Chicharrones de Pollo

Name: Chicharrones de Pollo
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Yield: 6 serving
Ingredients: 1½ pound chicken thighs; vegetable oil; 1 lime; 1 tablespoon fresh parsley; 6 cloves garlic; 2 teaspoon dried oregano; ½ cup lime juice; ¼ cup lime zest; ¼ cup light rum; 1 teaspoon salt; 1 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cumin; 1 tablespoon oregano; 1 teaspoon sweet paprika

User Reviews

4.7

114 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Marinating Time
2 hrs
Total Time
2 hrs 35 mins
Servings
6
Calories
371 kcal
Course
Main Course, Appetizer, Dinner
Cuisine
Cuban, Puerto Rican, Dominican

Chicharrones de Pollo

Joseph Powell

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These Chicharrones de Pollo are bite size chicken thigh pieces marinated in a garlic, lime and rum marinade, dredged through flour and fried to perfection. They're perfect in tacos, served with rice or even dipped in your favorite dipping sauce.

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Ingredients

Servings

1½ pound chicken thighs boneless and skinless, cut into bite size pieces
vegetable oil for frying
1 lime cut into wedges, for serving
1 tablespoon fresh parsley chopped for garnish

For marinade

6 cloves garlic minced
2 teaspoon dried oregano
½ cup lime juice from about 4 limes
¼ cup lime zest from the 4 limes
¼ cup light rum
1 teaspoon salt

For flour mixture

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 tablespoon oregano dried
1 teaspoon sweet paprika

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Instructions

Marinate the chicken: Add all the marinade ingredients to a bowl or ziploc bag with the chicken and toss everything, making sure the chicken is all covered in the marinade. Cover the bowl with wrap or seal the plastic bag. Refrigerate for at least 2 to 8 hours.
Prep the flour mixture: In a shallow plate whisk together the ingredients for the flour mixture.
Heat the oil: Heat the vegetable oil in a Dutch oven or a deep frying pan.
Dredge chicken through flour mixture: While the oil is heating up, dredge the chicken pieces through the flour mixture making sure the chicken is fully covered in flour.
Fry the chicken: Fry a few pieces of chicken at a time, make sure they don't touch each other. They should take about 5 minutes before they're cooked through. Continue frying in batches until done.
Garnish and serve: Garnish with fresh parsley and serve with lime wedges.

Equipments used:

Notes

You can bake these in the oven at 375F for 25-30 minutes, or until golden brown.
You can use thigh or breast meat for this recipe.
You can substitute the rum for pineapple or white grape juice.
You can store these fully cooked in an airtight container in the fridge for 3 – 4 days. Feel free to crisp them up by baking them in the oven for a few minutes when ready to feast.

Nutrition Information

Show Details

Serving 1serving Calories 371kcal (19%) Carbohydrates 23g (8%) Protein 21g (42%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 111mg (37%) Sodium 866mg (36%) Potassium 352mg (10%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 356IU (7%) Vitamin C 12mg (13%) Calcium 56mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 371 kcal

% Daily Value*

Serving	1serving
Calories	371kcal	19%
Carbohydrates	23g	8%
Protein	21g	42%
Fat	19g	29%
Saturated Fat	5g	25%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	111mg	37%
Sodium	866mg	36%
Potassium	352mg	7%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	356IU	7%
Vitamin C	12mg	13%
Calcium	56mg	6%
Iron	3mg	17%