Recipe: Caribbean Chicken Bits (Chicharrones de Pollo)

Caribbean Chicken Bits (Chicharrones de Pollo)

Fried chicken bits with a Caribbean flair. Seasoned with lemon, lime and garlic, this classic from sunny Puerto Rico is fantastic as an appetizer!

3 lbs. chicken parts (legs, thighs, wings)
Goya Adobo All-Purpose Seasoning with Pepper
1 1/2 tsp. Goya Minced Garlic or 3 cloves garlic, minced
1/4 cup Goya Olive Oil
1 tbsp. Goya Vinegar
Juice of 1/2 lemon
Juice of 1/2 lime
1 packet Goya Saz n with Coriander and Annatto
Goya Corn Oil for frying
Lemon and lime wedges for garnish

Cut parts into morsels, discard wing tips. Season well with adobo; mix rest of ingredients, except for corn oil, and pour over chicken. Marinate, covered, for several hours in refrigerator.

Heat oil on medium high until hot, but not smoking. Fry a few chicken bits at a time until crisp and golden (8-10 minutes.) Remove with slotted spoon, drain on paper towels and serve immediately with lemon or lime wedge.

Serves 4-6