by on May 26, 2013 » Add the first comment.
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Chicharrones de pollo (chicken) cerdo (pork)

Boneless chicken thighs (pieces)
Cider vinegar

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

wooden spoon tip bubbles

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