Locrio
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| 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 and paella, it consists of seasoned rice with some kind of meat, such as chicken, Dominican salami or pork, but no beef.[1]
Origin
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
References
- ↑ Real Academia Española (2001). Diccionario de la lengua española, 22a edición. Espasa Calpe. ISBN 8467000600.
- ↑ Aunt Clara's Kitchen. "Locrio de Pollo". Retrieved 2014-03-18.
- ↑ "Locrio de Arenque". cocinadominicana.com. Retrieved 2014-03-18.
- ↑ "Locrio de Pica-Pica (Dominican Rice and Spicy Sardines) recipe". dominicancooking.com. Retrieved 2014-03-18.
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