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Chicharrón de Pollo con Yuca y Chicharrón de Yuca

A recipe from Dominican Republic.

🇩🇴 Dominican RepubliclunchstreetFooddominicanDish
Chicharrón de Pollo con Yuca y Chicharrón de Yuca

Nutrition (per serving)

520Calories
30 gProtein
40 gCarbs
24 gFat
8 gSugar
1400 mgSalt

Ingredients

  • 4 pieces Chicken thighs
  • 3 medium-sized pieces Yuca
  • 2 tbsp Vegetable oil
  • 3 Garlic
  • 1 piece Chili pepper
  • 1/2 cup Sour orange juice
  • 1/4 cup Sour cream
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Paprika
  • 1 tsp Sugar
  • 1/2 cup Bread crumbs
  • 1 cup Cheddar cheese
  • 1/2 cup Red onion
  • 1/4 cup Fresh cilantro

Method

  1. Heat oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add garlic and cook until fragrant, 1–2 minutes.
  2. Add the chicken thighs to the skillet and cook until browned on both sides, about 5–7 minutes per side.
  3. Transfer the chicken to a plate and set aside.
  4. Add the yuca to the skillet and cook until golden brown, about 5–7 minutes per side.
  5. Transfer the yuca to a plate and set aside.
  6. Add the sour orange juice, sour cream, salt, black pepper, cumin, coriander, paprika, and sugar to the skillet and stir to combine.
  7. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
  8. Add the bread crumbs to the skillet and stir to combine.
  9. Return the chicken and yuca to the skillet and stir to coat with the bread crumb mixture.
  10. Add the cheddar cheese to the skillet and stir until melted and bubbly, about 2–3 minutes.
  11. Serve hot, garnished with red onion and fresh cilantro.

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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.