CHICKEN CHICHARONES WITH FRESH OREGANO
Source of Recipe
Tremont 647
Recipe Introduction
In Mexico, rude men sometimes yell out to women, "Nice chicharones!" The word literally means "little fat things," and I imagine that very few of the objects of the catcall appreciate the compliment.
These chicharones deserve an appreciative yell, too, but this time it's not considered rude. The dish, which is great scooped up in a warm tortilla, is a perfect filling for a crispy taco, burrito, or enchilada. And it also works well with pork butt instead of chicken thighs. The secret to their crispy-moist texture is the high heat; you let the meat come close to burning on the outside.
Serves 4 as an appetizer or 2 as an entree
List of Ingredients
1/4 cup olive oil
1 1/2 pounds skinless and boneless chicken thighs, cut in 3-inch squares
1/4 cup minced garlic
1 tablespoon chili powder
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1 tablespoon roughly chopped fresh oregano
1/3 cup white vinegar
Kosher salt and freshly cracked black pepper to taste
Lime wedgesRecipe
1. In a heavy-bottomed skillet over medium high heat, heat the oil until it is hot but not smoking.
2. Season the chicken with salt and pepper, and add it to skillet. Cook until it turns golden brown and starts to fall apart, 7 to 10 minutes, stirring occasionally and scraping as it sticks to the bottom of the pan.
3. Add the garlic and cook 2 minutes more, stirring constantly so the garlic doesn't burn. Add the chili powder, cumin, coriander, and oregano, and cook 1 minute. Stir in the vinegar and cook until the chicken is glazed, about 1 minute more; remove from heat. Season with salt and pepper.
4. Squeeze fresh limes over the chicken and serve hot with warm tortillas, fresh salsa and sour cream.
|
|
member logon
