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    Home » Puerto Rican Recipes » Chicharrones de Pollo

    Published: Mar 28, 2020 Modified: Jun 7, 2023 by Catherine Arena Leave a Comment

    Chicharrones de Pollo

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    Chicharrones de Pollo are crispy fried Puerto Rican chicken pieces that have been marinated in a delicious blend of spices and fried to crispy perfection on the outside, tender and juicy on the inside. These delicious morsels are perfect as an appetizer, served with rice and beans for a full meal or on top of mofongo with a garlic aioli.

    Chicharrones de Pollo served alongside white rice, Puerto Rican stewed beans and lime wedges.

    Chicharrones de Pollo is a delicious fried chicken dish served in many of the local restaurants and along side many beach stands in Puerto Rico.

    You can bet to find local kiosks or stands cooking these succulent crispy pieces in a huge “caldero” filled to the brim with oil over an open flame. Yes, not the healthiest of chicken dishes but certainly one of the yummiest!

    The chicken pieces are seasoned and fried to perfection, with a promise of tender juicy meat below the crispy skin. Talk about absolute yum and total comfort food!

    The word “Chicharrones” usually refers to crispy fried pork rinds (another hyper delicious dish!). In this case it refers to crispy fried chicken pieces, hence the “de pollo.”

    Usually you will see these crispy pieces offered on the menu as an appetizer, with a side of fries, tostones, white rice and stewed beans or served on top of our quintessential dish, “mofongo!”  

    Any which way you order these yummy morsels, you are guaranteed a yummy food experience!

    Join our mailing list to receive delicious Latin meals right to your inbox and get access to our “exclusive library” filled with freebies such as kitchen decor, checklists, meal planners and more!

    To Coat or Not Coat Chicken

    In Puerto Rico, you will see chicharrones de pollo fried both ways, with and without flour. This is a personal preference, so you decide how you prefer your chicken.

    Personally if I am serving these as an appetizer or as part of a full meal, I prefer the chicken pieces to be coated.

    However, when I serve them on top of mofongo, I do not coat the chicken.

    Chicharrones de Pollo served with a garlic aioli and mayoketchup sauce.
    Chicharrones de Pollo made two ways. With or without flour.
    Chicharrones coated with flour, served on a white platter with sauces.
    Chicharrones fried with flour coating.
    Chicharrones cooked without flour coating served alongside sauces on a white platter.
    Chicharrones fried without flour.

    Ingredients You Will Need:

    • 2-2 ½ lbs chicken thighs (with or without bone) rinsed and each piece cut into 2 to 3 pieces
    • ¼ cup vinegar
    • ¼ cup water
    • 1 tablespoon salt

    To Make Marinade for Chicken

    • 6 garlic cloves (peeled)
    • 1 teaspoon dry oregano
    • 1 packet Sazon with Annatto
    • ½ tablespoon adobo seasoning
    • ½ teaspoon cumin
    • 1-2 tablespoon oil
    • 1 lime, juiced

    For Coating Chicken

    • 1 ½ cups flour
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder

    Sauces

    Mayo Ketchup

    • 3 tablespoon mayonnaise
    • 2 tablespoon ketchup
    • 2 garlic cloves, peeled and crushed with a mortar and pestle or finely minced with a knife
    • salt and pepper to taste

    Garlic Aioli

    • ¼ cup olive oil
    • 2 garlic cloves, peeled and crushed with a mortar and pestle or finely minced with a knife
    • 1 scallion, chopped
    Chicharrones de Pollo served alongside white rice, Puerto Rican stewed beans and lime wedges.

    How to Make Chicharrones de Pollo

    Rinse chicken.

    Using a knife and a mallet, cut each piece of chicken into 2-3 pieces.

    Soak the Chicken in Vinegar Brine

    In a medium to large bowl, add vinegar, water and salt. Mix well.

    Add chicken pieces to vinegar brine and let soak or 30 minutes.

    Chicken marinating in vinegar.

    Make the Marinade Paste

    While chicken is soaking in vinegar brine, make the garlic marinade.

    Add the garlic, oregano, adobo, cumin, lime juice, sazon and oil to a mini chopper or use a mortar and pestle.

    Blend briefly to form a coarse paste.

    Marinade for the chicharrones.

    Next drain the vinegar and coat the chicken with the garlic marinade. Let marinade for 30 minutes.

    Chicken marinated in the Puerto Rican spices.

    Coat the Chicken

    In a bowl, mix the flour, garlic and onion powder and stir.

    Next coat the chicken in the flour mixture.

    Chicken pieces coated in flour.

    Time to Fry the Chicken

    Heat 1-2 inches of vegetable oil to a saucepan or skillet over medium heat.

    When oil is hot, you are ready to add the chicken to the oil. (Test: Oil is ready when a drop of flour sizzles in oil)

    Cook a few pieces at a time.

    Drain on paper towels. Cook the other remaining chicken pieces. Chicken is done.

    Sauces

    While chicken is frying make the sauces.

    Ingredients to make mayoketchup.
    MayoKetchup Ingredients
    Ingredients to make garlic aioli.
    Garlic Aioli Ingredients

    Mayo Ketchup

    Using a mortar and pestle, crush the garlic.

