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@studyhosh: Evening flow session with the most cozy lighting and vibe 🎧 #motivation #studystudystudy #studysession #studyinspiration #studygram #design #pinterest #designinspo #desksetup #deskspace #deskinspiration #deskdecor

Emma
Emma
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Wednesday 14 May 2025 07:20:25 GMT
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Chicharrones de pollo 😮‍💨 Ingredients Marinade: 5-6 Boneless, skinless chicken thighs (about 1.5 lb) cut into large, bite sized pieces 7 garlic cloves, finely minced Juice of 2 limes  2 tbsp. Achiote oil  1 tbsp. Sazon completa  1 tsp. salt Dredging mix:  1 ½ cup AP flour ½ cup cornstarch 2 tsp. Salt  4 tsp. Sazon completa For frying: 2 cups neutral oil, for frying Instructions In a bowl, combine the chicken pieces with the minced garlic, lime juice, achiote oil, sazon completa and salt. Toss well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 4 hours. In a large shallow dish, mix the flour, cornstarch, salt and sazón completa. Stir to combine. Remove the chicken from the marinade, allowing any excess liquid to drip off. Add the chicken pieces to the seasoned flour mixture, tossing until they are fully coated and set it aside.  In a deep pan or Dutch oven, heat the oil to 350°F. Working in batches, carefully drop the coated chicken pieces into the hot oil. Fry for 5–7 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F. Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil and salt immediately.
Chicharrones de pollo 😮‍💨 Ingredients Marinade: 5-6 Boneless, skinless chicken thighs (about 1.5 lb) cut into large, bite sized pieces 7 garlic cloves, finely minced Juice of 2 limes  2 tbsp. Achiote oil  1 tbsp. Sazon completa  1 tsp. salt Dredging mix:  1 ½ cup AP flour ½ cup cornstarch 2 tsp. Salt  4 tsp. Sazon completa For frying: 2 cups neutral oil, for frying Instructions In a bowl, combine the chicken pieces with the minced garlic, lime juice, achiote oil, sazon completa and salt. Toss well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 4 hours. In a large shallow dish, mix the flour, cornstarch, salt and sazón completa. Stir to combine. Remove the chicken from the marinade, allowing any excess liquid to drip off. Add the chicken pieces to the seasoned flour mixture, tossing until they are fully coated and set it aside.  In a deep pan or Dutch oven, heat the oil to 350°F. Working in batches, carefully drop the coated chicken pieces into the hot oil. Fry for 5–7 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F. Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil and salt immediately.

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