Chicharrón De Pollo Recipe
Make Chicharrón De Pollo Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Garnish (optional)
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine the minced garlic, lime juice, dried oregano, paprika, salt, and black pepper. Mix well. Add the chicken thighs and ensure they are well coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
Cooking
- 2
Heat the Oil
In a large deep skillet or frying pan, heat the oil over medium-high heat until hot but not smoking. You can test the oil by dropping a small piece of chicken in; it should sizzle immediately.
- 3
Fry the Chicken
Remove the chicken from the marinade, letting any excess drip off. Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 4
Drain the Chicken
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain any excess oil.
Serving
- 5
Garnish and Serve
Serve the chicharrón de pollo hot, garnished with fresh chopped cilantro and lime wedges on the side for squeezing over the chicken.
