Locrio
.jpg) | |
| Course | Main dishes |
|---|---|
| Place of origin | Dominican Republic |
| Main ingredients | chicken, salami, guineafowl (etc), rice |
 Cookbook: Locrio  Media: Locrio | |
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, e.g., chicken, Dominican salami, rabbit, but no beef. [1]
Origin
The locrio is possibly a Dominican adaption of paella.[2]
Different types of Locrio
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.
This article is issued from Wikipedia - version of the 3/30/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.