Pollo Frito a la Criolla Recipe
Pollo Frito a la Criolla is a marinated fried chicken dish featuring bone-in, skin-on chicken thighs and drumsticks soaked in a citrus-based marinade with garlic, oregano, and cumin. The chicken is browned in olive oil, then simmered with onions and white wine to develop a rich and savory crust. The marinade and braising create deep layers of flavor, balancing citrus brightness with aromatic spices. This preparation yields juicy, tender chicken with a well-seasoned, slightly crispy exterior ideal for serving alongside rice and lime wedges.
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
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 414
% 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.