    Mix the ketchup, mayo, garlic, salt and pepper well.

    Note: You can also use a mini food chopper for the garlic or use a knife and mince finely.

    Garlic Aioli

    Using a mortar and pestle, crush the garlic.

    Rinse and chop scallion.

    Mix oil, garlic and scallion well.


    Once chicken is done, serve alongside the garlic aioli and mayo ketchup.

    Serve chicharrones with white or yellow rice, habichuelas guisadas (Puerto Rican stewed beans) for a full meal.

    Chicharrones de Pollo served alongside white rice, Puerto Rican stewed beans and lime wedges.

    For more delicious chicken recipes, you will also love these:

    Alitas de Pollo Fritas (Puerto Rican Fried Chicken Wings)

    Pollo Chuco (Pollo con Tajadas)

    Caldo de Pollo (Mexican Chicken Soup)

    Chilaquiles Verdes with Chicken

    Authentic Mexican Chicken Enchiladas with Red Sauce

    Pollo Guisado (Puerto Rican Chicken Stew)

    Chick fil A Nuggets

    For a full list, click here → Chicken Recipes

    DON’T FORGET TO: ↓

    Join our mailing list to receive delicious Latin meals right to your inbox and get access to our “exclusive library” filled with freebies such as kitchen decor, checklists, meal planners and more!

    📖 Recipe

    Chicharrones de Pollo served alongside white rice, Puerto Rican stewed beans and lime wedges.

    Chicharrones de Pollo

    Chicharrones de Pollo are crispy fried Puerto Rican chicken pieces that have been marinated in a delicious blend of spices and fried to crispy perfection on the outside, tender and juicy on the inside. These delicious morsels are perfect as an appetizer, served with rice and beans for a full meal or on top of mofongo with a garlic aioli.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Dinner
    Cuisine: Puerto Rican
    Prep Time: 1 hour hour
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 4
    Calories: 671kcal
    Author: Catherine Arena

    Ingredients

    • 2-2½ lbs chicken thighs (with or without bone) rinsed and each piece cut into 2 to 3 pieces
    • ¼ cup vinegar
    • ¼ cup water
    • 1 tablespoon salt

    Marinade for Chicken

    • 6 garlic cloves peeled
    • 1 teaspoon dry oregano
    • 1 packet Sazon with Annatto found in the Latin section of supermarket
    • ½ tablespoon adobo seasoning found in the Latin section of supermarket
    • ½ teaspoon cumin
    • 1-2 tablespoon oil
    • 1 lime juiced

    To Coat Chicken

    • 1½ cups flour
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder

    Mayo Ketchup Sauce

    • 3 tablespoon mayonnaise
    • 2 tablespoon ketchup
    • 2 garlic cloves peeled and crushed with a mortar and pestle or finely minced with a knife
    • salt and pepper to taste

    Garlic Aioli

    • ¼ cup olive oil
    • 2 garlic cloves peeled and crushed with a mortar and pestle or finely minced with a knife
    • 1 scallion chopped

    Instructions

    Soak Chicken in Vinegar Brine Mix

    • In a medium to large bowl, add vinegar, water and salt. Mix well.
      Add chicken pieces to vinegar brine and let soak or 30 minutes.
       

    Make the Marinade Paste

    • While chicken is soaking in vinegar brine, make the garlic marinade.
      Add the garlic, oregano, adobo, cumin, lime juice, sazon and oil to a mini chopper or use a mortar and pestle.
      Blend briefly to form a coarse paste.
    • Drain the vinegar and coat the chicken with the garlic marinade. Let marinade for 30 minutes.

    Coat the Chicken

    • In a bowl, mix the flour, garlic and onion powder and stir.
      Coat the chicken in the flour mixture.

    Fry the Chicken

    • Heat 1-2 inches of vegetable oil to a saucepan or skillet over medium heat.
      When oil is hot, you are ready to add the chicken to the oil. (Test: Oil is ready when a drop of flour sizzles in oil)
      Cook a few pieces at a time.
    • Drain on paper towels. Cook the other remaining chicken pieces. Chicken is done.

    Sauces

    • While chicken is frying make the sauces.

    Mayo Ketchup Sauce

    • Using a mortar and pestle, crush the garlic.
      Mix the ketchup, mayo, garlic, salt and pepper well.
      Note: You can also use a mini food chopper for the garlic or use a knife and mince finely.

    Garlic Aioli

    • Using a mortar and pestle, crush the garlic.
      Rinse and chop scallion.
      Mix oil, garlic and scallion well.
    • Once all chicken pieces are done, serve alongside the garlic aioli and mayo ketchup.
      Enjoy!

    Notes

    Serve chicharrones by itself as an appetizer with sauces or with white or yellow rice, habichuelas guisadas (Puerto Rican stewed beans) for a full meal.
    Could also make the chicken without the flour coating.

    Nutrition

    Serving: 4 | Calories: 671kcal | Carbohydrates: 5g | Protein: 47g | Fat: 51g | Saturated Fat: 13g | Cholesterol: 278mg | Sodium: 1966mg | Potassium: 628mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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