Fried Adobo Chicken
(Chicharrones de Pollo - Dominican Republic)

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  • 1/2 cup freshly squeezed lime juice
  • 3 tablespoons soy sauce
  • 3 large cloves garlic, peeled and minced


  • 1 (3 pound) frying chicken, drumsticks and wings intact
  • 1 cup unbleached all-purpose flour
  • 1/2 teaspoon sweet paprika
  • Fresh ground black pepper, to taste
  • Vegetable oil (for frying)


  1. Adobo: Combine lime juice, soy sauce and garlic in a large bowl.
  2. Chicken: Cut each breast into 4 pieces and each thigh into 2 pieces; rinse and pat chicken dry. Toss chicken pieces in the adobo so that they are thoroughly coated. Marinated the chicken, covered, in the refrigerator for at least 4 hours, turning the pieces after 2 hours have elapsed.
  3. Mix together flour, paprika and black pepper in a medium shallow dish. Shake the adobo off the chicken pieces and roll them, one by one, in the flour so that they are evenly coated.
  4. Heat 2 inches vegetable oil in a deep fryer, kettle or large deep skillet to 325 degrees F.
  5. Fry the chicken in batches of 4 pieces until golden, approximately 6 minutes per side. The drumsticks will take a little longer to cook. Do not fry more than 4 pieces at once or the oil will cool down during cooking. Drain chicken on paper towels. Arrange chicken on a baking sheet and keep warm in a low oven.
  6. Cook the remaining 3 batches of chicken and serve at once.

Serves 6 to 8 as an appetizer and 4 as a main dish.