Pollo Frito Recipe
fried chicken stuffed mahon cheese & serrano ham, pickles aioli
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Filling
In a small bowl, combine the Mahon cheese and Serrano ham, and mix until evenly combined. Set aside.
- 2
Prepare the Chicken
Using a sharp knife, make a pocket in each chicken thigh by cutting into the thickest part, being careful not to cut all the way through.
- 3
Stuff the Chicken
Stuff each chicken thigh with the cheese and ham mixture, ensuring it's well-packed.
- 4
Make the Pickles Aioli
In a bowl, combine mayonnaise, minced garlic, lemon juice, and finely chopped pickles. Mix until smooth and set aside.
- 5
Prepare the Breading
In a shallow dish, combine flour, cornstarch, salt, pepper, and paprika. In another dish, beat the egg.
- 6
Bread the Chicken
Dip each stuffed chicken thigh first into the egg and then into the breading mixture, ensuring an even coating.
- 7
Fry the Chicken
In a large skillet, heat olive oil over medium-high heat. Fry the chicken thighs in batches until golden brown and cooked through, about 6-8 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- 8
Serve
Serve the Pollo Frito hot with pickles aioli on the side.
