Chicharrones de pollo (chicken) cerdo (pork)

by on May 31, 2013 » Add the first comment.
Print Friendly, PDF & Email

Boneless chicken thighs (pieces)
Cider vinegar

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

Find more like this: Grandpa's Use Only

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.