Tag: Cuban
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.
Pernil-Style Grilled Pork Tenderloin
Pernil-Style Grilled Pork Tenderloin
This is the same marinade that would be used on a skin on pork leg or shoulder when making pernil, but on pork tenderloin. It tastes best when marinated for 24 hours. You can use either a gas or charcoal grill. The tenderloin will need to be seared on all sides, then moved to indirect heat to finish the cooking. It will take a total of 15-20 minutes to cook through from beginning to end. 155 degrees is the internal tempature you are looking for. Pull off the grill and let rest for 10 minutes before slicing into it. Once it’s sliced, squeeze fresh lime juice over the tenderloin. If you don’t have a grill, you can roast the pork tenderloin in the oven at 400 degrees for about 20 minutes.
Equipment
- Food processor or blender
Ingredients
- 3 garlic cloves
- 2 small shallots
- 4 tbsp olive oil
- 1 tbsp vinegar
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp sugar
- 1/2 tsp black pepper
- 1 pork tenderloin 1lb – 1 1/4lbs
- lime wedges
Instructions
- Purée all of the marinade ingredients in a blender or food processor.
- Marinate the pork tenderloin for at least 24 hours.
- Get your grill hot. Place the pork tenderloin over the flames. Sear on all sides.
- Move the tenderloins to indirect heat. Let cook for 15-20 minutes in total. Let rest before slicing.
- Sqeeze lime juice over the sliced pork tenderloin.
Cuban Style Yucca
Cuban Style Yucca
Most recently I’ve developed an obsession with yucca. I’ve started substituting them for potatoes as my starch. I think that they have a creamier and buttery flavor and texture. In this particular Cuban recipe, they are simply boiled and topped off with a garlic and onions saut in olive oil. A little squeeze of lemon juice helps cut through the richness.
Ingredients
- 2 lbs frozen yucca
- 1/4 cup olive oil
- 1/2 medium onion finely chopped
- 6 garlic cloves minced
- 1 tsp lemon juice
- 1/4 cup parsley chopped
- salt and pepper to taste
Instructions
- Bring a pot of salted water to boil. Add the yucca. Boil for 15 minutes. Transfer to a bowl.
- Heat up olive oil in a sauté pan over medium high heat. Sauté the onions and garlic for 4-5 minutes.
- Pour the oil mixture over the yucca. Add the lemon juice and parsley. Season with salt and pepper.
