📝 About This Recipe
Pica Pollo is the soul of Dominican street food, beloved for its shatteringly crisp skin and deep citrus-herb infusion. Unlike standard fried chicken, it is marinated in a vibrant blend of Dominican oregano, garlic, and fresh lime juice, then lightly dusted in a seasoned flour that allows the natural flavors to shine. This recipe delivers a golden-brown crunch that transports you straight to a seaside shack in Puerto Plata.
🥗 Ingredients
The Chicken
- 3-4 pounds Whole chicken (cut into small, traditional pieces (drums, thighs, breasts halved, wings))
- 3 Limes (halved, for washing and marinating)
The Marinade (Sazón)
- 6 Garlic cloves (mashed into a paste with a pinch of salt)
- 1 tablespoon Dominican Oregano (dried, crushed between palms to release oils)
- 1/2 Red onion (finely grated or minced)
- 1 tablespoon Soy sauce (for depth of color and umami)
- 1.5 teaspoons Salt (adjust to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Chicken bouillon powder (optional, for authentic street-food flavor)
The Coating and Frying
- 2 cups All-purpose flour
- 1/2 cup Cornstarch (the secret to extra crispiness)
- 1 teaspoon Paprika (for a golden hue)
- 1 quart Vegetable oil (for deep frying (canola or peanut oil also work))
👨🍳 Instructions
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1
Place the chicken pieces in a large bowl. Squeeze the juice of 2 limes over the meat and rub the skins with the lime halves. Rinse briefly with cold water and pat thoroughly dry with paper towels; dry chicken is essential for the marinade to stick.
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2
In a small bowl or pilon (mortar and pestle), mash the garlic with salt until it forms a paste. Mix in the crushed Dominican oregano, grated onion, soy sauce, black pepper, bouillon powder, and the juice of the remaining lime.
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3
Rub the marinade all over the chicken pieces, ensuring you get under the skin. Cover and refrigerate for at least 2 hours, though 4 hours is ideal for maximum flavor penetration.
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4
Remove the chicken from the refrigerator 20 minutes before cooking to take the chill off. This ensures the chicken cooks evenly.
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5
In a large brown paper bag or a wide shallow dish, whisk together the flour, cornstarch, and paprika. The cornstarch is vital for that signature Dominican 'crunch'.
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6
In a deep heavy-bottomed pot or caldero, heat about 2-3 inches of oil to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
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7
Dredge each piece of chicken in the flour mixture, shaking off any excess. You want a thin, even coating—not a thick batter.
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8
Carefully lower 3-4 pieces of chicken into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy chicken.
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9
Fry the chicken for 12-15 minutes, turning occasionally. The chicken is done when it is deep golden brown and reaches an internal temperature of 165°F (74°C).
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10
Use a slotted spoon to remove the chicken and place it on a wire cooling rack set over a baking sheet. This allows air to circulate and keeps the bottom from getting soggy.
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11
Allow the chicken to rest for 5 minutes before serving. This lets the juices redistribute, making every bite succulent.
💡 Chef's Tips
Always use Dominican Oregano if possible; it has a stronger, more citrusy profile than Mediterranean varieties. Never skip the lime wash, as it removes the 'choquía' (gamey scent) and tenderizes the meat. Keep your oil temperature consistent; if it drops below 325°F, your chicken will absorb too much grease. For the crunchiest skin, avoid using egg or milk in the coating; the moisture from the marinade and the flour/cornstarch mix is all you need.
🍽️ Serving Suggestions
Serve hot with a side of crispy Tostones (twice-fried green plantains) and a pinch of salt. Accompanied by a simple 'Ensalada de Repollo' (Dominican cabbage slaw) with a vinegar-heavy dressing. Provide plenty of fresh lime wedges on the side for squeezing over the chicken just before eating. Pair with a glass of ice-cold Morir Soñando (orange juice and milk drink) or a Presidente beer. Dab with a little Dominican-style hot sauce or 'wasakaka' for an extra kick.