Today we are teaching you how to make a simple and DELICIOUS CHICHARRON DE POLLO! It's one of my favorite things!!!

You are going to love this show!

Let's cook!

Ingredients:
[For the chicken]
3 pounds of chicken legs and thighs, cut in 2 or 3 pieces each.
2 Tbsp fresh adobo (optional see recipe)
4 garlic cloves, mashed.
2 teaspoons of salt.
1 teaspoon of black pepper.
2 teaspoon of oregano, ground.
1 Cup of sour (or bitter) orange juice, Goya or natural.
1 to 2 lemons, cut in wedges for serving
A cast iron pan or dutch oven, to maintain good oil temperature.
Oil for frying with a high smoking pint, like canola, peanut or grapeseed.
Thermometer.
A wire rack.

[Optional flour coating for crispiness]
2 Cups white flour, more if needed.
1 Plastic or paper bag
1/2 teaspoon of salt, to season the flour
1/4 teaspoon of pepper, to season the flour

[For the plantains]
2 or 3 green plantain off the skin, cut in 1'' pieces on the bias.

Directions:
[For the chicken]
Marinate the chicken with all the ingredients (except the flower) for min 6 hours in the fridge.
Take chicken out of the fridge at least 1 hour before frying, to fry at room temp.
Heat 2-3 inches of oil to 350F (use the thermometer).
If using flower, see below, then come back to next step.
Fry the chicken, a few pieces at a time (do not crowd the pan) until golden on all sides, about 8 minutes. (internal temperature should be at least 165F, use the thermometer.
Drain on a wire rack, not paper towels.
[Optional flour coating for extra crispiness]
Before frying:
Put flour in a bag and season with the salt and pepper, shake the bag.
Put the chicken pieces in the bag 2-3 at a time and shake to cover with flour.
[For the plantains]
While you fry the chicken, in separate pan heat 1 inch of oil to 300-325
Fry all the pieces of plantain until golden yellow, but not brown and set aside, 2-3 minutes
Increase oil temp to 350
Smash each piece on its wide side to about 1/4 inch
Fry them again, for a 1-2 minutes until golden.
Place on wire rack and season with salt
Serve as fast as possible, to eat them hot.

Sazon (Adobo):
Ingredients:
1 Lb of garlic
2 Lb yellow onions
1 bunch of cilantro
2 red peppers
4 green peppers
1 1/2 Tbsp dried oregano
1 Tbsp black pepper
1 small packet of fresh thyme
6 to 8 Cachucha peppers (Aji dulce, ahi gustoso) - taste to make sure they are not spicy
1 Tbsp salt
1/4 cup Goya sour orange vinegar, to facilitate blending

Directions:
Cut all ingredients to 1 inch pieces and blend together (divide in batches if necessary)
Use the vinegar and water, if necessary to facilitate the blending
Store in the refrigerator for up to 6 months
Use as needed


Let us know in the comments below what you think and how it came out, after you cooked it.

NEW EPISODES EVERY WEDNESDAY!

Pro Tip Links:
Instantpot: https://amzn.to/2ZpBi1k
Dutch Oven https://amzn.to/3iGgJWs
Pepper Grinder https://amzn.to/3hbQuqj
Knife https://amzn.to/37dyLKH
Cutting board: https://amzn.to/2Oy2zcs
Digital Thermometer https://amzn.to/30wBxtf
Sheet Pan https://amzn.to/37ev4UW
Wok https://amzn.to/309433f
Steamer: https://amzn.to/2TgLVQI