Chicharrones de pollo (chicken) cerdo (pork)

by on May 31, 2013 » Add the first comment.
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Boneless chicken thighs (pieces)
Cider vinegar
Flour
Oil
adobo

Instructions
1. Sprinkle adobo on meat and toss
2. Add cider vinegar and toss, toss in flour.
3. Heat ¼” oil in pan.
4. Toss hot pieces- cook till brown, listen for oil to quite down, remove when much quieter.
5. Spread on butcher paper. Plate & top w/ mohito

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