Friday, July 30, 2010
Pollo Frito: Cuban Fried Chicken
I've slowed down my blogging but not my cooking. After posting over 100 recipes I'm pretty much down to repeating myself. I rattled my brain this week thinking of what to make that wasn't redundant. Finally I settled on fried chicken. I don't often make fried chicken because, well, it's fried. But what the heck? Cuban fried chicken is not battered so that eliminates some calories, and I had family over tonight who could help me eat it. The trick to this recipe is to marinate the chicken in mojo overnight, or for at least a minimum of three hours.
vegetable oil for frying
for the mojo
4-5 cloves garlic pressed
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 cup sour orange juice (half sweet orange juice and half lime juice)
1/2 large onion, peeled and sliced
Remove the skin from your chicken except for the legs and wings. Press the garlic with the salt and spices. Stir in orange juice. Place chicken pieces in non reactive bowl. Arrange onions over chicken and pour on marinade.
Cover with plastic wrap and chill a few hours or overnight. Drain chicken and discard marinade. Blot chicken dry. Fry the chicken pieces until golden and cooked through. (I didn't do a great job at draining the chicken or blotting it dry, so I had little burnt on pieces of garlic and onion, which was fine by me).