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Puerto Rican Chicharron De Pollo Recipe

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Chicharrones De Pollo (Puerto Rican Fried Chicken) Delish D'Lites
Chicharrones De Pollo (Puerto Rican Fried Chicken) Delish D'Lites from www.delishdlites.com

Description

Puerto Rican Chicharron de Pollo is a crispy and flavorful chicken dish that is a staple in Puerto Rican cuisine. The dish is made by marinating chicken pieces in a flavorful blend of spices and then frying them until crispy. It is typically served as an appetizer or as a main dish with rice and beans.

Prep Time

The prep time for this dish is approximately 30 minutes.

Cook Time

The cook time for this dish is approximately 20-30 minutes.

Ingredients

  • 2 pounds boneless, skinless chicken thighs or breasts
  • 1 tablespoon adobo seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  • 1/4 cup white vinegar
  • 1/4 cup orange juice
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • Oil for frying

Equipment

  • Large mixing bowl
  • Large skillet or deep fryer
  • Tongs
  • Measuring spoons and cups

Method

  1. In a large mixing bowl, combine the chicken, adobo seasoning, garlic powder, onion powder, oregano, cumin, paprika, salt, and black pepper. Mix well to ensure that the chicken is evenly coated with the spices.
  2. Add the white vinegar, orange juice, and vegetable oil to the bowl and mix well. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  3. When ready to cook, remove the chicken from the marinade and let any excess marinade drip off.
  4. Place the flour in a shallow dish and dredge the chicken in the flour, shaking off any excess.
  5. In a large skillet or deep fryer, heat the oil over medium-high heat until it reaches 350°F.
  6. Carefully place the chicken in the hot oil using tongs, being careful not to overcrowd the pan. Fry the chicken for 6-8 minutes per side, or until it is golden brown and crispy.
  7. Remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
  8. Serve the chicharron de pollo hot with your favorite dipping sauce.

Notes

For an even crispier crust, you can double-dredge the chicken in the flour before frying.

Nutrition Info

This recipe yields approximately 4-6 servings. Each serving contains approximately:
  • Calories: 450
  • Carbohydrates: 10g
  • Protein: 35g
  • Fat: 30g
  • Saturated Fat: 6g
  • Cholesterol: 150mg
  • Sodium: 1600mg
  • Potassium: 550mg
  • Fiber: 2g
  • Sugar: 2g

Recipes FAQ

What is adobo seasoning?

Adobo seasoning is a blend of spices commonly used in Latin American and Caribbean cuisine. It typically contains garlic powder, onion powder, oregano, cumin, and salt.

Can I use chicken breasts instead of chicken thighs?

Yes, you can use chicken breasts instead of chicken thighs. However, keep in mind that chicken breasts may cook faster than chicken thighs, so adjust the cooking time accordingly.

Can I bake the chicharron de pollo instead of frying it?

While you can bake the chicken instead of frying it, it will not be as crispy. To bake the chicken, preheat your oven to 400°F and place the chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through.

Recipe Tips

  • Make sure to let the chicken marinate for at least 30 minutes to allow the flavors to fully develop.
  • Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165°F before serving.
  • For a spicier version of this dish, add some cayenne pepper or hot sauce to the marinade.

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