Go Back
To make Dominican Pica Pollo, gather these essential ingredients. Each plays a vital role in creating that crispy, flavorful chicken. - 4 chicken thighs, bone-in and skin-on - 2 cups buttermilk - 1 tablespoon freshly squeezed lime juice - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1/2 teaspoon cayenne pepper (adjust according to your spice preference) - 2 cups all-purpose flour - Vegetable oil, for frying - Fresh parsley, finely chopped (for garnish) - Lime wedges (for serving) The chicken thighs give the dish rich flavor. The buttermilk and lime juice tenderize the meat. The garlic and onion powders add depth. Smoked paprika and oregano infuse it with warmth. Salt, black pepper, and cayenne pepper elevate the taste. For coating, the all-purpose flour ensures a crispy exterior. Vegetable oil is perfect for frying, providing the right heat and flavor. Remember to check the Full Recipe for detailed steps and tips! Start by mixing the marinade base. In a large bowl, whisk together: - 2 cups buttermilk - 1 tablespoon freshly squeezed lime juice - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1/2 teaspoon cayenne pepper This mix creates a flavorful marinade. Submerge the chicken thighs into the marinade. Ensure they are fully covered. You can cover the bowl with plastic wrap or put it in a resealable bag. For the best taste, marinate overnight. If in a hurry, four hours works too. Next, set up your dredging station. Place 2 cups of all-purpose flour in a shallow dish. Take each marinated chicken thigh out, letting the excess marinade drip off. Dredge the chicken in the flour. Make sure to coat it evenly and shake off any extra flour. This helps form a nice crust. Now, it’s time to fry. Pour vegetable oil into a deep skillet. Aim for about 1 inch deep. Heat the oil to 350°F (175°C). Use a cooking thermometer to check. Once hot, carefully lower the chicken thighs into the skillet, skin-side down. Fry for 7 to 8 minutes on each side. They should turn golden brown. Check with an internal thermometer; it should read 165°F (74°C). After frying, transfer the chicken to a plate lined with paper towels. This helps absorb any extra oil. To serve, arrange the golden-brown chicken on a platter. Nestle lime wedges around it and sprinkle with fresh parsley. This adds color and flavor. Pair it with fluffy rice and beans or a fresh salad for a complete meal. For any leftovers, store them in an airtight container. Keep them in the fridge for up to three days. Enjoy your delicious Dominican Pica Pollo! You can find the Full Recipe linked above. Marinating is key for great flavor. I like to marinate the chicken for at least 4 hours. For the best taste, marinate overnight. The longer marinating time allows the spices to soak in. Choosing the right oil is also important. Use vegetable oil or canola oil. These oils have a high smoke point, making them ideal for frying. They keep the chicken crispy and flavorful. After frying, keep that skin crispy! Place the chicken on paper towels. This helps absorb extra oil. Serve the chicken hot for the best crunch. Avoid overcrowding the frying pan. If you add too much chicken at once, it can lower the oil temperature. This leads to soggy chicken instead of crispy goodness. Do not skip the dredging process. This adds a crunchy layer. Make sure to coat each piece of chicken well with flour. Shake off extra flour to avoid clumps. Lastly, always check the internal temperature. Use a meat thermometer. The chicken should reach 165°F (74°C) to ensure it is cooked safely. {{image_4}} You can use chicken breasts or wings instead of thighs. Chicken breasts cook faster and can be very juicy if you marinate them well. Wings add a fun finger-food aspect to your meal. If you want to adapt this recipe for other meats, try pork or beef. Season these meats with the same marinade. They may need longer cooking times, so watch them closely. For a vegetarian option, use cauliflower or tofu. Cauliflower can mimic the texture of fried chicken. Marinate it like you would chicken, then fry until golden brown. Tofu takes on flavors well, so it will soak up the marinade nicely. You can modify the cayenne to control the heat. If you want a milder dish, cut the cayenne in half. This will still give you flavor without too much spice. To add more complexity, mix in spices like cumin or coriander. These spices will give your Pica Pollo a unique twist. If you love heat, try adding crushed red pepper flakes. They can enhance the flavor without overwhelming it. After enjoying your delicious Pica Pollo, let the chicken cool down. Place it in a shallow dish or an airtight container. This helps air circulate and keeps the chicken fresh. Store it in the fridge for up to three days. Always check for any off smells or changes in texture before eating. To freeze Pica Pollo, let it cool completely. Wrap each piece in plastic wrap, then place in a freezer bag. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, take the chicken out of the freezer. Thaw it in the fridge overnight for the best results. To reheat, place it in an oven set to 350°F (175°C) for about 15-20 minutes. This keeps the chicken crispy and juicy. Enjoy your meal! Dominican Pica Pollo is a popular fried chicken dish. It is famous in the Dominican Republic. This dish is often enjoyed at parties and family gatherings. It brings people together over delicious food. The chicken is marinated in a flavorful mix, then fried until crispy. This dish reflects the rich culture of the Dominican Republic. Each bite bursts with flavor, making it a favorite among locals and visitors alike. Yes, you can use different marinades to change the flavor. For a citrus twist, try orange juice instead of lime. A vinegar-based marinade adds tanginess. You can also use soy sauce for an Asian flair. For a spicy kick, add hot sauce to your marinade. Feel free to get creative with herbs and spices. Each variation gives a unique taste to your Pica Pollo. Pica Pollo pairs great with many sides. Here are some popular options: - Rice and beans: A classic combination that complements the chicken well. - Fried plantains: Sweet and savory, they add a nice touch. - Salad: A light salad balances the richness of the chicken. - Mangu: This mashed plantain dish is a Dominican favorite. - Coleslaw: Adds crunch and freshness to your meal. These sides enhance the meal and make it even more enjoyable. This blog shared how to make delicious Dominican Pica Pollo. You learned about key ingredients, marinating, and frying techniques. I covered tips for perfect crispiness and how to avoid common mistakes. Plus, I suggested variations and storage methods. In the end, cooking should be fun and easy. Keep experimenting with flavors and enjoy your meals. Don't forget, perfecting your dish takes practice. Enjoy your cooking journey!

