Andy Husband's Chicken Chicharrones with Fresh Oregano

• 1/4 cup olive oil
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 3-inch squares
• Kosher salt and freshly cracked black pepper, to taste
• 1/4 cup peeled and minced garlic
• 1 tablespoon cumin seeds, toasted and ground
• 1 tablespoon coriander seeds, toasted and ground
• 1 tablespoon roughly chopped fresh oregano
• 1/3 cup white vinegar
• 1/2 lime, cut into wedges

1. In a heavy-bottomed skillet over medium-high heat, heat oil until it is hot but not smoking.

 

2. Season the chicken with salt and pepper, and add it to the skillet. Cook until it turns golden brown and starts to fall apart, 7 to 10 minutes, stirring occasionally and scraping as it sticks to the bottom of the pan.

 

3. Add the garlic and cook 2 more minutes, stirring constantly so the garlic doesn’t burn. Add the chili powder, cumin, coriander, and oregano; cook for 1 minute. Stir in the vinegar and cook until the chicken is glazed, about 1 minute more. Remove from heat. Season with salt and pepper.

 

4. Squeeze the fresh lime over the chicken and serve hot with warm tortillas, Salsa 101 (page 24), and Limed sour Cream (page 22).