Chicharrones de Pollo
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
20 mins
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Marinating Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
6
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Calories
371 kcal
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Course
Main Course, Appetizer, Dinner
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Cuisine
Cuban, Puerto Rican, Dominican
Chicharrones de Pollo
Description
This Chicharrones de Pollo recipe uses boneless, skinless chicken thighs marinated in garlic, oregano, lime juice and zest, rum, and salt for at least two hours to tenderize and flavor the meat. The marinated pieces are dredged in a spiced flour mixture containing garlic powder, onion powder, cumin, oregano, paprika, salt, and then fried in hot oil until golden and cooked through.
The frying ensures a crisp crust infused with the aromatic spices and a juicy interior thanks to the marinating process. Lime wedges served alongside lend brightness, while parsley adds a fresh garnish. This recipe is versatile, using different cuts of chicken or alternative liquids like pineapple juice instead of rum.
Chicharrones de Pollo can be stored refrigerated for several days and reheated in the oven to maintain crispness. Baking instead of frying is another option for a lighter version. The balance of spice, acidity, and crisp texture define this dish.
Ingredients
- 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 parsley chopped for garnish, fresh
For marinade
- 6 cloves garlic minced
- 2 teaspoon oregano dried
- ½ cup lime juice from about 4 limes
- ¼ cup lime zest from the 4 limes
- ¼ cup rum light
- 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 paprika sweet
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.
Notes
- The chicken can be baked at 375°F for 25-30 minutes until golden instead of frying.
- Either thigh or breast meat works well for this recipe.
- Substitute rum with pineapple or white grape juice if preferred.
- Store fully cooked chicken in an airtight container in the fridge for 3 to 4 days; re-crisp in the oven before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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