Pica pollo

Introduction

Pica pollo is a popular Dominican dish consisting of crispy fried chicken pieces that are seasoned with a blend of herbs and spices. This dish is perfect for a quick and easy meal that is sure to satisfy your cravings for something crunchy and flavorful.

History

Pica pollo has its origins in the Dominican Republic, where it is a beloved street food that is enjoyed by locals and visitors alike. The dish is typically made with chicken that is marinated in a mixture of herbs and spices before being coated in flour and deep-fried until crispy and golden brown.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 30 minutes to allow the flavors to fully develop.

- Use a deep fryer or a heavy-bottomed pot to fry the chicken for the best results.

- Be sure to drain the fried chicken on a paper towel to remove any excess oil before serving.

Serving Suggestions

Serve pica pollo with a side of rice and beans for a complete meal.

- Top with a squeeze of fresh lemon juice for an extra burst of flavor.

Cooking Techniques

Marinate the chicken for at least 30 minutes to allow the flavors to fully develop.

- Deep-fry the chicken in hot oil until crispy and golden brown.

Ingredient Substitutions

Use boneless, skinless chicken thighs or breasts instead of a whole chicken.

- Substitute the parsley with cilantro for a different flavor profile.

Make Ahead Tips

You can marinate the chicken ahead of time and store it in the refrigerator until ready to fry.

Presentation Ideas

Serve the pica pollo on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Pair pica pollo with a cold beer or a refreshing glass of lemonade for the perfect accompaniment.

Storage and Reheating Instructions

Store any leftover pica pollo in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven or toaster oven until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

20g per serving

Fats

15g per serving

Proteins

25g per serving

Vitamins and minerals

Pica pollo is a good source of iron, vitamin C, and niacin.

Alergens

Contains wheat and may contain traces of nuts.

Summary

Pica pollo is a delicious and satisfying dish that is high in protein and low in carbohydrates. It is a great option for a quick and easy meal that is sure to please your taste buds.

Summary

Pica pollo is a delicious and satisfying dish that is perfect for a quick and easy meal. With its crispy fried chicken and flavorful seasoning, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. I remember it like it was yesterday, even though it happened many years ago. It was a hot summer day, and I was visiting my friend Maria in her small village in the countryside.

Maria was known for her incredible cooking skills, and I always loved trying out new recipes with her. On this particular day, she invited me into her kitchen and handed me a piece of paper with a recipe written on it. It was for a dish called pica pollo, a traditional Dominican fried chicken recipe that was popular in her village.

Maria explained that pica pollo was a favorite among the locals, and she was excited to share the recipe with me. She told me that it was a dish that her own grandmother used to make, and that it had been passed down through generations in her family.

I was intrigued by the recipe and eager to learn how to make it. Maria walked me through each step, explaining the ingredients and techniques with care. She showed me how to marinate the chicken in a mixture of lime juice, garlic, and spices, and then coat it in a seasoned flour mixture before frying it to crispy perfection.

As the chicken sizzled in the hot oil, filling the kitchen with a mouth-watering aroma, Maria shared stories of her childhood and the memories she had of her grandmother cooking pica pollo for the family. She spoke of how the dish brought everyone together, and how it always put a smile on their faces.

I listened intently, taking in every word and every technique she shared with me. I could tell that this recipe was special to her, and I felt honored that she had chosen to pass it on to me.

After the chicken was cooked to a golden brown, Maria plated it up and sprinkled it with fresh cilantro and a squeeze of lime. She handed me a piece, and I took a bite, savoring the crispy coating and the juicy, flavorful meat inside. It was unlike anything I had ever tasted before, and I knew that I had stumbled upon something truly special.

From that day on, pica pollo became a staple in my own kitchen. I would make it for family gatherings, potlucks, and special occasions, always thinking of Maria and her grandmother as I cooked. The recipe became a part of my own culinary repertoire, and I shared it with anyone who was willing to listen.

Over the years, I have made pica pollo countless times, each batch better than the last. I have tweaked the recipe here and there, adding my own twist with different seasonings and spices. But the essence of the dish remains the same – crispy, flavorful, and oh so satisfying.

As I sit here now, reflecting on that fateful day in Maria’s kitchen, I am filled with gratitude for the gift she gave me. The gift of a recipe that has brought joy, comfort, and connection to so many people in my life. The gift of pica pollo, a dish that will always hold a special place in my heart.

Categories

| Chicken Recipes | Dominican Meat Dishes | Dominican Recipes | Red Onion Recipes | Wheat Flour Recipes |

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