Chicken Chicharrones
Serves 2 entree portions
Ingredients
- ¼ cup olive oil
- 1½ lbs skinless, boneless chicken thighs
- ¼ cup garlic, minced
- pinch of fresh oregano
- 1 tbsp cumin seeds, toasted & ground
- 1 tbsp coriander seeds, toasted & ground
- 1 tbsp chili powder
- ⅓ cup white vinegar
- kosher salt
- cracked black pepper
Recommended Ingredients for Serving
- 4 corn tortillas, warmed
- Andy's Salsa 101 & Lime Sour Cream
- lime wedges (optional)
How-to
Toast & Grind Spices
- Toast spice seeds in a heavy skillet over medium heat, about 3-4 minutes
- Allow seeds to cool, then grind finely in a spice/coffee grinder
Cook Chicken
- Place oil in a heavy‐bottomed skillet over high heat
- Add chicken and cook until it turns golden brown, 7-10 minutes. Stir occasionally and scrape the bottom of the pan to prevent sticking
- Add garlic and cook 2 more minutes. Stir constantly so the garlic doesn’t burn
- Add the oregano, cumin, coriander and chili powder
- Stir in the vinegar. Cook until chicken is glazed, about 1 minute more
- Season with salt and pepper, remove from heat
To Serve
- Serve on warmed tortillas with Andy's Lime Sour Cream and Salsa 101
- Garnish with wedges of lime