Locrio De Chuleta Ahumada / Locrio De Chuleta y Maíz / Chef Darianny
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Recipes in this Video
2 recipes
Ingredients
- ●2 cups long-grain rice
- ●4 cups chicken broth
- ●2 smoked pork chops (chuleta ahumada)
- ●1 medium onion, chopped
- ●1 bell pepper, chopped
- ●2 cloves garlic, minced
- ●1 tsp oregano
- ●1 tsp cumin
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 tbsp olive oil
- ●1/2 cup green peas (optional)
- ●1/4 cup chopped cilantro (for garnish)
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the chopped onion, bell pepper, and garlic. Sauté until the vegetables are soft, about 5 minutes.
- 3Stir in the oregano, cumin, black pepper, and salt. Cook for another minute to release the spices' aroma.
- 4Add the smoked pork chops to the pot and cook for about 3-4 minutes, allowing them to brown slightly.
- 5Pour in the chicken broth and bring the mixture to a boil.
- 6Once boiling, add the rice and stir well. Reduce the heat to low and cover the pot.
- 7Cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.
- 8If using, stir in the green peas during the last 5 minutes of cooking.
- 9Remove from heat and let it sit covered for an additional 5 minutes.
- 10Fluff the rice with a fork and garnish with chopped cilantro before serving.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
Locrio de Chuleta y Maíz is a traditional Dominican dish that combines rice with pork chops and corn, reflecting the island's rich agricultural heritage.
Ingredients
- ●2 cups long-grain rice
- ●4 cups chicken broth
- ●2 pork chops, bone-in
- ●1 cup corn kernels (fresh or frozen)
- ●1 medium onion, chopped
- ●1 bell pepper, chopped
- ●2 cloves garlic, minced
- ●1 tsp oregano
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp olive oil
- ●1 bay leaf
- ●1/4 cup chopped cilantro (for garnish)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Season the pork chops with salt, pepper, oregano, and cumin.
- 3Add the pork chops to the pot and brown on both sides, about 4-5 minutes per side. Remove and set aside.
- 4In the same pot, add the chopped onion, bell pepper, and garlic. Sauté until softened, about 3-4 minutes.
- 5Add the rice to the pot and stir to coat with the oil and vegetables, cooking for 2 minutes.
- 6Pour in the chicken broth and add the bay leaf. Bring to a boil.
- 7Return the pork chops to the pot, reduce heat to low, cover, and simmer for 15 minutes.
- 8After 15 minutes, add the corn kernels to the pot, stir gently, and cover again. Cook for an additional 5-10 minutes until the rice is tender and the liquid is absorbed.
- 9Remove from heat and let it sit covered for 5 minutes before serving.
- 10Fluff the rice with a fork, garnish with chopped cilantro, and serve.
Equipment
large potwooden spoonmeasuring cupsknifecutting board
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