Chicharron de Pollo is made with seasoned chicken thighs chunks, marinated in a citrusy-garlicky rum marinade, coated in flour, then fried to crispy perfection.
Whisk together garlic, onions, lime juice, olive oil, and rum. Place the chicken in the bowl and toss to coat. Cover the bowl and marinate in the fridge for 1-3 hours.
Add flour, cumin, oregano, annatto, salt, and pepper to shallow dish. Remove chicken from marinade and coat in the flour mixture. Once all the chicken has been coated, coat them in the mixture a second time then transfer them to a plate.
In a large pot, add enough vegetable oil to cover the chicken. Heat oil to 400ºF. Fry the chicken in small batches for 4-5 minutes each until they’re cooked through and golden brown. Drain fried chicken chunks on paper towel-lined plates.