Chicharrones de pollo

Chicharron de pollo is a recipe prepared with chicken pieces (here, thighs) that are marinated, breaded then fried. The chicharron de pollo is also a traditional dish among Cubans and Dominicans.

 Frango a passarinho from Brazil is also very close to chicharron de pollo from Puerto Rico, but it uses a different marinade.

Chicharrones exist throughout Latin and Central America under many very different variants. Sometimes it is only fried skin and sometimes, it includes meat with the skin. The meat that is used is most often pork, but it can also be chicken, fish or seafood. It is certainly the Spanish who introduced this type of chicharrones in South America. It is found in Portugal and Brazil under the name torresmo or torreznos (which means “fat”). But all these versions are very far from our recipe and have in common only the frying method.