Puerto Rican Chicharron de Pollo Recipe
The beautiful Caribbean Island of Puerto Rico is home to some of the regions beat cuisine! It is where we learned how to make our new Sazon Spice and to cook latin inspired dishes with a deep, rich history connected to this islands culture. Chicharron typically is made from pork, but this Puerto Rican recipe is made from chicken! This delicious spin on classic Chicharron made to be Caribbean style will definitely become one of your classic "go to" recipes.
Puerto Rican Chicharron de Pollo Recipe
Ingredients
4 boneless, skin-on chicken thighs
Freshly ground Kampot black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1-2 tablespoon Sazón Spice
1 teaspoon ground cumin
1 1/2 cups all-purpose flour
1 tablespoon Sweet Paprika
Canola oil for frying
Sauce - Mayo mixed with Ketchup (Caribbean Pink Sauce)
Cooking Directions
Cut the chicken thighs into 2-inch pieces. Season the chicken with salt, pepper, 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, sazón spice, and cumin. Set aside.
In a separate shallow bowl, combine the remaining 1 tablespoon garlic powder, remaining 1 tablespoon onion powder, flour, and paprika. Season with salt and pepper and mix well into the bowl.
Next, add the seasoned chicken and toss to coat in the flour/spice mixture.
Place the chicken on a baking sheet and set near the stove. Fill a
cast-iron or pot with canola oil and place over medium-high heat. You want enough oil to cover the chicken halfway. Heat the oil until it registers 350°F on an thermometer.
Remove chicken pieces from the seasoned flour, shaking off excess flour. Add half the chicken to the oil and fry for 6 to 7 minutes, or until golden brown in colour.
Using tongs, flip the pieces and fry for 6 to 7 minutes more. Transfer the chicken to a plate with paper towel to drain excess oil off.
Serve the chicken immediately with the mayo ketchup mixture sauce on the side.
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