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Contents

   



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1 Origin  




2 Types  




3 See also  




4 References  













Locrio






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From Wikipedia, the free encyclopedia
  

Locrio
CourseMain dishes
Place of origin Dominican Republic
Main ingredientschicken, salami, guineafowl (etc), rice

Alocrio 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[edit]

The locrio is possibly a Dominican adaptation of paellaorjollof rice.[2]

Types[edit]

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[edit]

References[edit]

  1. ^ 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.

    • Retrieved from "https://en.wikipedia.org/w/index.php?title=Locrio&oldid=1183058630"
    Categories: 
    ●Dominican Republic cuisine
     ●Sausage dishes
     ●Pork dishes
     ●Chicken and rice dishes
     Hidden categories: 
    ●Articles with short description
     ●Short description matches Wikidata
      


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