Chicharrón de Pollo Recipe from Dominican Republic

Chicharrón de pollo

Chicharrón de Pollo Recipe from Dominican Republic
Region / culture: Dominican Republic | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4


Chicharrón de pollo
Chicharrón de pollo

Chicharrón de pollo is a popular dish in Latin American cuisine, particularly in the Caribbean. This crispy and flavorful fried chicken dish is a favorite among many for its crunchy texture and delicious seasoning.


Chicharrón de pollo has its roots in traditional Spanish cuisine, where fried chicken was a common dish. As Spanish colonizers brought their culinary traditions to the Caribbean, the dish evolved to include local spices and flavors, creating the chicharrón de pollo we know today.


How to prepare

  1. In a bowl, combine flour, salt, pepper, and oregano. Coat the chicken strips with this mixture.
  2. Heat oil in a deep frying pan.
  3. Deep fry the chicken until it turns golden brown.
  4. Place the fried chicken on a paper towel to drain excess oil.
  5. Serve hot with tostones.


  • Add a squeeze of lime juice to the fried chicken for a tangy flavor.
  • Use different spices such as paprika or cayenne pepper for a spicier kick.
  • Marinate the chicken in a mixture of garlic, lime juice, and herbs before coating and frying.

Cooking Tips & Tricks

Make sure to coat the chicken strips evenly with the flour mixture to ensure a crispy coating.

- Use a deep frying pan with enough oil to fully submerge the chicken for even frying.

- Fry the chicken in batches to avoid overcrowding the pan and ensure even cooking.

- Drain the fried chicken on a paper towel to remove excess oil and keep it crispy.

Serving Suggestions

Chicharrón de pollo is best served hot with tostones (fried plantains) and a side of rice and beans.

Cooking Techniques

Deep frying is the traditional method for making chicharrón de pollo to achieve a crispy texture.

- You can also bake the chicken in the oven for a healthier alternative.

Ingredient Substitutions

You can use bone-in chicken pieces instead of boneless chicken for a juicier result.

- Cornstarch can be used as a gluten-free alternative to all-purpose flour.

Make Ahead Tips

You can coat the chicken in the flour mixture ahead of time and refrigerate until ready to fry.

- Leftover chicharrón de pollo can be stored in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve chicharrón de pollo on a platter garnished with fresh herbs and lime wedges. - Arrange the fried chicken strips on a bed of lettuce for a colorful presentation.

Pairing Recommendations

Chicharrón de pollo pairs well with a cold beer or a refreshing glass of lemonade.

Storage and Reheating Instructions

Store leftover chicharrón de pollo in an airtight container in the refrigerator. Reheat in the oven or toaster oven to maintain crispiness.

Nutrition Information

Calories per serving

Each serving of chicharrón de pollo contains approximately 350 calories.


Each serving of chicharrón de pollo contains approximately 15 grams of carbohydrates.


Each serving of chicharrón de pollo contains approximately 20 grams of fats.


Each serving of chicharrón de pollo contains approximately 30 grams of proteins.

Vitamins and minerals

Chicharrón de pollo is a good source of iron, niacin, and vitamin B6.


Chicharrón de pollo contains gluten from the all-purpose flour used in the recipe.


Chicharrón de pollo is a high-protein dish with moderate amounts of carbohydrates and fats. It is a flavorful and satisfying meal option.


Chicharrón de pollo is a delicious and crispy fried chicken dish with a flavorful coating of herbs and spices. It is a popular dish in Latin American cuisine and is perfect for a satisfying meal with a side of tostones.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for chicharrón de pollo. It was many years ago, when I was just a young girl living in a small village in the countryside of Puerto Rico. My abuela, who was an amazing cook, had passed down many of her recipes to me, but this one was something special.

I was wandering through the bustling marketplace one sunny afternoon, when I caught a whiff of the most delicious aroma. I followed my nose to a small food stall, where a kind old woman was frying up batches of crispy golden chicken pieces. I watched in awe as she expertly seasoned the chicken with a blend of aromatic spices and herbs, creating a mouthwatering dish that made my stomach rumble with anticipation.

I struck up a conversation with the woman, who introduced herself as Doña Carmen. She was a seasoned cook with a wealth of knowledge about traditional Puerto Rican cuisine. As we chatted, she shared with me her recipe for chicharrón de pollo, a dish that was a favorite among her family and friends.

Doña Carmen explained that chicharrón de pollo was a beloved dish in Puerto Rico, known for its crispy, flavorful skin and tender, juicy meat. She told me that the key to making the perfect chicharrón de pollo was in the seasoning – a blend of garlic, oregano, cumin, and other spices that added depth and complexity to the dish.

I was captivated by Doña Carmen's passion for cooking and her dedication to preserving traditional recipes. She invited me to watch her prepare a batch of chicharrón de pollo, and I eagerly accepted. As I watched her work, I took careful notes, jotting down each step and ingredient so that I could recreate the dish at home.

Once the chicken was cooked to crispy perfection, Doña Carmen invited me to taste a piece. It was even more delicious than it looked – the skin was crackling and flavorful, while the meat was tender and juicy. I savored each bite, savoring the rich flavors and the memories of that sunny afternoon in the marketplace.

From that day on, chicharrón de pollo became a staple in my cooking repertoire. I would make it for family gatherings, potlucks, and special occasions, always receiving rave reviews from those who tasted it. I would think back to my encounter with Doña Carmen and feel grateful for her generosity in sharing her recipe with me.

Over the years, I have made some tweaks and adjustments to the recipe, adding my own personal touch to make it truly my own. I have passed it down to my own children and grandchildren, who now prepare chicharrón de pollo with the same love and care that I do.

As I sit here in my cozy kitchen, preparing a batch of chicharrón de pollo for dinner tonight, I can't help but smile at the memories that flood back to me. The aroma of the sizzling chicken, the sound of laughter and conversation around the table, the joy of sharing a delicious meal with loved ones – these are the things that make cooking so special to me.

So as I fry up the chicken pieces until they are crispy and golden, I say a silent thank you to Doña Carmen for introducing me to this wonderful recipe. Her generosity and passion for cooking have inspired me to keep exploring new flavors and techniques, and to always cook with love in my heart.

And as I sit down to enjoy a plate of chicharrón de pollo with my family, I know that I am carrying on a tradition that will live on for generations to come. The joy of cooking and sharing delicious meals with loved ones is a gift that I will always cherish, and I am grateful for every recipe, every story, and every memory that has shaped me into the cook I am today.


| Chicken Recipes | Dominican Meat Dishes | Dominican Recipes | Oregano Recipes |

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