Puerto Ricans add flair to home-cooked favorites such as chicharrones de pollo, fried chicken. Marinating the chicken chunks in citrus juice (from oranges, lemons, or limes) and rum keeps the meat tender, while double (or triple) frying it ensures a crispy crust. Frequent accompaniments include mofongo (mashed plantain), tostones, rice, and salad.
Recipe Servings: 6
Prep Time
15 minutes
+ 4 hours resting
+ 4 hours resting
Cook Time
25 minutes
Total Time
4 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- In a large resealable container, combine lime juice, rum, and garlic. Add chicken pieces and cover with marinade.
- Seal container and place in the refrigerator. Marinate for at least 4 hours, preferably overnight.
- Remove chicken from the refrigerator and drain excess marinade. Pat chicken dry with paper towels and set aside.
- In a large Dutch oven or heavy-bottomed frying pan, heat 1–2 inches of oil over medium high heat to 400°F.
- Meanwhile, in a bowl, blend together flour, paprika, salt, and pepper.
- Dredge chicken pieces in seasoned flour until lightly and evenly coated.
- Working in batches, carefully place coated chicken into hot oil. Fry, turning, for around 3 minutes on each side, until lightly golden.
- Remove chicken and drain on a plate lined with paper towels.
- Repeat with remaining batches, until all chicken has been fried.
- Allow oil to reach 400°F again. Once again, working in batches, fry chicken a second time, around 3–4 minutes on each side, removing and draining when golden brown and crispy.
- Serve chicharrones de pollo hot, with tostones, rice, and salad.
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