Claribel Recipes

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Try our delicious Locrio de pollo, the traditional Dominican chicken and rice recipe that highlights the authentic flavor of Claribel Dominican Seasoning. This juicy and flavorful dish combines rice, chicken, vegetables, and seasonings to create a spectacular lunch that will leave you amazed.


Locrio is a mixture of rice with meat or vegetables, seasoned with tomato sauce or annatto to give it a characteristic color. This word is a Dominican term, according to the RAE (Royal Spanish Academy).
There are many types of locrios, but there are no fixed rules to determine which combinations are locrios. In general, rice with beans is called «moro,» while rice with meats, fish, and seafood is known as «locrio.» However, not all meats, fish, and seafood are suitable for preparing locrio. For example, beef is not used, except in the form of sausages, and fish is also not used, except for pica pica or herring.

The dark color of the sugar will determine the tone of the meat. It’s a matter of preference, but one thing is for sure: the chicken should never look pale when served to Dominicans 🙂.
If you come across ajíes gustosos (non-spicy sweet peppers), crush them together with the garlic and add them to give it a touch of Dominican flavor.


I recommend serving Locrio de pollo with Dominican salad and some slices of avocado. Fried ripe plantains or eggplant fritters are also welcome.


3 pounds of chicken, cut into small pieces
1 1⁄2 teaspoons of Claribel Dominican Seasoning (or to taste)
1 teaspoon of oregano
1 sprig of fresh cilantro, chopped
1⁄4 teaspoon of pepper (or to taste)
1 cubanelle pepper or bell pepper, diced
1 small red onion, chopped
1⁄4 cup of celery, diced
1 teaspoon of garlic, crushed
1⁄8 cup of capers
1⁄8 cup of pitted green olives, sliced
3 tablespoons of oil (peanut, corn, or soybean oil)
1 tablespoon of sugar
1 cup of pumpkin or carrot, diced (optional)
1 cup of tomato sauce
2 cups of long-grain rice (Carolina rice)
Salt to taste (if needed)


1- In a bowl, combine the chicken, Claribel seasoning, salt to taste, oregano, cilantro, pepper, diced pepper, onion, celery, garlic, capers, olives, and lemon juice. Mix well and let it marinate for 30 minutes.
2- In a caldero (large pot), heat the oil over medium-high heat, reserving 2 tablespoons for later use.
Add the sugar to the hot oil.
3- When the sugar turns dark brown, add the chicken (reserving the vegetables and herbs from the marinade), being careful with oil splatters. Stir for a minute.
4- Add the marinated vegetables, pumpkin (or carrot), and tomato sauce. Mix to combine. Add 2 cups of water and bring to a boil.
5- Taste the water and season with salt to taste. Add the rice and stir frequently to prevent sticking to the bottom.
6- Once the water has evaporated, cover the caldero with a tight-fitting lid and cook on low heat for 15 minutes. Uncover and stir, moving the rice from the bottom to the top.
7- Cover again and cook for another 5 minutes. Taste the rice to see if it’s done; it should be firm but tender inside. If it’s not fully cooked, cover and cook for another 5 minutes.
Serve hot and follow the suggested accompaniments mentioned in the recipe.

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