Chicharrón de Pollo

Chicharrón is, by definition, the skin of a young pig, deep-fried. Gross, I know. But it was actually the tipping point in me returning to meat. My first few months in Guatemala I tried to remain. But after offending some, and baffling others, and eating nothing but rice and potatoes in my homestay, I started to give. A bite of chicken here, of beef there. But I still considered myself a vegetarian…until I went to Zacapa.

“Just try a bite,” they said. So, I did. It was like bacon but a million times more amazing. Thick cut slabs. Crunchy yet chewy. Saturated with flavor (and fat). Salty. Delicious. After tasting, I let out a little groan of joy and said “I guess I can’t consider myself a vegetarian anymore.”

Now what you see above is not traditional chicharrón. I don’t even like it, but Hec loves this crap. When we get Pollo Campero (Guatemalan KFC) I give him the skin. Whenever I get a piece of chicken with skin, he gets the skin. I don’t like the texture and I don’t like the flavor. We make a prefect combination.

So when I was making my latest roasted chicken, I decided to remove the skin entirely, save the thighs and wings. Knowing this would break Hec’s heart, I decided to crisp it up in the frying pan with a generous glug of oil. That way I didn’t have to eat chicken with the skin, and he could enjoy it in its most exhaled form: fried.

I share this with you not so much as a recipe or technique, but more of a cultural nuance. Guatemalan’s love their chicharrón. I do enjoy a piece of the real thing every once in a while as well.

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One Response

  1. After tasting, I let out a little groan of joy and said “I guess I can’t consider myself a vegetarian anymore.”

    I remember that day; such an epiphany 😉

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