The following recipes are from the Dominican Cookbook by Maria Ramirez de Carias:

Dulce de Leche (Sweetened Curdled Milk) makes 6 servings

Ingedients: 5 cups milk. 1/4 teaspoon salt. 2 cups sugar. 2 tablespoons lime juice. 2 tablespoons seedless raisins.

Directions:

Bring the milk, salt, and sugar to a boil. Reduce the heat to low temperature and sprinkle with the lime juice all over the surface of the mixture.

Do not stir. This allows the milk to form curds.

Cook uncovered over medium-low heat untilt he syrup gets slightly thick and the milk curds become light golden brown, for about 1-1/2 lto 2 hours.

Add the raisins and mix carefully. Cook for another 15 minutes.

Remove from the heat and let cool to room temperature.

Chill and serve cold.

There are many varieties of locrio. One of these is made with chicken.

Locrio de pollo (Rice with Chicken) makes 8 servings

Ingredients:

1 three to four pound chicken, cut into serving pieces and rinsed in fresh water and the juice of one sour orange or lime. 1 tablespoon Worcestershire sauce. 1/2 teaspoon salt. 2 tablespoons cooking wine. 4 garlic cloves (crushed). 1 teaspoon oregano. 3 cups raw rice. 2 tablespoons cooking oil. 1 medium red onion (finely sliced). 1 medium tomato (seeded, cubed). 1 medium green pepper (finely sliced). 1-1/2 tablespoon olive oil. 2 tablespoons tomato paste. 2 chicken bouillon cubes. 1/2 tablespoon green salad olives (sliced). 1 teaspoon capers (chopped). 5 cups water. 1 six-ounce can early peas (drained).

Directions:

At least six hours in advanced, marinate the chicken pieces in the Worcestershire sauce, salt, cooking wine, 1/2 the garlic, and oregano. Refrigerate.

Rinse the rice twice in fresh water. Drain.

In a heavy skillet, heat the cooking oil at high temperature, add the marinated chicken and brown on all sides. Reduce the heat to medium cover and cook for 30 minutes, or until the chicken is tender. Transfer the chicken pieces into a warmed dish and leave the remaining cooking liquid in the skillet.

In the same cooking pan, saute the onion, rest of the garlic, tomato and green pepper in the olive oil. Add the tomato paste, chicken bouillon cubes, salad olives, capers, and 1/2 cup of water. Cook for five minutes, stirring occasionally. Add the rice and mix well.

Add the rest of the water and cook uncovered over high heat until the water has almost been absorbed. Place the chicken pieces on top of the rice, reduce the heat to very low, cover and simmer until the rice is fluffy and tender, for about 20 to 30 minutes.

Serve hot, garnished with the early peas.