Chicharrón de Pollo (Puerto Rican Fried Chicken Bites)

• Prep50 min
• Cook40 min
• Total1 h 30 min
• Serves4

Ingredients

For the chicken and marinade

• 1.2 kg chicken wings, split into flats and drumettes (2 1/2 lb)
• 6 garlic cloves
• 1 tsp dried oregano
• 2 tsp adobo all-purpose seasoning
• 1/2 tsp black pepper
• 60 g fresh lime juice (1/4 cup)
• 15 g white vinegar (1 tbsp)

For the coating

• 125 g all-purpose flour (1 cup)
• 30 g cornstarch (1/4 cup)
• 1 tsp adobo all-purpose seasoning
• 1 tsp sweet paprika
• Vegetable oil, for frying

For the garlic mojito

• 4 garlic cloves
• 10 g fresh cilantro (a small handful)
• 1/4 tsp salt
• 60 g olive oil (1/4 cup)
• 15 g fresh lime juice (1 tbsp)

To serve

• 2 green plantains, for tostones
• Salt
• Lime wedges

Instructions

1. Place the garlic, oregano, adobo and pepper in the mixing bowl and chop 5 sec/speed 7. Add the lime juice and vinegar and mix 5 sec/speed 4. Toss the chicken with the marinade in a large bowl, cover and refrigerate at least 30 minutes, or up to 4 hours.
2. Rinse the mixing bowl. Place the garlic, cilantro and salt in it and chop 5 sec/speed 7. Add the olive oil and lime juice and mix 10 sec/speed 3. Transfer the mojito to a small bowl.
3. For the tostones, peel the plantains and cut them into 2.5 cm (1 in) pieces. In a heavy pot on the stove, heat 5 cm (2 in) of oil to 175°C (350°F). Fry the plantain 3 to 4 minutes, until pale gold, then drain and flatten each piece to about 1 cm (1/2 in) with the bottom of a glass.
4. Fry the flattened plantains again 2 to 3 minutes, until crisp and golden. Drain, sprinkle with salt and keep them warm in the oven at its lowest setting.
5. In a large bowl, mix the flour, cornstarch, adobo and paprika. Lift the chicken out of the marinade, let the extra drip off and coat each piece well in the flour.
6. Bring the oil back to 175°C (350°F) and fry the chicken in batches, without crowding, 10 to 12 minutes, turning a few times, until deep golden and the meat near the bone reaches 74°C (165°F). Drain on a rack.
7. Pile the chicharrones on the tostones, drizzle with the garlic mojito and serve hot with lime wedges.

Tips

• For the classic chopped style, ask the butcher at Publix or Sedano's to cut a whole chicken into small bone-in pieces. Fry them 12 to 15 minutes, until they reach 74°C (165°F).
• A thermometer clipped to the pot keeps the oil steady. If it drops below 160°C (325°F), the coating soaks up oil, so fry fewer pieces at a time.
• Reheat leftovers on a rack in the oven at 200°C (400°F) for 10 minutes to bring back the crunch.