Chicharrones de pollo (bocconcini di pollo fritto cubani)

Ingredienti

• 6 cloves garlic (minced)
• 1/2 cup finely chopped onions
• 1 cup fresh lime juice ((6 limes))
• 2 tablespoons olive oil
• 1/3 cup light rum
• 1 lb boneless, skinless chicken thighs (cut into 1/2-inch chunks)
• 1 cup all-purpose flour
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon annatto powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying
• Lime wedges for serving
• Finely chopped parsley for garnish

Preparazione

1. 1

   In a large bowl, whisk together garlic, onions, lime juice, olive oil, and rum. Place the chicken chunks in the bowl and toss to coat with the marinade. Cover the bowl with plastic wrap and marinate in the fridge for 1-3 hours. The longer, the better but no more than 3 hours.

2. 2

   In a shallow dish, add flour, cumin, oregano, annatto, salt, and pepper. Set aside.

3. 3

   Remove the chicken chunks from the marinade in batches, shake off the excess, and coat in the flour mixture very well. Transfer to a plate. Discard the marinade.

4. 4

   Once all the chicken chunks have been coated in the flour once, coat them in the flour mixture again then transfer them back to the plate. These two coats of flour will help the chicken become extra crispy!

5. 5

   In a Dutch oven or large pot, add enough vegetable oil to cover the chicken. Heat oil to 400ºF. Line a plate with paper towels. Set aside.

6. 6

   Fry the chicken pieces in small batches for 4-5 minutes each until they’re cooked through and golden brown. The chicken is cooked through when its internal temperature is 165ºF. Drain fried chicken chunks on paper towel lined plates.

7. 7

   Serve with sauteed onions, white rice, black beans, and lime wedges. Enjoy!