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Papi-Pollo

ECUADOR

Fried Chicken Over French Fries

SUBMITTED BY

Marcella

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Marcella introduced me to Papi-Pollo, the perfectly crunchy and flavor-packed fried chicken of my dreams!

Ecuador is a country rich in culinary traditions, with dishes that reflect a mix of indigenous, Spanish, and African influences. Among its many beloved street foods, Papi-Pollo stands out as a popular comfort meal enjoyed by locals and visitors alike. This dish, typically consisting of crispy fried chicken served with golden fries and a variety of sauces, has become a staple of Ecuadorian fast food culture. But where did it come from, and how did it gain such widespread popularity?

Origins of Papi-Pollo

The roots of Papi-Pollo can be traced back to the mid-20th century, when fried chicken started gaining popularity worldwide. Influenced by American-style fried chicken chains and the deep-frying techniques introduced by European settlers, Ecuadorians adapted the dish to their own tastes. The name “Papi-Pollo” itself is a playful combination of “papas” (potatoes) and “pollo” (chicken), highlighting the two key ingredients that define the meal.

While fried chicken had long been a part of Ecuadorian home cooking, its transformation into a fast food favorite began in the 1970s and 1980s. Small vendors and local restaurants started selling their own versions, often marinated with a blend of native spices to create a unique Ecuadorian twist. These early pioneers set the foundation for what would become a nationwide craving.

Growth and Popularity in Ecuador

As Ecuador’s economy expanded in the late 20th century, so did the demand for quick, satisfying meals. Fried chicken restaurants began popping up in major cities like Quito, Guayaquil, and Cuenca, offering affordable and delicious Papi-Pollo meals. The dish quickly became a go-to option for families, workers, and students looking for an easy yet flavorful meal.

A key reason for Papi-Pollo’s success was its adaptability. While the classic version consists of crispy chicken and fries, different regions of Ecuador added their own spin. Some areas serve it with yuca (cassava) fries, while others incorporate locally made sauces like aji criollo (a spicy, tangy salsa) or mayonesa de ajo (garlic mayo). These small but significant variations helped Papi-Pollo maintain its appeal across different parts of the country.

Modern Evolution and Global Influence

Today, Papi-Pollo continues to be a cornerstone of Ecuadorian fast food. It is widely available in both small, family-run eateries and large national chains. Ecuadorians abroad have also played a role in spreading Papi-Pollo’s fame, introducing it to international audiences in places with significant Ecuadorian communities, such as the United States and Spain.

In recent years, some restaurants have experimented with healthier cooking methods, such as oven-baked chicken or air-fried alternatives, while still preserving the dish’s signature flavors. Others have expanded their menus to include fusion versions, blending Papi-Pollo with global influences like Korean-style fried chicken or Latin American-inspired spice blends.

Papi-Pollo is more than just a meal; it’s a reflection of Ecuador’s evolving culinary identity. From its humble beginnings as a street food favorite to becoming a household name, this crispy chicken and fries combination continues to capture the hearts—and taste buds—of Ecuadorians everywhere. Whether enjoyed with a side of tangy aji sauce or a refreshing glass of Ecuadorian soda, Papi-Pollo remains a timeless classic in the country’s rich gastronomic landscape.

Papi-Pollo

Servings 3
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Equipment

  • Deep Fryer

Ingredients
  

  • 6 chicken thighs and/or drumsticks bone-in
  • 2 cups flour
  • 1 Tsbp salt
  • 1 Tbsp cumin
  • ½ Tbsp black pepper
  • 1 Tbsp ground oregano
  • 1 Tbsp paprika
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • ½ Tbsp white pepper
  • ½ tsp cayenne pepper
  • ½ tsp baking powder
  • cold soda water as needed
  • canola oil for frying
  • ketchup for serving
  • mayo for serving
  • cooked french fries for serving

Instructions
 

  • Mix all the dry ingredients well.
  • Divide the mix evenly into two shallow bowls.
  • To one of the bowls, slowly add cold soda water, whisking until you have a smooth, thick batter (not too runny).
  • In the dry mix bowl, add a few spoonfuls of the wet batter and mix lightly with your hands to create small clumps. These will stick to the chicken for an extra crispy texture.
  • Dip each chicken piece into the wet batter, then coat generously with the dry mix. Press slightly so the flour mixture adheres well.
  • Let the coated chicken rest for 15 minutes before frying to help the crust stick better.
  • Fry in hot oil (350°F / 175°C) until golden brown and crispy. Ensure the internal temperature reaches 165°F (75°C).
  • Drain on a wire rack for maximum crunch.
  • Serve on top of french fries and drizzle with ketchup and mayo.
Course: Dinner
Region: Latin America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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