Chicharron De Pollo Sin Hueso Recipe
Boneless chicken chunks. Served with rice and bean
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Ingredients
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Chicken Marinade
For Frying
For Serving
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine garlic powder, onion powder, paprika, cumin, salt, black pepper, lemon juice, and olive oil. Mix well.
- 2
Marinate the Chicken
Add the boneless chicken thighs to the marinade. Ensure the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or overnight for best flavor.
Cooking the Chicken
- 3
Heat the Oil
In a large skillet or deep frying pan, heat the cooking oil over medium-high heat until hot.
- 4
Fry the Chicken
Remove the marinated chicken from the refrigerator and carefully place the pieces in the hot oil. Fry until golden brown and cooked through, about 5-7 minutes per side.
- 5
Drain Excess Oil
Once cooked, remove the chicken from the skillet and place on paper towels to drain excess oil.
Serving
- 6
Plate the Dish
On a serving plate, place a portion of cooked rice and black beans next to the crispy chicharron de pollo.
- 7
Garnish
Top with fresh chopped cilantro and serve with lime wedges on the side for squeezing over the chicken.
