Name: Chicharrones de Pollo
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
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 tbsp salt; 6 garlic cloves (peeled); 1 tsp dry oregano; 1 packet Sazon with Annatto (found in the Latin section of supermarket); ½ tbsp adobo seasoning (found in the Latin section of supermarket); ½ tsp cumin; 1-2 tbsp oil; 1 lime (juiced); 1½ cups flour; 1 tbsp garlic powder; 1 tbsp onion powder; 3 tbsp mayonnaise; 2 tbsp ketchup; 2 garlic cloves (peeled and crushed with a mortar and pestle or finely minced with a knife); salt and pepper (to taste); ¼ cup olive oil; 2 garlic cloves (peeled and crushed with a mortar and pestle or finely minced with a knife); 1 scallion (chopped)

Yum

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 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!

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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 tbsp salt

To Make Marinade for Chicken

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

For Coating Chicken

1 ½ cups flour
1 tbsp garlic powder
1 tbsp onion powder

Sauces

Mayo Ketchup

3 tbsp mayonnaise
2 tbsp 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

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.

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.

Next 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.

Next coat the chicken in the flour mixture.

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.

: MayoKetchup Ingredients

: 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.

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

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: ↓

Chicharrones de Pollo

To Coat or Not Coat Chicken

Ingredients You Will Need:

How to Make Chicharrones de Pollo