Chicharron de Pollo

Name: Chicharron de Pollo
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 people
Ingredients: 6 chicken thighs; 3 cloves garlic; 1 tablespoon white vinegar; 2 tablespoons olive oil; ½ teaspoon ground oregano; ½ teaspoon Sazon Goya; 1½ cup flour; salt; pepper; vegetable oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Rest Time
8 hrs
Total Time
50 mins
Servings
6 people
Course
Main Course
Cuisine
Cuban, Puerto Rican, Dominican

Chicharron de Pollo

Erin Shaw

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Chicharron de pollo is a traditional Puerto Rican, Cuban and Dominican recipe of deliciously marinated chicken, that is breaded then fried.

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Ingredients

Servings

6 chicken thighs
3 cloves garlic , crushed
1 tablespoon white vinegar
2 tablespoons olive oil
½ teaspoon ground oregano
½ teaspoon Sazon Goya (with annatto)
1½ cup flour
salt
pepper
vegetable oil (for frying)

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Instructions

Mix the flour and Sazon Goya.
Cut each piece of chicken in half and remove the excess fat without removing the skin.
Place the chicken in a glass container (do not use metal as it may react with vinegar) and mix with vinegar, garlic, olive oil and oregano. Season with salt and pepper.
Spread the seasoning evenly over the chicken pieces. Cover with plastic wrap and marinate in the refrigerator for 6 hours.
Mix the flour and Sazon Goya.
Heat the oil over medium-high heat in a large skillet.
Dredge the chicken pieces in the flour and Sazon Goya mixture.
Fry the chicken pieces for 3 to 4 minutes on each side.
Remove the chicken from the oil and drain it on a plate lined with paper towel.
Lower the heat and plunge the chicken back into the oil. Cover and fry for 10 minutes over medium heat, stirring regularly.
Remove the chicken from the oil and drain it on a plate lined with paper towel.
Increase the heat again and fry the pieces of chicken for 2 minutes over high heat and without stirring.
The chicken should be dark brown.

Notes

For this recipe, it is strongly recommended to use chicken with bone, as it is the bone that makes the meat juicy and tender. Removal of the bone may cause the chicken to dry out.