The Dominican Pica Pollo is a classic recipe known for its intense flavor and juicy texture. The key lies in marinating the chicken with spices and beer for hours, resulting in tender and flavorful meat.
Then, it is coated with flour and egg, and fried until it achieves an irresistible golden color. This dish is ideal for sharing with family or friends, and its simple preparation makes it a perfect option for a homemade meal full of flavor and tradition.
Dominican Pica Pollo
Ingredients
600 grams of Chicken
1 Egg
200 grams of Flour
Olive oil
Preparation
Step 1 : In a bowl, combine the dry ingredients of the marinade, excluding the beer, and then add the beer, whisking until a smooth mixture is achieved.
Step 2 : Next, immerse the chicken in the marinade, making sure it is well coated.
Step 3 : Cover the bowl and let it rest for at least one hour, or even overnight if preferred, keeping it in the refrigerator.
Step 4 : After the marinade time has elapsed, prepare three separate plates: one with flour, another with beaten egg, and one with paper towels for draining.
Step 5 : Take the chicken out of the marinade, drain the pieces, and first coat them in beaten egg, ensuring they are well covered, then pass them through the flour until completely coated.
Step 6 : In a large skillet, heat enough oil until very hot, approximately 150 ml.
Step 7 : When the oil reaches the proper temperature, fry the chicken pieces in batches, cooking about 3 to 4 minutes per side, or until they turn golden brown.
Step 8 : Once fried, remove the pieces and place them on paper towels to remove excess fat, helping to keep them crispy.
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