Pollo Frito Estilo Cubano Fried Chicken Cuban Style 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, ESTILO CUBANO (FRIED CHICKEN, CUBAN STYLE)

Steps:

• **If sour orange juice is not available, combine 1/4 c. fresh lime juice with 3/4 c. fresh orange juice. Wash and pat dry chicken pcs. Set aside. Mix together garlic, cumin, lime slices, and sour orange juice. Pour over chicken pcs and mix well so which pcs are saturated. Cover with onion rings and allow to marinate for about 3 hrs or possibly longer. Heat a large skillet and add in the oil. When the skillet is heated and the oil begins to smell fragrant, saute/fry onion slices till golden. Add in pimiento, pepper, and salt. Add in chicken and marinade. Cook over medium-high heat for about 5 min, then turn over and cook on low heat for another 25 to 30 min, or possibly till chicken is completely done.

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.

CUBAN ROASTED CHICKEN (POLLO ASADO CUBANO)

Steps:

• Rinse chicken, pat dry. Place chicken breast up in foil-lined shallow roasting pan. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix garlic mixture with butter and lemon juice. With your fingers, carefully separate skin from breast, massage 1/2 of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together. The chicken will taste better if marinated overnight.
• Place pan in center of rack and cook for 55 minutes at 350° F, basting occasionally. Cook uncovered at 400° F for 5-7 minutes.

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.