Puerto Rican Chicharrón de Pollo (Fried Chicken Chunks) with Rice and Beans
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Ingredients
- 700 g boneless chicken thighs, diced
- 2 lime
- 3 garlic cloves
- 100 g plain flour
- 400 g tinned pinto beans
- 280 g long grain rice
- 200 ml sunflower oil, for frying
Nutrition (per serving)
- Calories
- 1122 kcal
- Protein
- 46.7 g
- Carbohydrate
- 91.7 g
- of which sugars
- 1.9 g
- Fat
- 61.7 g
- of which saturates
- 9.9 g
- Fibre
- 8.7 g
- Salt
- 0.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the diced chicken with the juice of the limes and the crushed garlic, and marinate for 15 minutes.
- 2
Dust the chicken in the plain flour, shaking off any excess.
- 3
Heat the sunflower oil in a deep pan and fry the chicken in batches for 6-8 minutes until deep golden, crisp and no pink remains.
- 4
Meanwhile, warm the pinto beans in a pan and cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Drain the fried chicken on kitchen paper and serve with the rice and beans.
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