Chicharrones, especially chicken chicharrón (also known as pica-pollo), are usually eaten with tostones – see recipe below.
1 3½ pound chicken, cut into small serving pieces and rinsed in water and the juice of one sour orange or lime
1 teaspoon oregano
1 medium red onion, grated
3 garlic cloves, crushed
2 tablespoons rum
2 chicken bouillon cubes, dissolved in 6 tablespoons hot water
6 cups all-purpose flour
vegetable oil for frying
2 limes, cut into wedges
At least 6 hours in advance, marinate the chicken pieces with the oregano, onion, garlic, rum and dissolved chicken bouillon cubes. Refrigerate.
Put at least 2 cups of flour in a large plastic bag. Add a few chicken parts at a time and shake to coat them well and evenly. Remove the pieces as coated, but don’t shake off the excess. Keep adding flour to the bag until the whole coating procedure is finished.
Meanwhile, in a big frying pan, heat 2 inches of vegetable oil to medium high temperature. Drop in the chicken parts and fry them until golden brown on all sides.
Drain, dry on paper towels and serve immediately, garnished with the lime wedges.
Notes and Instructions
Recipe Source: Mariposa Foundation