Cue Up The Episode!

Make sure to listen to Elizabeth Coulter on The Storied Recipe Podcast, Chosen for This? Special Needs, Seizures, and Keto while you make her Pollo Frito (Puerto Rico Fried Chicken) recipe!

Make The Recipe

1. Cut a slit in each drumstick. Put them in a big bowl and sprinkle adobo all over the chicken.
2. Sprinkle all ingredients over chicken, except vinegar and olive oil. Whisk those two together and pour it all over the chicken.
3. With your hands, toss the chicken so everything is covered by all ingredients.
4. Cover it and let it marinate for a day.
5. The next day, put 2 cups of canola oil in a pan on medium heat (or fill a deep fryer with enough oil to submerge the chicken). Wait till the oil is hot (350°F / 175°C). If you don't have a thermometer, watch for the surface of the oil to start rippling.
6. If desired, also heat the oven to 350°F / 175°C to keep the chicken warm after frying.
7. Then add the chicken and make sure the chicken doesn't touch - only a few at a time.
8. Cover the chicken while cooking for at least 3 min and then uncover and cook them for another 4-6 minutes or until crispy.
9. If the skin is golden and crispy, but the meatiest part is less than 180°F / 82°C, just pop it in a 350°F / 175°C oven for about 10 minutes and test again. All drumsticks in the post images were finished in the oven.