Pollo Frito - Fried Chicken

Pollo Frito - Puerto Rican Fried Chicken Recipe

Region / culture: Puerto Rico | Preparation time: 4 hours | Cooking time: 35-40 minutes | Servings: 4-6

Introduction

Pollo Frito, or Fried Chicken, is a popular dish enjoyed by many around the world. This crispy and flavorful dish is perfect for a family meal or a gathering with friends. In this article, we will explore the history of the recipe, cooking tips and tricks, as well as nutrition information and serving suggestions for Pollo Frito.

History

Fried chicken has been a staple in many cultures for centuries. The exact origins of fried chicken are unclear, but it is believed to have originated in Scotland or West Africa before being brought to the United States by African slaves. Fried chicken quickly became a popular dish in the Southern United States and has since spread to other parts of the world.

Ingredients

1 fryer, 3 - 3.5 lb (1.59 kg), cut up, washed under cold water, and patted dry
2 to 3 tbsp of adobo dry rub (refer to the foundation page for the recipe)
Enough vegetable oil or shortening for deep frying

How to prepare

Rub the chicken parts with adobo, ensuring that all parts are completely covered with the seasoning.
Place the chicken parts in a covered bowl and refrigerate for at least 4 hours, preferably overnight.
In a deep fryer or caldero (caldron), add oil or shortening and heat it up to high heat for frying.
Add a few pieces of chicken at a time and brown them on all sides. Then, reduce the heat and cook them covered for about 20 to 25 minutes.
Remove the cover and cook for another 5 to 10 minutes. Remove the cooked chicken and let it drain on a paper towel. Place it in a covered ovenware pot and keep it warm in the oven on low heat.
Repeat this process until all the chicken is fried.

Variations

Try adding different seasonings to the adobo rub, such as paprika, cayenne pepper, or garlic powder, for a unique flavor profile.

Cooking Tips & Tricks

Make sure to pat the chicken dry before seasoning it with adobo to ensure a crispy crust.

- Refrigerating the seasoned chicken for at least 4 hours or overnight will allow the flavors to penetrate the meat.

- Fry the chicken in batches to ensure even cooking and a crispy exterior.

- Use a deep fryer or caldero with enough shortening for deep frying to achieve the perfect texture.

Serving Suggestions

Serve Pollo Frito with a side of coleslaw, mashed potatoes, or cornbread for a classic Southern meal.

Cooking Techniques

Deep frying the chicken in shortening will result in a crispy and flavorful crust.

Ingredient Substitutions

You can use vegetable oil or lard instead of shortening for frying.

Make Ahead Tips

You can season the chicken ahead of time and refrigerate it overnight for a quick and easy meal the next day.

Presentation Ideas

Serve Pollo Frito on a platter garnished with fresh herbs or lemon wedges for a beautiful presentation.

Pairing Recommendations

Pair Pollo Frito with a cold glass of sweet tea or a refreshing lemonade for a classic Southern meal.

Storage and Reheating Instructions

Store leftover Pollo Frito in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

0g per serving

Fats

20g per serving

Proteins

25g per serving

Vitamins and minerals

Pollo Frito is a good source of iron, niacin, and selenium.

Alergens

Allergens: Gluten (if using a seasoned flour mix), Soy (if using soybean oil for frying)

Summary

Pollo Frito is a high-protein dish with moderate fat content. It is a good source of essential vitamins and minerals, making it a nutritious option for a balanced diet.

Summary

Pollo Frito is a delicious and satisfying dish that is perfect for any occasion. With its crispy exterior and juicy interior, this fried chicken recipe is sure to be a hit with your family and friends. Enjoy this classic dish with your favorite sides and beverages for a memorable meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a worn and faded piece of paper tucked away in a cookbook that had been passed down to me from my own grandmother. The recipe was for Pollo Frito - Fried Chicken, a dish I had always loved but had never attempted to make myself.

I remember the day vividly. I was a young girl, barely tall enough to reach the kitchen counter. My grandmother was in the kitchen, humming a tune as she prepared dinner. I watched her every move, amazed by how effortlessly she moved around the kitchen, combining ingredients and creating delicious meals out of seemingly nothing.

On that particular day, she was making Pollo Frito. The aroma of sizzling chicken and spices filled the air, making my stomach growl in anticipation. As I watched her dredge the chicken pieces in flour and seasonings before frying them to a perfect golden brown, I knew I had to learn how to make this dish myself.

After dinner that night, I asked my grandmother to teach me how to make Pollo Frito. She smiled and agreed, telling me that this recipe had been passed down through generations in our family. She explained each step to me in detail, from marinating the chicken in buttermilk and spices to the proper way to fry it to ensure a crispy, golden crust.

I eagerly took notes as my grandmother spoke, determined to recreate her delicious Pollo Frito in my own kitchen. Over the years, I practiced and perfected the recipe, adjusting the seasonings and cooking times to suit my own preferences. Each time I made Pollo Frito, it brought back memories of my grandmother and the time we spent together in the kitchen.

As I grew older, I continued to experiment with different variations of the recipe, adding my own twist to make it truly my own. I shared the dish with friends and family, who raved about its crispy exterior and juicy, flavorful meat. It became a staple at family gatherings and dinner parties, always a crowd-pleaser that never failed to impress.

Years passed, and my grandmother's cookbook eventually found its way into my hands. As I flipped through the pages, I came across the worn piece of paper that held the recipe for Pollo Frito. Memories of my grandmother flooded back to me, and I felt a pang of sadness knowing that she was no longer with us.

But as I read through the recipe once again, I realized that my grandmother's legacy lived on through me and the dishes I created in my own kitchen. I had taken her teachings and made them my own, crafting delicious meals that brought joy and comfort to those I loved.

And so, every time I make Pollo Frito, I am reminded of my grandmother and the bond we shared in the kitchen. Her love and passion for cooking have inspired me to continue learning and experimenting, always seeking new recipes and techniques to add to my repertoire.

As I take a bite of the crispy, flavorful chicken that I have lovingly prepared, I can't help but smile. My grandmother may no longer be with us, but her spirit lives on in every dish I create. And for that, I am eternally grateful.