b'Chicken Chicharrones with Fresh OreganoANDY HUSBANDSServes 4 as an appetizer or 2 as an entre These little nuggets of crispy, moist chicken are best eaten scooped up in a warm tortilla and drizzled with Limed Sour Cream. (See recipe on page 99.) The secret to the texture lies in the high heat; the meat comes awfully close to burning, so be prepared to act quickly.W cup Pompeian Extra Light Tasting Olive Oil1V pounds skinless, boneless chicken thighs, cut into 3-inch squaresKosher salt and freshly cracked black pepper to tasteW cup peeled and minced garlic1 tablespoon chili powder1 tablespoon cumin seeds, toasted and ground1 tablespoon coriander seeds, toasted and ground1 tablespoon fresh oregano, roughly choppedB dcup Pompeian Pomegranate Infused White Balsamic VinegarV lime, cut into wedgesIn a heavy-bottomed skillet over medium-high heat, heat the olive oil until it is hot but not smoking.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.Add the garlic and cook 2 more minutes, stirring constantly so the garlic doesnt 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 the heat. Season with salt and pepper.Squeeze the fresh lime over the chicken and serve hot with warm tortillas, Salsa 101 and Limed Sour Cream. (See recipes on page 99.)CHEF STELLINOS SUGGESTED WINE PAIRING:Two Oceans Sauvignon Blanc98'