Best 6 Pollo Frito Recipes

POLLO FRITO A LA CRIOLLA RECIPE

Steps:

• Place the chicken in a large mixing bowl. Using a mortar and pestle (or you can use the back of a chef's knife), mash the garlic. In a measuring cup or medium bowl, add the garlic cloves, dried oregano, cumin, salt, pepper and orange and lime juice; stir until combined.
• Pour the marinade over the chicken pieces, top with the sliced onions, and refrigerate, covered, for at least 3 hours or overnight.
• Remove the chicken and onions from the marinade, drain and pat dry. Reserve the marinade for later use.
• Heat the olive oil in a 6-quart cast-iron or heavy-bottomed pot over medium high heat until hot but not smoking. Working in batches, brown the chicken on both sides until the fat is rendered, 2 to 3 minutes per side. Do not overcrowd the pot. Replenish the oil as needed. Set aside the browned chicken pieces.
• Pour out all but 2 tablespoons of the oil and saute the reserved onions in the pot until soft and translucent, about 5 minutes. Stir in the reserved marinade and wine and bring to a simmer. Return the browned chicken pieces to the pot and lower the heat.
• Cook, partially covered, until the chicken is cooked through, 25 to 30 minutes. Serve with wedges of lime and rice.

POLLO FRITO -CRISPY FRIED CHICKEN

Steps:

• In a pot, add all of the ingredients for the brine. Heat to medium heat and cook just until it comes up to a simmer. Remove from heat and let cool completely.
• Transfer the chicken to a large plastic freezer bag. Pour the brine into the bag with chicken and seal well. Marinate in the brine for at least 24 to 48 hours. You could also marinate in a storage container if that is easier.
• When ready to cook chicken, remove from refrigerator at least 40 minutes before. Drain and discard all of the brine, set chicken aside.
• In one dish, combine the buttermilk and hot sauce, stir well to combine and set aside. In another dish, combine the flour with cornstarch and all of the seasonings, stir well, set aside.
• In a heavy, deep pot, preheat the oil to 300 degrees. Line a baking sheet with foil or parchment paper.
• One at a time dip chicken into the buttermilk, then into the flour. Repeat with buttermilk then again in the flour. Use your hands to press flour onto chicken. Transfer chicken pieces to lined baking sheet and let rest for at least 20-25 minutes while oil comes up to temperature.
• Fry only 2 to 3 pieces of chicken at one time so you do not overcrowd the pan. Fry the chicken for 17 to 19 minutes, turning over halfway through cooking time. Remove one piece of chicken and check the temperature with a meat thermometer, should read at least 165 degrees. Let chicken rest on a plate lined with paper towels for at least 15 to 20 minutes, it will be hot!

POLLO ASADO

Steps:

• In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
• Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
• Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
• Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
• Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.

LEMON FRIED CHICKEN: "POLLO FRITTO"

Steps:

• Rub the chicken with salt, pepper, and 3 tablespoons lemon juice. Let the chicken season at room temperature for 1 hour.
• Fill a large deep pot with enough oil to cover the pieces of chicken (about 3 1/2 inches). Heat the oil to 375 degrees F over medium-high heat (at this temperature a droplet of water will sizzle immediately when it hits the oil).
• Season the flour with salt and pepper. Dredge the chicken pieces in the flour and then dip them in the beaten eggs. Working in batches if necessary, put the chicken into the oil, taking care not to over crowd the pan. (If all the chicken will not fit at one time, cook the larger pieces first.) Fry the chicken at about 350 degrees F (adding the chicken causes the temperature to drop) until the pieces are crisp and golden on 1 side, about 10 minutes. Turn the pieces of chicken and cook until the second-sides are crisp and the juices clear, about 7 minutes more. Add the garlic and herbs and fry until they too are crisp. Drain the chicken and herbs on a plate lined with paper towels. Season the chicken with salt, pepper, and lemon juice and serve topped with fried herbs and garlic.

POLLO FRITO

Steps:

• In a large resealable plastic bag, combine the lemon juice, olive oil, salt, and pepper.
• Add the chickens pieces and seal bag.
• Gently shake the bag to ensure the chicken is coated with the marinade.
• Refrigerate for at least 2 hours and up to 1 day, turning the bag occasionally.
• Preheat the oven to 200 degrees.
• In a large cast-iron frying pan or other heavy frying pan, add enough oil to come to 1/3-inch up the sides of the pan.
• Heat the oil over medium heat.
• Meanwhile, drain the marinade from the chicken and pat the chicken dry with paper towels.
• Dredge half of the chicken pieces in the flour to coat completely; shake off the excess flour.
• Add the coated chicken to the hot oil and fry until golden brown and just cooked through, turning occasionally, about 25 minutes.
• Using tongs, transfer the chicken to a paper towel lined plate to drain excess oil.
• Then place the fried chicken on a baking sheet and keep it warm in the oven while frying the remaining chicken.
• Repeat coating and frying the remaining chicken.
• Arrange the fried chicken on a warm platter and serve with the lemon wedges.

POLLO FRITO

Steps:

• In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend.
• Add the chicken pieces and turn to coat.
• Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
• In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan.
• Heat the oil over medium heat.
• Meanwhile, drain the marinade from the chicken.
• Pat the chicken dry with paper towels.
• Sprinkle with pepper.
• Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil.
• Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes.
• Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
• Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.