Unlike some other versions, Dominican Locrio uses bone-in chicken (thighs, drumsticks) for a more intense broth flavor. The rice and meat are cooked simultaneously in a single pot.
Traditionally, a little sugar is caramelized at the beginning to create a dark color. This step is optional but gives the rice an authentic, deep hue.
Wash the chicken and marinate it in a mixture of Sazón, minced garlic, oregano, and lime juice. Let it rest for at least 20 minutes.
In a large, heavy pot (caldero or Dutch oven), heat the oil. Add the brown sugar (if using) and let it caramelize to a dark color.
Add the chicken and sear it on all sides until golden brown. Remove the chicken and set it aside.
In the pot (where the chicken was seared), add the onion and bell pepper. Sauté for 3-5 minutes until softened. Add the tomato paste and sauté briefly.
Return the chicken to the pot. Add the olives, salt, remaining seasoning, and the rinsed rice. Mix thoroughly to coat the rice in the sauce (about 1 minute).
Add the warm water or broth. The water should be approximately 2.5 cm (1 inch) above the rice. Bring to a rapid boil.
When the liquid has almost completely evaporated and 'craters' (holes) start forming on the rice surface, stir the rice from the bottom to the top, ensuring the meat is placed back on top of the rice.
Reduce the heat to the lowest setting, cover the pot tightly (with a tight lid or foil), and simmer for 20-25 minutes until the rice is tender and the chicken is cooked through (internal temperature 74 °C (165 °F)).
Turn off the heat and let the pot stand covered for 5 minutes. Then, gently fluff the rice with a fork and stir in the frozen peas/carrots and fresh cilantro (if using).
Serve hot, traditionally with slices of avocado and a bowl of stewed red beans (Habichuelas Guisadas).