Locrio de Molleja de Pollo, a delightful dish hailing from the Dominican Republic, is a comforting and hearty meal that brings together the rich flavors of chicken gizzards and aromatic rice. This dish is perfect for those who appreciate the unique taste of gizzards, which are often overlooked yet full of flavor. If you’re ready to embark on a culinary adventure, gather your ingredients and let’s create this delicious Locrio de Molleja de Pollo!
Why This Recipe Is Reliable
This recipe for Locrio de Molleja de Pollo is not only straightforward but also packed with flavor. The combination of spices and fresh vegetables elevates the gizzards, making them tender and succulent. Plus, it’s a one-pot meal, which means fewer dishes to wash! This dish is a staple in many households, and once you try it, you’ll understand why it has stood the test of time.
Gather These Ingredients
To make Locrio de Molleja de Pollo, you will need the following ingredients:
- 1 pound chicken gizzards, cleaned
- 1 tablespoon salt, or to taste, divided
- 1 teaspoon freshly-cracked pepper, or to taste, divided
- 1 teaspoon dry oregano, ground, divided
- 1 bay leaf, optional
- 2 tablespoons vegetable oil
- 2 bell peppers or cubanela (cubanelle) peppers
- 1 small red onion, cut into slices
- 1 teaspoon mashed garlic
- 4 plum tomatoes, cut into quarters
- 1 cup pitted green olives, optional
- 1 cup tomato sauce
- 4 sprigs parsley, minced
- 1 cilantro ancho (culantro leaf, sawtooth coriander leaf), optional
- 4 cups long-grain rice
Equipment Breakdown
Before you begin cooking, let’s ensure you have the necessary equipment:
- Large pot or Dutch oven – perfect for cooking the rice and gizzards together.
- Cutting board – for chopping vegetables.
- Sharp knife – to easily slice through the vegetables.
- Wooden spoon – for stirring and mixing.
- Measuring cups and spoons – to ensure accurate ingredient amounts.
Locrio de Molleja de Pollo (Rice and Chicken Gizzards), Made Easy
Now, let’s dive into the step-by-step process of making this delicious dish.
Step 1: Prepare the Gizzards
Begin by cleaning the chicken gizzards thoroughly. Remove any membranes or excess fat. Once cleaned, pat them dry with paper towels and season with half of the salt, pepper, and oregano. Set aside.
Step 2: Sauté the Vegetables
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced red onion, bell peppers, and mashed garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
Step 3: Cook the Gizzards
Add the seasoned gizzards to the pot and brown them for about 10 minutes, stirring occasionally. This step is crucial as it develops flavor.
Step 4: Add Tomatoes and Olives
Next, add the quartered plum tomatoes and the optional green olives to the pot. Stir everything together, allowing the tomatoes to break down slightly.
Step 5: Combine All Ingredients
Pour in the tomato sauce and add the remaining salt, pepper, oregano, bay leaf, and parsley. Mix well to combine all the flavors.
Step 6: Add Rice and Water
Stir in the long-grain rice, ensuring it is evenly distributed throughout the mixture. Add 6 cups of water (or enough to cover the rice by about an inch). Bring the mixture to a boil.
Step 7: Simmer
Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes or until the rice is cooked and has absorbed the liquid. Avoid lifting the lid too often, as this releases steam.
Step 8: Fluff and Serve
Once the rice is done, remove the pot from the heat. Let it sit covered for another 5 minutes. Then, fluff the rice with a fork, removing the bay leaf. For an extra touch, garnish with minced cilantro ancho if desired, and serve warm.
Make It Your Way
Customization is key in the kitchen! Here are some ways you can make this dish your own:
- Add vegetables like peas or carrots for extra nutrition.
- Substitute chicken gizzards with chicken thighs for a milder taste.
- Incorporate spices like cumin or smoked paprika for a different flavor profile.
- Top with avocado slices or a squeeze of lime for brightness.
Mistakes Even Pros Make
Even experienced cooks can make errors. Here are some common pitfalls to avoid:
- Not cleaning the gizzards properly, which can affect the taste.
- Using too much water; the rice should be just covered to cook perfectly.
- Stirring too often during cooking, which can make the rice mushy.
- Not allowing the dish to sit after cooking, which helps the flavors meld.
Prep Ahead & Store
To make your cooking experience smoother, here are some prep and storage tips:
- Clean and season the gizzards a day in advance and store them in the fridge.
- Chop the vegetables ahead of time to save on prep time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can freeze the dish for up to 2 months; just reheat thoroughly before serving.
Ask the Chef
Can I use another type of meat instead of gizzards?
Absolutely! You can substitute chicken gizzards with chicken thighs or breasts for a more familiar taste, but the unique flavor of gizzards is what makes this dish special.
How do I know when the rice is done cooking?
The rice is done when it has absorbed all the liquid and is tender. You can taste a few grains to ensure they are cooked through. If it’s still crunchy, add a bit more water and continue to cook.
Can I make this dish vegetarian?
Yes, you can make a vegetarian version by omitting the gizzards and using vegetable broth instead of water. Add more vegetables to enhance the dish.
What can I serve with Locrio de Molleja de Pollo?
This dish is hearty enough to stand on its own, but you can serve it with a side salad or fried plantains for a complete meal.
If you enjoyed making Locrio de Molleja de Pollo, you might also love these delicious recipes:
Wrap-Up
Locrio de Molleja de Pollo is not just a meal; it’s an experience that brings warmth to your kitchen and comfort to your table. With its rich flavors and satisfying textures, this dish is sure to become a favorite in your household. Whether you’re cooking for family or friends, this recipe is a winner that will impress everyone with its bold taste and ease of preparation. Enjoy the process and the delightful meal that follows!
Locrio de Molleja de Pollo (Rice and Chicken Gizzards)
Ingredients
Equipment
Method
- Begin by cleaning the chicken gizzards thoroughly. Remove any membranes or excess fat. Once cleaned, pat them dry with paper towels and season with half of the salt, pepper, and oregano. Set aside.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced red onion, bell peppers, and mashed garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add the seasoned gizzards to the pot and brown them for about 10 minutes, stirring occasionally. This step is crucial as it develops flavor.
- Next, add the quartered plum tomatoes and the optional green olives to the pot. Stir everything together, allowing the tomatoes to break down slightly.
- Pour in the tomato sauce and add the remaining salt, pepper, oregano, bay leaf, and parsley. Mix well to combine all the flavors.
- Stir in the long-grain rice, ensuring it is evenly distributed throughout the mixture. Add 6 cups of water (or enough to cover the rice by about an inch). Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes or until the rice is cooked and has absorbed the liquid. Avoid lifting the lid too often, as this releases steam.
- Once the rice is done, remove the pot from the heat. Let it sit covered for another 5 minutes. Then, fluff the rice with a fork, removing the bay leaf. For an extra touch, garnish with minced cilantro ancho if desired, and serve warm.
Notes
- Customize with additional vegetables like peas or carrots for extra nutrition.
- Substitute chicken gizzards with chicken thighs for a milder taste.
- Incorporate spices like cumin or smoked paprika for a different flavor profile.
- Top with avocado slices or a squeeze of lime for brightness.
