Pollo campero is a Latin-American dish made of brined chicken pieces that are fried until they are golden brown and crispy. Originating in Central America, it has become popular worldwide.
It’s the perfect combination of savory and spicy flavors, and it’s sure to be a hit with your family and friends!
In this article, we’ll show you how to make this authentic dish from scratch and provide some tips on what to serve it with. So let’s get started!
Pollo Campero is made of golden brown and crispy brined chicken pieces. It has become increasingly popular throughout the world. The word “campero” means rural in Spanish.
This dish was once served in small villages by campesinos or farmers who cooked it over an open fire. The dish is made up of chicken, brined in a mixture of water, salt, pepper, and chile flakes.
Pollo campero has an amazing flavor profile. It’s savory, slightly spicy, and very flavorful. The brine helps to keep the chicken moist and tender while the crispy coating adds a nice texture.
The spices used in the seasoning add another dimension of flavor that makes it truly unique.
The overall taste is one of total deliciousness!
The combination of the crunchy coating and succulent chicken creates a perfect balance of texture and flavor. As you bite into it, you’ll be hit with a burst of flavor that will leave your taste buds wanting more.
I first heard about Pollo Campero while on vacation in Central America. A family friend suggested we try it at the restaurant and the rest is history!
We were all immediately hooked – the combination of flavors was unlike anything I’d ever tasted before. I knew right away that I wanted to learn how to make it for myself and recreate that same amazing flavor.
Since then, I’ve been a huge fan of the Pollo Campero restaurant chain. The recipe they use is one of my favorites. It’s just like the one I had on vacation so many years ago – savory, flavorful, and perfect every time!
When I decided to make this dish at home, I consulted the original instructions as well as other variations online. After experimenting with different spices and seasonings, I finally landed on a combination that was just right – savory, slightly spicy, and full of flavor.
Making Pollo Campero at home is quite easy. Here’s everything you’ll need for this:
In a large bowl, combine the water, salt, pepper, and chile flakes. Add in the chicken pieces and stir to combine. Cover and refrigerate for at least 8 hours or overnight.
When you are ready to cook, remove the chicken from the brine and pat dry with paper towels.
In a shallow bowl, combine the flour, seasoning salt, black pepper, white pepper, cumin, curry powder, paprika, MSG, and cayenne pepper. Mix together until everything is evenly incorporated.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat to 350°F (175°C).
Take the chicken pieces one at a time and coat them in the flour mixture, shaking off any excess. Place the coated chicken pieces into the hot oil and fry for about 10 minutes, flipping halfway through so they are evenly cooked on both sides.
When the chicken is golden brown and cooked through, remove it from the oil and drain on a paper towel-lined plate.
Ready to serve.
– When bringing the chicken, make sure to use cold water! This will help to keep the chicken moist and flavorful.
– Make sure that your oil is hot enough before adding the chicken pieces. If it’s not hot enough, they won’t get crispy!
– Make sure to drain any excess oil off of the cooked chicken pieces before serving.
(PER SERVING)
1080 CALORIES
60g FAT
17g CARBS
111g PROTEIN
Pollo campero pairs perfectly with a variety of side dishes. Some popular options include Mexican rice, fried plantains, refried beans, and corn tortillas.
If you want to keep things light, you can serve it with a garden salad or roasted vegetables. For something more indulgent, try pairing it with mashed potatoes or macaroni and cheese.
If you have any leftovers, store them in an airtight container in the refrigerator. They will last for up to 3 days.
You can also freeze the cooked chicken pieces for up to 2 months. When you’re ready to eat them, just thaw and reheat!
Yes, pregnant women can eat Pollo Campero as long as it is cooked to a safe internal temperature. Make sure to use a thermometer to check that the chicken has reached 165°F (74°C). It’s also important to avoid cross-contamination by washing all surfaces and utensils used during preparation.
Pollo Campero is an amazing dish with a long history. It’s sure to become a favorite in your home with its incredible flavor and ease of preparation. All you need is some brined chicken, flour, and spices to create an amazing dish that will have everyone coming back for more!
Whether you’re making it for a family dinner or just for yourself, Pollo Campero is the perfect comfort food to enjoy any day of the week. So why not give it a try today? You won’t be disappointed!
Thank you for reading. Hope this information was helpful! Enjoy cooking your Pollo Campero at home! Feel free to share this article with your friends and family.
Pollo campero is a Latin-American dish made of brined chicken pieces that are fried until they are golden brown and crispy. Originating in Central America, it has become popular worldwide. It’s the perfect combination of savory and spicy flavors, and it's sure to be a hit with your family and friends!
