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Chicharron de Pollo
Chicharron de Pollo
Chicharron de pollo, also known as fried chicken, is eaten all over Latin American. Unlike the traditional buttermilk marinated fried chicken of the south, this Puerto Rican style is marinated in olive oil, vinegar, garlic, and oregano. The chicken is then dredged in sazon seasoned flour. There are a couple more steps to frying this chicken then just tossing it in oil. First, the oil needs to be heated over medium high heat. The chicken is dropped in a fried for 3 minutes a side, then drained on a rack. This first step seals in the juices and creates the crust of the breading. Then the heat is dropped to medium. The chicken us returned to the oil and fried for 5 minutes a side, then drained on a rack. This allows the chicken to cook through without burning the breading. Lastly, the heat is increased to high. The chicken is fried one more time for a minute a side to make it extra crispy. The chicken will need to rest for at least 10 minutes before serving.
Ingredients
- 4-6 bone in chicken thighs
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 tbsp vinegar
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups flour
- 1 tsp sazon with annatto
- vegetable oil for frying
Instructions
- Mix together the olive oil, vinegar, garlic, oregano, salt, and pepper.
- Place the chicken in the marinade. Marinate for 8 hours.
- In a separate glass dish, mix together the flour and sazon.
- Dredge the chicken in the flour on all sides. Shake off any excess flour.
- Heat up 2” of cooking oil in a deep pan over medium high heat. Carefully place the chicken in the oil.
- Fry the chicken for 3 minutes a side. Drain grease on a rack. Reduce the heat to medium. Fry again for 5 minutes a side. Drain grease on a rack. Increase the heat to high. Fry for a minute a side.
- Let the chicken rest on a rack for 10-15 minutes before serving.
Chimol (Honduran Pico de Gallo)
Chimol (Honduran Pico de Gallo)
Chimol is a Honduran-style pico de gallo. It is eaten as a condiment on every Honduran dinner table with grilled meats. Since Honduran cuisine is very mild in spice, green bell pepper is used in chimol instead of jalapeños or serranos.
Ingredients
- 1/2 large white onion finely diced
- 1 small green bell pepper finely diced
- 1 medium tomato seeded, finely chopped
- 1/4 cup cilantro finely chopped
- 2 limes juiced
- 1/2 tsp salt
Instructions
- Combine all of the ingredients in a bowl. Let marinate in the juices for an hour before serving.
Gravy Chicken
Gravy Chicken
This is the first Liberian recipe on stonedsoup.net! This delicious stew consists of chicken stewed with a spicy bell pepper/tomato based sauce. The last 5 minutes of cooking, jumbo shrimp are added into the pot. Traditionally, Liberians also add fried fish to the sauce, but this can be omitted. The gravy chicken is served with check rice, a spinach based rice that is eaten all over West Africa.
Equipment
- blender
Ingredients
- 1/4 cup vegetable oil
- 4 large bone in chicken thighs
- 2 tbsp tomato paste
- 1 lb large shrimp peeled and deveined
- 2 red bell peppers
- 1 green bell pepper
- 2 tomatoes
- 1 medium onion chopped
- 5 garlic cloves
- 1/2 tsp ginger minced
- 1 habanero
- 1/4 cup basil chopped
- salt and pepper to taste
- 1 tbsp chicken bouillon
- 1 tsp paprika
Instructions
- Add peppers, garlic, tomatoes, half of the onions, ginger, and basil to a blender.
- Purée until smooth. Set aside.
- Boil the chicken with for 30 minutes with onions, bouillon, paprika, salt, and pepper.
- Strain the chicken, reserving the stock. Set aside.
- Heat up cooking oil in a Dutch oven over medium high heat. Sauté the tomato paste for a minute.
- Pour in the purée and simmer for 15 minutes over medium heat.
- Pour in 2 cups of the reserved stock. Add in the chicken. Simmer for 10 minutes.
- Add in the shrimp and simmer for 3-5 minutes until the shrimp are cooked through.
