Chicharrón de Pollo con Tostones

Ingredients

• For the Chicharrón de Pollo:
• 2 lbs bone-in, skin-on chicken thighs, cut into bite-sized pieces 🍗
• 1 tbsp soy sauce
• 1 tbsp lime juice 🍋
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp garlic powder 🧄
• 1 tsp smoked paprika
• 0.5 tsp oregano
• 0.5 cup cornstarch
• 1 cup vegetable oil (for frying)
• For the Tostones:
• 2 large green plantains 🍌
• 1 cup vegetable oil (for frying)
• 0.5 tsp salt
• 0.25 tsp black pepper
• For the Mojo Dipping Sauce (Optional):
• 0.25 cup olive oil
• 2 garlic cloves, minced 🧄
• 2 tbsp lime juice 🍋
• 0.5 tsp salt
• 0.25 tsp oregano

Instructions

1. 11️⃣ Marinate the Chicken
2. 2In a bowl, combine chicken pieces with soy sauce, lime juice, salt, black pepper, garlic powder, paprika, and oregano.
3. 3Let marinate for at least 15 minutes (or up to 1 hour for deeper flavor).
4. 42️⃣ Coat & Fry the Chicken
5. 5Heat vegetable oil in a deep pan over medium-high heat.
6. 6Toss marinated chicken in cornstarch, shaking off excess.
7. 7Fry in batches for 6-8 minutes per side, until crispy and golden brown.
8. 8Remove and drain on a paper towel-lined plate.
9. 93️⃣ Make the Tostones
10. 10Peel and slice plantains into 1-inch rounds.
11. 11Heat oil in a pan over medium heat and fry plantain rounds for 3 minutes per side.
12. 12Remove and press flat with a tostonera (or a cup) to create discs.
13. 13Return to the oil and fry again for 2 minutes per side, until crispy.
14. 14Sprinkle with salt and black pepper.
15. 154️⃣ Prepare the Mojo Sauce (Optional)
16. 16In a small bowl, whisk together olive oil, minced garlic, lime juice, salt, and oregano.
17. 175️⃣ Serve & Enjoy!
18. 18Serve crispy Chicharrón de Pollo with hot tostones and mojo sauce for dipping.
19. 19Garnish with extra lime wedges for an extra zing!