This recipe is extremely versatile. You can serve it in a tray with a good spicy dip as an appetizer or over white rice or mashed potatoes as a main dish.

Chicken Cracklings (Chicharrones de Pollo):
Serves 6

4 pounds of chicken parts, cut in small pieces,
Adobo Criollo (as sold in latin markets) to taste
3 garlic cloves, peeled and crushed
1/2 cup rum or white wine
2 tb sour orange
1 cup all purpose flour
2 tb. paprika ( or less, to taste )
2 tsp salt
1/4 cup canola oil (for frying)

Sprinkle the chicken with the Adobo Criollo and rub with the garlic. Marinate in the rum and the sour orange for 30 minutes. Drain. In a plastic bag, combine the flour with the paprika and salt and dredge the chicken pieces. Heat the oil until hot, but not smoking and fry, a few pieces at a time until golden . Serve