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Homemade Locrio de Molleja de Pollo (Rice and Chicken Gizzards) photo

Locrio de Molleja de Pollo (Rice and Chicken Gizzards)

This Locrio de Molleja de Pollo is a hearty, one-pot Dominican dish featuring tender chicken gizzards and aromatic rice!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Dominican
Ingredients Equipment Method Notes

Ingredients
  

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 leaf 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 leaf cilantro ancho optional
  • 4 cups long-grain rice

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

Instructions:
  1. 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.
  2. 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.
  3. Add the seasoned gizzards to the pot and brown them for about 10 minutes, stirring occasionally. This step is crucial as it develops flavor.
  4. Next, add the quartered plum tomatoes and the optional green olives to the pot. Stir everything together, allowing the tomatoes to break down slightly.
  5. Pour in the tomato sauce and add the remaining salt, pepper, oregano, bay leaf, and parsley. Mix well to combine all the flavors.
  6. 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.
  7. 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.
  8. 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.