Visiting the restaurants in the center of the island is a culinary delight. You can find restaurants that specialize in the famous dish lechón asado and others that serve mofongo filled with fried beef or chicken chicharron with tostones and salad. I love traveling through the center and stopping in different restaurants that can be found along the road. My husband and I have discovered many of them.
Puerto Rican Chicken Chicharrones
- 3 bunch chopped cilantro crushed
- 1 tablespoon *hierbabuena or parsley sprigs
- 2 tablespoons olive oil
- 1/2 teaspoon Adobo to taste for the chicken
- 1/2 teaspoon skirt steak optional
- sliced avocados
- bread crumbs or cracker meal
- Cut the pieces of chicken in half and remove any fat it may have, but try not to remove the skin. Rinse the pieces of chicken and be sure there are no slivers of bone left.
- Mix all of the remaining ingredients, except the oil for frying, and pour onto the chicken. Place the chicken in a plastic bag or sealed container and let marinate for approximately 1 hour.
- Heat the oil over medium heat and fry the chicken in small batches to prevent them from sticking to each other. Fry on both sides and use paper towels to absorb the excess oil. Keep warm until they’ve all been fried. Serve with tostones or white rice with stewed beans.