Pollo Frito (Dominican Fried Chicken)

Crispy, juicy Dominican fried chicken without the flour coating. The parboil step locks in flavor and keeps it tender before frying. Finished with a hit of lime, just how it’s supposed to be!

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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• 2 lbs chicken, skin removed

• 1 tbsp garlic salt
  (or ½ tbsp salt + ½ tbsp garlic powder)

• 2 tbsp oregano

• ½ tbsp black pepper

• 1 tbsp adobo

• 1 sazon packet

• Juice of 1 lime

• Vegetable oil (for frying; avocado oil used)

• Water (for parboiling)

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Step-by-Step Instructions

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1. Clean the chicken

   Clean the chicken with vinegar and limes. Remove the skin if not already removed.

2. Season & marinate

   Season the chicken with garlic salt, oregano, black pepper, adobo, and sazon packet.
   Squeeze in lime juice and toss well to coat. Place the chicken in a zip-top bag with its juices and marinate in the refrigerator for a couple of hours or overnight.

3. Parboil

   Add about 1 inch of water to a pot. Add the marinated chicken and parboil for 20 minutes.

4. Drain

   Remove the chicken from the water and let the excess liquid drain off.

5. Fry

   Add about 1 inch of oil to the pot and heat on high for 3 minutes. Add the chicken and lower the heat to medium. Fry for 5 minutes per side until golden and crisp.

6. Finish

   While the chicken is still hot, sprinkle with a little salt and squeeze fresh lime over the top.

7. Serve

   Serve with traditional rice and beans.

Notes from My Kitchen

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1. Parboiling helps cook the chicken through before frying.

2. Frying on medium ensures it crisps without burning.

3. Lime at the end brings everything together.

Print

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Dominican Fried Chicken

Yield: 4-6

Author: Michelle Disla

Prep time: 10 MinCook time: 30 MinMarinate: 2 HourTotal time: 2 H & 40 M

Ingredients

• 2 lbs chicken, skin removed
• 1 tbsp garlic salt
• (or ½ tbsp salt + ½ tbsp garlic powder)
• 2 tbsp oregano
• ½ tbsp black pepper
• 1 tbsp adobo
• 1 sazon packet
• Juice of 1 lime
• Vegetable oil (for frying; avocado oil used)
• Water (for parboiling)

Instructions

1. Clean the chicken
2. Clean the chicken with vinegar and limes. Remove the skin if not already removed.
3. Season & marinate
4. Season the chicken with garlic salt, oregano, black pepper, adobo, and sazon packet.
5. Squeeze in lime juice and toss well to coat. Place the chicken in a zip-top bag with its juices and marinate in the refrigerator for a couple of hours or overnight.
6. Parboil
7. Add about 1 inch of water to a pot. Add the marinated chicken and parboil for 20 minutes.
8. Drain
9. Remove the chicken from the water and let the excess liquid drain off.
10. Fry
11. Add about 1 inch of oil to the pot and heat on high for 3 minutes. Add the chicken and lower the heat to medium. Fry for 5 minutes per side until golden and crisp.
12. Finish
13. While the chicken is still hot, sprinkle with a little salt and squeeze fresh lime over the top.
14. Serve
15. Serve with traditional rice and beans.

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