Dominican Pica Pollo

Dive into the delicious world of Crunchy Dominican Pica Pollo! This savory chicken dish, marinated to perfection in buttermilk and spices, delivers crispy skin and mouth-watering flavors. Learn the step-by-step process to create this authentic dish that’s sure to impress. Perfect for any meal, your family will be asking for seconds! Click through for the full recipe and make mealtime a fiesta!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs, bone-in and skin-on

2 cups buttermilk

1 tablespoon freshly squeezed lime juice

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper (adjust according to your spice preference)

2 cups all-purpose flour

Vegetable oil, for frying

Fresh parsley, finely chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In a large mixing bowl, whisk together the buttermilk, lime juice, garlic powder, onion powder, smoked paprika, oregano, salt, black pepper, and cayenne pepper until well combined to create a flavorful marinade.

    Submerge the chicken thighs into the marinade, ensuring they are fully covered. Cover the bowl with plastic wrap or transfer the mixture to a resealable bag. Refrigerate for a minimum of 4 hours, but for optimal flavor and tenderness, marinate overnight.

      When ready to cook, prepare a dredging station by placing the all-purpose flour in a shallow dish. Remove each marinated chicken thigh from the marinade, allowing excess to drip off, then dredge in the flour. Make sure to coat the chicken evenly and shake off any surplus flour to prevent clumping.

        In a deep skillet or frying pan, pour in enough vegetable oil to reach about 1 inch deep. Heat the oil over medium heat until it reaches a safe frying temperature of 350°F (175°C); you can use a cooking thermometer to check the temperature.

          Once the oil is hot, carefully lower the coated chicken thighs into the skillet, placing them skin-side down. Fry the chicken for 7 to 8 minutes on each side, or until they are golden brown and an internal thermometer reads 165°F (74°C), ensuring they are fully cooked.

            After frying, transfer the chicken thighs to a plate lined with paper towels to absorb any excess oil and keep the skin crispy.

              Serve the Pica Pollo immediately while hot, garnished with a sprinkle of chopped parsley and accompanied by lime wedges for that extra pop of brightness.

                Prep Time: 15 mins | Total Time: 4 hrs 30 mins | Servings: 4

                  - Presentation Tips: Arrange the golden-brown chicken on a large serving platter, nestling lime wedges around it, and topping with fresh parsley for a vibrant look. Complement the dish with a side of fluffy rice and beans or a light, refreshing salad for a complete meal experience.