Crispy Dominican Chicharrón de Pollo with Tostones and Fresh Lime

In a large bowl, combine the chicken pieces, minced garlic, sour orange juice, dried oregano, salt, and black pepper. Mix well to ensure all chicken is coated. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.

Heat the vegetable oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (175°C).

Carefully add the marinated chicken pieces to the hot oil, working in batches to avoid overcrowding the pot. Fry for 5-7 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.

While the chicken is frying, or after it's done, fry the plantain rounds in the same hot oil for 3-4 minutes per batch, until lightly golden. Remove them from the oil and place on a cutting board.

Using a tostonera (plantain press) or the bottom of a heavy glass, flatten each plantain piece to about 1/4-inch thickness.

Return the flattened plantains to the hot oil and fry for another 2-3 minutes, or until deeply golden and crispy. Remove and drain on paper towels, seasoning lightly with salt immediately.

Serve the crispy Chicharrón de Pollo and Tostones hot, with fresh lime wedges for squeezing over both.