👨‍🍳 تعليمات

1. 1

   Marinate the chicken pieces in a mixture of half the minced garlic, lime juice, oregano, cumin, salt, and pepper for at least 30 minutes, or preferably 1-2 hours in the refrigerator.

   ⏱️ 30 minutes to 2 hours
2. 2

   While the chicken marinates, boil the yuca chunks in salted water until very tender, about 20-25 minutes. Drain well.

   ⏱️ 25 minutes
3. 3

   In a large bowl, mash the boiled yuca with the remaining minced garlic, melted butter, warm chicken broth, and crushed pork cracklings (if using). Season with salt and pepper. Mix until well combined and slightly sticky. Form into a mound or individual portions.

   💡 نصائح احترافية: The consistency should be firm but pliable. Add more broth if too dry, or a little flour if too wet.
4. 4

   Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).

5. 5

   Carefully add the marinated chicken pieces to the hot oil, working in batches to avoid overcrowding the pot. Fry for about 8-10 minutes per side, or until golden brown, crispy, and cooked through. The skin should be very crisp.

   ⏱️ 10 minutes per batch

   💡 نصائح احترافية: Ensure chicken is cooked through. Internal temperature should reach 165°F (74°C).
6. 6

   Remove the fried chicken from the oil and drain on paper towels. Season with a little extra salt if desired.

   💡 نصائح احترافية: For extra crispiness, you can double-fry the chicken: fry once until lightly golden, let rest, then fry again until deep golden brown.
7. 7

   Serve the crispy chicharrón de pollo alongside the yuca mofongo. A simple salad or some pickled red onions can be a good accompaniment.

   💡 نصائح احترافية: A squeeze of fresh lime juice over the chicken before serving is highly recommended.