Combo 1 Recipe
Pollo Entero a la Brasa, Chicharron de Pollo con/sin Huesos. Includes: Arroz Grande | Habichuela Mediana | Tostones | Ensalada Pequeña | Soda 2 Litros
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Dish
Chicharron de Pollo
Sides
Method
Cooking Whole Chicken
- 1
- 2
Marinate the Chicken
Rub the marinade all over the whole chicken and let it marinate for at least 1 hour, preferably overnight.
- 3
Cook the Chicken
Preheat your grill or oven to 375°F (190°C). Cook the chicken for about 1.5 hours, or until the internal temperature reaches 165°F (75°C).
Cooking Chicharron de Pollo
- 4
Prepare the Chicken
Cut chicken thighs or drumsticks into pieces, season with salt and black pepper.
- 5
Dredge in Flour
Coat each piece of chicken in flour, shaking off the excess.
- 6
Fry the Chicken
Heat vegetable oil in a frying pan over medium-high heat. Fry the chicken pieces until golden brown and crispy, about 8-10 minutes on each side.
Cooking Rice and Sides
- 7
Cook the Rice
In a pot, add 4 cups of water and bring to boil. Add rice and a pinch of salt. Reduce heat, cover, and simmer for 18-20 minutes.
- 8
Prepare the Green Beans
Steam or boil the green beans for about 5-7 minutes until tender.
- 9
Fry the Tostones
Peel and slice the plantains into 1-inch pieces. Fry in hot oil for 2-3 minutes until golden. Remove, flatten, and fry again until crispy.
- 10
Prepare the Salad
Chop lettuce and tomato, mix together with your choice of dressing.
