Pica Pollo with a Twist

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces 1.5 kg (3.3 lbs) chicken pieces
• Juice of 2 limes Juice of 2 limes
• Juice of 1 orange Juice of 1 orange
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup all-purpose flour 1 cup all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lime juice, orange juice, minced garlic, dried oregano, paprika, ground cumin, salt, and black pepper. Mix well.
2. 2.
   Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   In a separate bowl, combine the all-purpose flour and baking powder. Mix well.
4. 4.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
5. 5.
   Remove the chicken pieces from the marinade, allowing any excess liquid to drip off.
6. 6.
   Coat each chicken piece in the seasoned flour mixture, ensuring they are evenly coated.
7. 7.
   Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding the pan.
8. 8.
   Fry the chicken for about 6-8 minutes per side, or until golden brown and cooked through.
9. 9.
   Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil.
10. 10.
    Serve the Pica Pollo hot with tostones and a tangy dipping sauce.

Treat your ingredients with care...

• Chicken — For best results, use bone-in chicken pieces such as drumsticks or thighs, as they retain moisture and add flavor to the dish.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the seasoned flour mixture.
• To achieve a crispier coating, double-dip the chicken pieces in the flour mixture before frying.
• If you prefer a healthier alternative, you can bake the chicken in the oven at 200°C (400°F) for approximately 25-30 minutes, or until cooked through.

Serving advice

Serve the Pica Pollo with a side of tostones (fried plantains) and a tangy dipping sauce. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

Arrange the golden-brown Pica Pollo pieces on a platter, placing the tostones alongside. Drizzle the tangy dipping sauce over the chicken or serve it on the side. Sprinkle some chopped cilantro or parsley on top for an appealing touch.