Pica Pollo
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
511 kcal
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Course
Main Course
Pica Pollo
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Pica pollo is the Dominican version of fried chicken, sprinkled with seasoned flour, usually served with tostones.
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Ingredients
- 1 red onion quartered, small
- 2 lemon freshly squeezed, plural
- 1 parsley small bunch
- 2 tablespoons salt
- 2 teaspoons oregano
- ½ teaspoon paprika
- ½ teaspoon cumin
- 4 garlic lightly crushed, cloves
- 12 chicken drumstick or other boneless piece of your choice
- 1 cup all-purpose flour
- 1 teaspoon white pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- vegetable oil , for frying
Equipment
- Slotted spoon
- Colander
Instructions
- In a Dutch oven, add the onion, lemon juice, parsley, half the salt, half the oregano, the crushed garlic cloves and the chicken.
- Pour in enough water to cover the chicken. Bring to a boil, cover and cook the chicken over medium heat for 15 minutes.
- Remove chicken and drain.
- In a bowl, mix the flour well with the remaining salt and oregano, pepper, cumin, paprika, garlic powder and onion powder.
- Generously coat the chicken pieces in this seasoned flour, then shake off the excess.
- In a small non-stick coated saucepan, heat a very generous amount of oil (about 3 cups / 700ml) and bring it to a temperature of 320 F (160°C).
- Fry the chicken, without crowding the pan, until golden brown, turning to cook evenly on all sides, about 5 to 7 minutes per batch of chicken.
- Remove the chicken from the pan with a large slotted spoon and place in a colander for 1 minute.
- Then place it on absorbent paper to remove excess oil.
- Serve with tostones and ketchup.
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