Difference between revisions of "Pollo Frito - Fried Chicken"
RealRecipes (talk | contribs) m (Text replace - "Category:Puerto Rican Recipes" to "Category:Puerto Rican cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* Enough [[vegetable oil]] or [[shortening]] for deep frying. | * Enough [[vegetable oil]] or [[shortening]] for deep frying. | ||
| − | == | + | == Procedures == |
# Rub [[Chicken]] parts with adobo making sure to cover parts completely with the seasoning. | # Rub [[Chicken]] parts with adobo making sure to cover parts completely with the seasoning. | ||
# Place [[Chicken]] parts in a covered bowl and refrigerate at least 4 hours preferably over night. | # Place [[Chicken]] parts in a covered bowl and refrigerate at least 4 hours preferably over night. | ||
Latest revision as of 16:19, 11 July 2012
Description
Ingredients
- 1 fryer 3 - 3 ½ pounds ( cut up washed under cold water and patted dry)
- 2 to 3 tablespoons of adobo dry rub ( look in the foundation page for the recipe )
- Enough vegetable oil or shortening for deep frying.
Procedures
- Rub Chicken parts with adobo making sure to cover parts completely with the seasoning.
- Place Chicken parts in a covered bowl and refrigerate at least 4 hours preferably over night.
- Add oil or shortening in a deep fryer or caldero(caldron) and bring up to high heat for frying.
- Add a few pieces at a time brown on all sides, reduce heat and allow to cook covered for about 20 to 25 minutes.
- Remove cover and cook another 5 to 10 minutes. Remove cooked Chicken and allow to drain on a paper towel. Place in a covered oven ware pot and keep in oven on low to keep warm.
- Continue this process until you have fried all the Chicken.
