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Pica Pollo

Pica pollo is the Dominican version of fried chicken, sprinkled with seasoned flour, usually served with tostones.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 511 kcal
Course: Main Course
Cuisine: Caribbean , Dominican

Ingredients

  • 1 small red onion , quartered
  • 2 lemons , freshly squeezed
  • 1 small bunch parsley
  • 2 tablespoons salt
  • 2 teaspoons oregano
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • 4 garlic cloves , lightly crushed
  • 12 chicken drumsticks (or other boneless piece of your choice)
  • 1 cup all purpose flour
  • 1 teaspoon of white pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • vegetable oil , for frying
Equipment
  • Slotted spoon
  • Colander

Instructions

    Cup of Yum
  1. In a Dutch oven, add the onion, lemon juice, parsley, half the salt, half the oregano, the crushed garlic cloves and the chicken.
  2. Pour in enough water to cover the chicken. Bring to a boil, cover and cook the chicken over medium heat for 15 minutes.
  3. Remove chicken and drain.
  4. In a bowl, mix the flour well with the remaining salt and oregano, pepper, cumin, paprika, garlic powder and onion powder.
  5. Generously coat the chicken pieces in this seasoned flour, then shake off the excess.
  6. 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).
  7. 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.
  8. Remove the chicken from the pan with a large slotted spoon and place in a colander for 1 minute.
  9. Then place it on absorbent paper to remove excess oil.
  10. Serve with tostones and ketchup.