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Chicharrón de Pollo

Name: Chicharrón de Pollo
Total time: 60 min
Yield: Serves 4
Cuisine: Dominican Republic
Ingredients: 800g (bone-in) Chicken Thigh; 4 tbsp Lime juice; 4 cloves Garlic; 1 tsp Oregano; 1 tbsp Soy Sauce; 1 tsp Salt; A pinch Black Pepper; 80g All-purpose flour; To taste Oil for frying; 2 Plantain; 1 Lime

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Bone-in chicken marinated in lime, garlic, and oregano and fried crisp — the Dominican Republic's favorite fried chicken.

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📖 The Story Behind This Dish

Chicharrón de pollo is bone-in chicken chopped small, marinated in lime juice, garlic, oregano, and soy sauce, dusted with flour, and fried. A Dominican version of karaage, it's hugely popular at stalls and at home. It's served with tostones (fried plantain) and lime and enjoyed with cold beer.

🌆 Where it's eaten: At a colmado (corner store and hangout) on a street corner at night, men play dominoes around a heap of fresh fried chicken and beer.

🥕 Ingredients (serves 4)

Chicken Thigh 800g (bone-in)
Lime juice 4 tbsp
Garlic 4 cloves
Oregano 1 tsp
Soy Sauce 1 tbsp
Salt 1 tsp
Black Pepper A pinch
All-purpose flour 80g
Oil for frying To taste
Plantain 2
Lime 1

👩‍🍳 Instructions

Chop the chicken, bone and all, into 5cm pieces.
Rub with lime juice, grated garlic, oregano, soy sauce, salt, and pepper and marinate at least 1 hour.
Drain lightly and dust with flour.
Fry in 170°C oil for 8–10 minutes until cooked through, then crisp at 190°C at the end.
Cut the plantain into thick rounds, fry, smash, and fry again to make tostones.
Plate the chicken and tostones and serve with lime.

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