Chicharron De Pollo Con Hueso Combo Recipe
Fried chicken chunks with bones. Served with rice and bean
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Ingredients
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Chicken Marinade
Frying
Rice
Beans
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine minced garlic, lemon juice, salt, black pepper, oregano, and cumin.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade and mix well to ensure all pieces are coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Cooking the Chicken
- 3
Heat the Oil
In a large frying pan or deep fryer, heat vegetable oil over medium-high heat until hot.
- 4
Fry the Chicken
Carefully add the marinated chicken pieces to the hot oil in batches. Fry for about 8-10 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
Cooking the Rice
- 5
Prepare the Rice
In a pot, combine long-grain rice, water, and salt. Bring to a boil.
- 6
Cook the Rice
Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Fluff with a fork before serving.
Preparing the Beans
- 7
Heat the Beans
In a small saucepan, combine the canned black beans, garlic powder, and cumin. Heat over medium heat until warmed through, about 5-7 minutes.
