Pollo Frito a la Criolla Recipe
User Reviews
5
Pollo Frito a la Criolla Recipe
Description
Pollo Frito a la Criolla Recipe uses a marinade of garlic, dried oregano, ground cumin, kosher salt, black pepper, lime and orange juice to flavor chicken thighs and drumsticks. The meat is marinated for at least three hours or overnight, absorbing the combined citrus and herb flavors. After marinating, the chicken is patted dry and browned in olive oil to render the fat and build a flavorful crust.
Next, the marinated onions are sautéed until soft, then the reserved marinade and white wine are added to the pot to create a braising liquid. This method cooks the chicken gently, infusing it with the marinade components while keeping the meat moist and tender. The combination of citrus juices with cumin and oregano produces a bright yet earthy profile that complements the richness of the chicken skin and rendered fat.
This dish is commonly served with rice and lime wedges, which enhance the citrus notes and provide a neutral backdrop for the flavorful chicken. The method ensures each piece is well-seasoned and tender, making it suitable for lunch or dinner meals that benefit from marinated, slow-cooked poultry.
For best results, mashing the garlic before mixing the marinade ensures maximum flavor penetration. The recipe benefits from a longer marinating time to deepen taste. Leftovers freeze well, making it practical for advance preparation and reheating.
Ingredients
Chicken:
- 3 pounds bone-in skin-on chicken thighs and drumsticks
- 4 large garlic peeled, cloves
- 1 teaspoon oregano dried
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup lime juice
- 1/2 cup orange juice
- 1 large yellow onion peeled and thinly sliced
- 1/4 to 1/2 cup olive oil plus more if needed
- 1/2 cup white wine dry
For Serving:
- 1 lime cut into wedges
- rice for serving, cooked
Instructions
- Place the chicken in a large mixing bowl. Using a mortar and pestle (or you can use the back of a chef's knife), mash the garlic. In a measuring cup or medium bowl, add the garlic cloves, dried oregano, cumin, salt, pepper and orange and lime juice; stir until combined.
- Pour the marinade over the chicken pieces, top with the sliced onions, and refrigerate, covered, for at least 3 hours or overnight.
- Remove the chicken and onions from the marinade, drain and pat dry. Reserve the marinade for later use.
- Heat the olive oil in a 6-quart cast-iron or heavy-bottomed pot over medium high heat until hot but not smoking. Working in batches, brown the chicken on both sides until the fat is rendered, 2 to 3 minutes per side. Do not overcrowd the pot. Replenish the oil as needed. Set aside the browned chicken pieces.
- Pour out all but 2 tablespoons of the oil and saute the reserved onions in the pot until soft and translucent, about 5 minutes. Stir in the reserved marinade and wine and bring to a simmer. Return the browned chicken pieces to the pot and lower the heat.
- Cook, partially covered, until the chicken is cooked through, 25 to 30 minutes. Serve with wedges of lime and rice.
Notes
- Mashing garlic before mixing into the marinade intensifies the chicken’s flavor more than mincing or slicing.
- Marinate the chicken for at least 3 hours or overnight for better flavor absorption.
- The dish freezes well; store cooled chicken in a freezer-safe container and reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 414kcal | 21% |
| Carbohydrates | 8g | 3% |
| Protein | 36g | 72% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 117mg | 39% |
| Sodium | 485mg | 20% |
| Potassium | 713mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 19mg | 21% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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