A Taste of the Dominican Republic: Pica Pollo – The Fried Chicken That Dances on Your Palate
When it comes to Dominican culinary delights, few dishes are as beloved and emblematic as Pica Pollo. This traditional Dominican fried chicken is not only a household staple but a culinary representation of the vibrant and lively culture of the Dominican Republic.
A Unique Flavor Profile
What sets Pica Pollo apart from other fried chicken recipes is its unique marinade and preparation method. The chicken is typically seasoned differently in one household to another but at the core you will likely find a blend of adobo, oregano, sazon, lime juice, and even a hint of rum sometimes – all ingredients that contribute to its distinctive flavor profile. The combination is not just a marinade but a melody of taste that tells a story of a culture rich in flavors and traditions.
Crispy, Juicy, and Delicious
After marinating, the chicken is coated with flour, then deep-fried to golden perfection. The result? Crispy, flavorful skin encasing juicy, tender meat. The texture is a delightful contrast that leaves you craving for more, bite after delicious bite.
A Street Food Staple
Pica Pollo is commonly found in local Dominican eateries, known as “pica pollo shops,” where it’s served hot and fresh, often accompanied by tostones (fried green plantains) or a simple side of rice and beans.
A Dish to Try at Home
The beauty of Pica Pollo is that it’s not just reserved for the streets of Santo Domingo or the coastal cafes of Punta Cana. With a little bit of effort and a passion for flavors, you can bring this Dominican delicacy into your own kitchen. Pair it with a refreshing mojito or a cold Presidente beer, and you have yourself an authentic Caribbean feast!
Try Some of my other Dominican Fried Recipes!
Dominican Pica Pollo – Fried Chicken
- Prep chicken. Cut thighs in half. Retain all skin on.
- In a large bowl, rinse the chicken under water. Drain. Squeeze juice of two limes and lightly massage into the chicken. Make sure skin stays on.
- Rinse with water once again and drain.
- Season with adobo, oregano, sazon and limes.
- Refrigerate, if you can, for a minimum of 2 hours or overnight.
- When ready to fry, heat a large skillet with enough oil to cover half the chicken's height over medium-high heat.
- Dredge chicken in flour.
- Place chicken in oil and fry until golden brown on one side. Flip and fry the other side until golden brown and chicken is fully cooked through.
- Serve with lime wedges. Perfect sides are rice and beans or fried green plantains.
Have you ever tried Pica Pollo, or are you interested in making it at home? Share your thoughts and experiences in the comments below!