Counter 03 · Poultry
Chicharron de Pollo with Yuca Frita
Bite-size bone-in chicken marinated in lime, garlic and adobo, fried until the skin crackles like chicharron and served with golden yuca fries and a squeeze of lime.
- Prep
- 30 min
- Cook
- 40 min
- Serves
- 6
- Level
- Medium
Across the Dominican Republic, Puerto Rico and Colombia, chicharron de pollo is party food: chicken hacked into small pieces, marinated in citrus and garlic and fried hard so the skin puffs and crunches. A thin dusting of flour is all the coating it needs. Serve it with yuca frita, which is boiled first until tender and then fried so the outside crisps while the inside stays creamy. Ask the butcher to chop the chicken with a cleaver; it saves you the risky work at home.
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