Memories of a Cuban Kitchen/Mary Urrutia Randelman 1992

Fried Chicken Morsels (Masitas de Pollo Frito)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-1/2 to 3 pounds boneless breast of chicken, cut into 1-1/2 inch chunks salt and freshly ground black pepper to taste 3 cloves garlic
1/2 teaspoon dried oregano 1/2 teaspoon ground cumin juice of 2 limes
2/3 cup all-purpose flour 1 teaspoon paprika vegetable or peanut oil for frying
2 tablespoons finely chopped fresh parsley for garnish 1 recipe Mojo Criollo



1 Wash the chicken, pat dry with paper towels, and season liberally with salt and pepper. In a mortar, crush the garlic to a paste with the oregano and cumin and rub the chicken pieces with the mixture. Place the chicken in a nonreactive bowl and sprinkle with the lime juice. Cover and refrigerate 2 to 3 hours.
2 Preheat the oven to 200F. Drain the chicken, pat it dry with paper towels, and discard the marinade. On a plate, combine the flour and paprika, roll the chicken pieces in the mixture to coat, and set aside.
3 Meanwhile, in a large skillet over medium-high heat, heat 1 inch of oil until hot but not smoking, or until a small piece of chicken sizzles when it touches the oil, and fry as many pieces of chicken as can fit comfortabley in the skillet, turning with a slotted spoon, until golden and crisp, about 5 minutes on each side. Transfer the finished pieces to a paper-towel-lined plate and keep warm in a low oven until all the chicken has been fried.
4 Transfer to a serving platter, garnish with the parsley, and serve accompanied by the garlic sauce and your favorite rice dish.

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