieved 2014-03-18.
- ^ "Locrio de Arenque". cocinadominicana.com. 25 January 2011. Retrieved 2014-03-18.
- ^ "Locrio de Pica-Pica (Dominican Rice and Spicy Sardines) recipe". dominicancooking.com. 6 September 2012. Retrieved 2014-03-18.
