Chicharron de pollo para pupusas (Chicken filling for pupusas)

You want pupusas with a protein but you don't like pork? Not to worry. I got you. The times I have ventured out and tried a chicken pupusa at restaurants in Houston, I've been dissapointed. Most of the time it tends to be shreeded chicken breast mixed in with cheese and they haven't been that flavorfull, so I mad emy own chicken pupusas at home. This recipe is perfect for people that love the pork chicharron pupusas but don't want to or can't eat pork. You will LOVE THIS RECIPE! If you want to see the video recipe head over to Instagram or TikTok.

How to make chicken chicharron for pupusas?

Ingredients:

• 2-3 lbs of boneless and skinless chicken thighs

• 1 tbsp Salt

• 1 tbsp ground black pepper

• 1/2 tbsp oregano

• 1 tsp paprika

• 1 stp ground cumin

• 1/2 tbsp chicken buillon

•  1/2 tbsp adobo

• 1/2 tbsp garlic powder

• 1/2 white onion

• 4-5 garlic cloves

• 1/2 green bell pepper

• 4-5 roma tomatoes

Instructions:

1. Cut the chicken thighs into 1-1/2 inch pieces

2. Clean the chicken with water, white vinegar, lime and salt... or don't, up to you!

3. Pat it dry and season with all the seasonings listed, cover and let it marinade for min 30 mins in the fridge or overnight!

4. Get a big frying pan and turn to medium heat.

5. Once the pan is hot add the oil, once it's hot add the chicken and cook until golden brown. Make sure the chicken pieces are spread out and don't pile them in. If your pot is smaller you may have to do this step in multiple batches to allow the chicken to fry.

6. Once the chicken gets to the perfect golden brown turn off the heat and place the chicken to drain on a frying rack.

7. Cut up the tomatoes, green bell pepper, onions into 1/2 inch pieces and peel the garlic cloves.

8. In the same pan add in your cut vegetables and lightly season with salt and pepper. Cover and let them stew for about 5 minutes or until the tomatoes start to dissolve.

9. Add your chicharron back in and sauté for 10 mins to allow the chicken to stew with the vegetables. This will add a delicious flavor, turn off the heat and let it cool.

10. Once cooled, it's time to process it. You can do this in a processor, blender or if you have a grinder you can use that as well. Process the chicken until it's a rought paste and you can still see tiny bits of chicken.

11. In the same pan you were using, turn the heat to medium and refry the processed chicken. Refry it until golden brown, it will take about 10 mins depending on the amount. Stir it often to prevent the bottom from burning.

12. Take it off the heat, allow it to cool. If you are making pupusas immediately I recommend you put the amount you'll be using in a container and place it in the fridge to cool for about an hour. Anything that you won't be using immediately needs to be stored in air tight containers and placed in the freezer. Divide portions based on how many pupusas you'll make at a time. Normally a cup of chicharron should be enough anywhere btw 6-10 pupusas depending on how much filling you add to each.