Fried Chicken (Puerto Rican Chicharron de Pollo)

Puerto Rican chicharron de pollo is a recipe prepared with chicken pieces (here, thighs) that are marinated, breaded then fried. It is a very popular dish throughout the island, whether in restaurants or with locals. The city of Bayamon is nicknamed “the ciudad of chicharron” (the city of chicharron) as the inhabitants prepare and eat it often. The chicharron de pollo is also a traditional dish among Cubans and Dominicans. Frango a passarinho from Brazil is also very close to chicharron de pollo from Puerto Rico, but it uses a different marinade. Chicharrón means “charcoal”, and chicharrar means “to grill”. However, we are talking about a frying in this version.

6 chicken thighs
3 cloves garlic, crushed
1 Tbsp. white vinegar
2 Tbsp. extra-virgin olive oil
½ tsp. ground oregano
½ tsp. Sazon Goya with annatto
1½ cups all-purpose flour, unbleached
sea salt
black pepper, freshly ground
vegetable oil, for frying

Mix the flour and Sazon Goya. Cut each piece of chicken in half and remove the excess fat without removing the skin.

Place the chicken in a glass container (do not use metal as it may react with vinegar) and mix with vinegar, garlic, olive oil and oregano. Season with salt and pepper.

Spread the seasoning evenly over the chicken pieces. Cover with plastic wrap and marinate in the refrigerator for 6 hours. 

Mix the flour and Sazon Goya.

Heat the oil over medium-high heat in a large skillet.

Dredge the chicken pieces in the flour and Sazon Goya mixture. Fry the chicken pieces for 3-4 minutes on each side. Remove the chicken from the oil and drain it on a plate lined with paper towel.

Lower the heat and plunge the chicken back into the oil. Cover and fry for 10 minutes over medium heat, stirring regularly.

Remove the chicken from the oil and drain it on a plate lined with paper towel.

Increase the heat again and fry the pieces of chicken for 2 minutes over high heat and without stirring.

The chicken should be dark brown.

Makes 6 servings.

Cook's Notes:  For this recipe, it is strongly recommended to use chicken with bone, as it is the bone that makes the meat juicy and tender. Removal of the bone may cause the chicken to dry out.