Dominican Sausage Locrio with Caramelized Pineapple and Crispy Yuca Shavings

Instructions

1. 1

   1. Using a peeler or knife, shave the yuca into thin strips. Pat them very dry with paper towels and toss with a pinch of salt. Set aside.

2. 2

   2. In a caldero or large deep skillet, heat 1 tablespoon of oil over medium heat. Add the sausage and brown for 6 to 8 minutes, stirring so it releases some of its fat. Remove the sausage and reserve, leaving 1 tablespoon of fat in the pot.

3. 3

   3. Add the pineapple and brown sugar to the same pot. Cook for 3 to 4 minutes until the pineapple turns golden and lightly caramelized. Add the vinegar, stir for 30 seconds, and remove the pineapple. Set aside.

4. 4

   4. Add the red onion, red bell pepper, green bell pepper, sweet peppers, and garlic to the pot. Sauté for 4 to 5 minutes until fragrant and softened. Add the tomato paste mixed with the cold water, oregano, cumin, black pepper, and half of the salt. Cook 1 minute more.

5. 5

   5. Add the washed and drained rice and stir for 1 to 2 minutes to coat it with the sofrito. Return the sausage to the pot and pour in the hot chicken broth.

6. 6

   6. When it comes to a boil, reduce to medium-low heat, cover partially, and cook for 15 to 18 minutes, stirring once halfway through so it does not stick. When the liquid is almost absorbed, add the caramelized pineapple and cilantro.

7. 7

   7. Cover tightly and cook 5 more minutes over low heat until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.

8. 8

   8. While the rice rests, heat the remaining 2 tablespoons of oil in a small skillet. Fry the yuca shavings for 2 to 3 minutes until golden and crisp. Drain and season with a pinch of salt.

9. 9

   9. Fluff the locrio with a fork, taste for salt, and serve hot topped with the crispy yuca shavings.

10. 10

    10. If you want an oven-finished texture, transfer the locrio to an oven-safe dish and bake for 8 minutes at 400 °F / 200 °C before adding the yuca shavings.