Chicken Chicharrones

Serves 2 entree portions


  • ¼ cup olive oil
  • 1½ lbs skinless, boneless chicken thighs
  • ¼ cup garlic, minced
  • pinch of fresh oregano
  • 1 tbsp cumin seeds, toasted & ground
  • 1 tbsp coriander seeds, toasted & ground
  • 1 tbsp chili powder
  • ⅓ cup white vinegar
  • kosher salt
  • cracked black pepper

Recommended Ingredients for Serving


Toast & Grind Spices

  1. Toast spice seeds in a heavy skillet over medium heat, about 3-4 minutes
  2. Allow seeds to cool, then grind finely in a spice/coffee grinder

Cook Chicken

  1. Place oil in a heavy‐bottomed skillet over high heat
  2. Add chicken and cook until it turns golden brown, 7-10 minutes. Stir occasionally and scrape the bottom of the pan to prevent sticking
  3. Add garlic and cook 2 more minutes. Stir constantly so the garlic doesn’t burn
  4. Add the oregano, cumin, coriander and chili powder
  5. Stir in the vinegar. Cook until chicken is glazed, about 1 minute more
  6. Season with salt and pepper, remove from heat

To Serve

  1. Serve on warmed tortillas with Andy's Lime Sour Cream and Salsa 101
  2. Garnish with wedges of lime