🇧🇴 Bolivian Cuisine

Chicharrón de Pollo

Crispy Fried Chicken

Prep Time 20 min
Servings 4
Difficulty Medium
Calories 484 kcal

Juicy chicken pieces marinated in garlic, cumin, and beer, then fried until shatteringly crispy, served with mote corn and llajwa.

Ingredients

Instructions

  1. 1 Marinate chicken in beer, garlic, cumin, oregano, salt, and pepper for at least 2 hours.
  2. 2 Remove chicken from marinade and pat dry thoroughly.
  3. 3 Heat oil to 175°C. Fry chicken pieces 12-15 min until deep golden and cooked through.
  4. 4 Drain on paper towels. The skin should be extremely crispy.
  5. 5 Serve with boiled mote corn and llajwa on the side.

Did You Know?

In Cochabamba, chicharrón de pollo is traditionally a Sunday dish, with entire neighborhoods smelling of frying chicken by noon.