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Chicharrón de Pollo con Yuca y Auyama

A recipe from Dominican Republic.

🇩🇴 Dominican RepublicbreakfastlunchdinnerstreetFood
Chicharrón de Pollo con Yuca y Auyama

Nutrition (per serving)

500Calories
30 gProtein
40 gCarbs
20 gFat
8 gSugar
1000 mgSalt

Ingredients

  • 1 lb Boned chicken
  • 2 medium Yuca
  • 1 large Auyama
  • 1 bunch Green onion
  • 3 Garlic
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 cup Vegetable oil

Method

  1. Heat oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add chicken and cook until browned, 5–7 minutes. Remove from heat and set aside.
  2. Heat oil in a separate skillet over medium-high until shimmering, then add auyama and cook until browned, 5–7 minutes.
  3. Add green onion, garlic, cumin, paprika, and black pepper to the skillet with the auyama and cook for 1–2 minutes, stirring occasionally.
  4. Add salt to taste, then stir in the cooked chicken and yuca.
  5. Cook for an additional 2–3 minutes, stirring occasionally, until everything is well combined.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.