CUBAN CHICHARRONES DE POLLO
Cuban Chicharrones de Pollo - chicken thigh pieces marinated in a garlic, lime and rum marinade, dredged through flour and fried to perfection.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- 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 Dutch oven or 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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