Cuban Chicharrones de Pollo

A new hit @BUX Headquarters! I couldn’t fry enough of these gorgeous chicken bites. If you do fry them in batches you can also place them in the oven for a little while to keep warm. The chicken was marinated overnight. This made the texture very soft and even more yummy. The dish was served with Cheesy Mini Potato Gratin & a salad with feta cheese, nuts and dried cranberries.

Ingredients (serves 6)

500 gram chicken thighs, boneless and skinless
vegetable oil for frying
lime wedges for serving
fresh parsley, chopped for garnish

For marinade

4 cloves garlic, minced
1 onion, roughly chopped
juice from 4 limes
lime zest
ΒΌ cup light rum

For flour mixture

120 gram all-purpose flour
1 tsp salt
1 tsp freshly ground black pepper
1 tsp cumin
1 tbsp dried oregano
1 tsp sweet paprika

Instructions

Cut up the chicken thighs into bite size pieces. Place in a bowl or a plastic container with a lid.
Add all the marinade ingredients together in a blender or food processor and pulse until mixture is smooth. Pour the marinade over the chicken and toss the chicken pieces, making sure they’re all covered in the marinade. Cover the plastic container with the lid, or if you used a bowl, cover with plastic wrap. Refrigerate for at least 2 hours to 8 hours.
In a shallow plate whisk together the ingredients for the flour mixture.
Heat the vegetable oil in a deep frying pan.
While the oil is heating up, dredge the chicken pieces through the flour mixture.
Fry a few pieces of chicken at a time, so that they don’t stick together. They should take about 5 minutes before they’re cooked through. You might want to cut into a piece to make sure it’s no longer pink inside. Continue frying in batches until done.
Garnish with fresh parsley and serve with lime wedges.

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