Pollo Frito Recipes

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.

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 RECIPE

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 for at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
• In a large cast-iron frying pan or another heavy frying pan, add enough oil to come ⅓-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 for about 25 minutes until the chicken is golden brown and just cooked through, turning occasionally. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
• Serve and enjoy!

POLLO ASADO

Steps:

• Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).