Ingredients
- Chicken pieces (thighs or drumsticks work best)
- A blend of spices: chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne pepper
- Lime juice for marinade
- Vegetables for sautéing: bell peppers, onions, zucchini
- Cooking oil for frying
Instructions
- In a large bowl, combine the chicken pieces with lime juice and all the spices. Cover and refrigerate for at least 2 hours, preferably overnight.
- Heat cooking oil in a large skillet over medium-high heat. Fry the marinated chicken pieces until golden brown, about 6-8 minutes per side, then drain on a wire rack.
- Sauté bell peppers, onions, and zucchini in a separate pan until tender-crisp, seasoning with salt, pepper, and chili powder.
- Serve the crispy Los Pollos Chicken hot alongside the sautéed vegetables and your favorite dipping sauce.
Notes
- Use fresh, high-quality spices for the best flavor.
- Marinate the chicken for as long as possible for deeper flavor.
- Avoid overcrowding the pan while frying to ensure even cooking.
- Adjust cayenne pepper to your desired spice level.
- Experiment with different dipping sauces to find your favorite pairing.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: South American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 piece
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg