Chicharron Pollo Recipe

Time1h 30m

Serves4

Make Chicharron 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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1
Marinate the Chicken
In a large bowl, combine the chicken thighs, lemon juice, minced garlic, oregano, salt, and black pepper. Mix well to ensure the chicken is fully coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

2
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat. You can test if the oil is hot enough by dropping a small piece of chicken into the oil; it should sizzle immediately.
3
Fry the Chicken
Carefully add the marinated chicken thighs to the hot oil, skin side down. Fry for about 7-10 minutes on each side, or until the skin is crispy and golden brown, and the internal temperature reaches 165°F (75°C). You may need to do this in batches to avoid overcrowding the pan.
4
Drain and Serve
Once cooked, remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving.

5
Garnish and Enjoy
Serve the Chicharron Pollo hot, garnished with lime wedges and fresh chopped cilantro. Enjoy with rice, beans, or tortillas.