Locrio
In this article we are going to explore the fascinating world of Locrio, addressing its different aspects and peculiarities. From its origin to its evolution, through its impact on society and its relevance today, we will delve into a journey that will allow us to fully understand the importance of Locrio. With a multidisciplinary approach, we will analyze both its historical implications and its possible future implications, offering a global and detailed vision that will bring us closer to the very essence of Locrio. Through this article, we hope to provide the reader with an enriching and revealing overview of this topic that, without a doubt, will not leave anyone indifferent.
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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, jollof, and paella, it consists of seasoned rice with some kind of meat, such as chicken, Dominican salami or pork.[1]
Origin
The locrio is possibly a Dominican adaptation of paella or jollof rice.[2]
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 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 (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.
