Chicarrones De Pollo Puerto Rican Fried Chicken Recipe 415

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CHICARRONES DE POLLO (PUERTO RICAN FRIED CHICKEN) RECIPE - (4.1/5)



Chicarrones de Pollo (Puerto Rican Fried Chicken) Recipe - (4.1/5) image

Provided by carvalhohm

Number Of Ingredients 14

SEASONING:
4 cloves Garlic
1 teaspoon Olive Oil
1/2 teaspoons Vinegar
2 teaspoons Orange Or Lime Juice
1 teaspoon Oregano
1-3/4 teaspoon Salt
2 whole Black Peppercorns
CHICKEN:
3 pounds Chicken, Bone-in And Skin On
2 cups Flour
1 envelope Sazon (1 Ounce Packet)
1/4 teaspoons Black Pepper
Vegetable Oil, For Frying

Steps:

  • Combine all the seasoning ingredients in a mortar and pestle and mash it all together, set aside. If you don't have a mortar and pestle you can do this in a food processor. Take 3 pounds of chicken and trim off any excess skin, but do not remove the skin. Next, cut the chicken into chunks leaving the bone in. Using your biggest knife cut into the flesh of the chicken until you reach the bone, lay a towel over the back of the knife and pound it until it cuts through the bone. Do not saw into the bone because it can cause it to splinter. Lay the chicken in a glass dish (do not use metal as it could react with the vinegar) and pour seasoning over the chicken. Massage the seasoning evenly into the chicken. Cover and refrigerate for 4 hours or overnight. When ready to prepare chicken, heat enough oil to cover chicken in a large pot or Dutch oven. Heat oil to 400 degrees. While the oil heats combine flour, Sazon and pepper in a large zip loc bag, shake to combine ingredients. In batches, place chicken in the flour bag and shake until well coated. Shake off excess flour and place on baking grid until all chicken pieces are coated. When oil reaches 400 degrees, fry chicken pieces in batches for 3 minutes. Remove from oil and drain on a plate lined with paper towels. Once you've finished with all of the chicken, lower the heat of the oil to 300 degrees and place all of the chicken back into the pot. Cover and fry for 10 minutes. Remove chicken from oil and drain on a paper towel lined plate. Raise the heat again to 400 degrees. Fry the chicken in batches until dark golden brown, without burning. Remove chicken from oil and drain on paper towel lined plate. Ready.....set.....EAT! NOTE: Could you fry it without chopping it into chunks? Yes but it does take longer to cook. The goal with this chicken is when you fry it you get a crispness close to crispy pork rinds. I do not recommend using boneless chicken because the bone is what makes the meat juicy and tender. Removing the bone can cause your chicken to dry out. Finally don't skimp on the 3 time fry! It is essential to getting that perfect crisp to the skin.

FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN



Fried Chicken Chunks (Chicharrones De Pollo) Dominican image

This is a Dominican version of fried chicken with added flavors. You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones).

Provided by Tracie

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 4h40m

Yield 5

Number Of Ingredients 13

1 pound skinless, boneless chicken breast meat - cut into chunks
½ cup dark rum
½ cup lemon juice
½ cup minced garlic
¼ cup Worcestershire sauce
3 tablespoons garlic powder
1 teaspoon adobo seasoning
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground coriander
2 (.18 ounce) packets sazon with coriander and achiote
3 cups all-purpose flour
4 cups corn oil for frying

Steps:

  • Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. Cover and allow to marinate in refrigerator 4 hours.
  • Heat the oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
  • Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour.
  • Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes.

Nutrition Facts : Calories 653 calories, Carbohydrate 71.5 g, Cholesterol 55.4 mg, Fat 21.5 g, Fiber 3.4 g, Protein 30.1 g, SaturatedFat 3.2 g, Sodium 487.7 mg, Sugar 3.7 g

CHICHARRONES DE POLLO--PUERTO RICAN FRIED CHICKEN



Chicharrones De Pollo--Puerto Rican Fried Chicken image

This is my mom's recipe, and still my favorite. It's just as good at room temp as it is hot (well, almost).

Provided by Dozerzzzz

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 frying chicken
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup rum
2 garlic cloves, chopped
1 piece nickle-sized ginger, chopped
1 bay leaf
2 cups flour
1 tablespoon salt
1 teaspoon pepper
vegetable oil (for deep frying)

Steps:

  • Cut the chicken into chunks. You should get 10-16 pieces.
  • Combine the soy sauce, lemon juice, rum, garlic, ginger, and bay leaf in a bowl or zipper bag, add the chicken pieces, and let marinate at least 4 hours in the refridgerator (overnight is best).
  • Combine the flour, salt, and pepper, and put on a plate or waxed paper for dredging.
  • In an electric fryer, or on the stove, heat the vegetable oil to 375 degrees.
  • Once the oil has reached the correct temperature, dredge the chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
  • As you complete each batch, remove the cooked pieces to a rack to drain, and dredge and fry the next batch.
  • Serve with rice and beans. A salad is good here, too.

Nutrition Facts : Calories 525.2, Fat 18, SaturatedFat 5.1, Cholesterol 86.2, Sodium 2832, Carbohydrate 50.6, Fiber 2.1, Sugar 0.9, Protein 29.9

CHICHARRONES DE POLLO (PUERTO RICAN FRIED CHICKEN)



Chicharrones de Pollo (Puerto Rican Fried Chicken) image

Chicharrones de Pollo is perfectly crispy Puerto Rican fried chicken made with a simple but flavorful marinade and traditional island spices.

Provided by Salima Benkhalti

Categories     Entree

Time 2h30m

Number Of Ingredients 11

1 tsp olive oil
8 cloves garlic, minced
1 tbsp lime juice
2 tbsp white vinegar
2 tsp sazon seasoning (see note for substitute)
2 tsp adobo seasoning (see note for substitute)
5-6 chicken thighs, cut into bite sized pieces (about 3 lbs)
1 ½ cups all-purpose flour
1 tsp sazon seasoning (see note for substitute)
1 tsp adobo seasoning (see note for substitute)
5 cups vegetable oil, for frying

Steps:

  • In a glass container combine the marinade ingredients and mix well before adding in the chicken pieces and mixing to coat. Seal and refrigerate for at least two hours or overnight.
  • Once the chicken has marinated for at least 2 hours, combine flour with sazon and adobo seasoning in a large bowl or ziplock bag and mix to combine.
  • Heat the vegetable oil in a heavy bottomed pot. Add a few pieces of chicken to the bowl/bag and toss to coat each piece with flour. Once the oil is hot, fry the chicken in batches, for about 6 minutes or once they reach an internal temperature of 165.
  • Garnish with lime juice. Buen provecho!

CHICHARRONES DE POLLO



Chicharrones de Pollo image

Cuban chicken strips. Serve with rice or another side dish.

Provided by anjelita13

Categories     World Cuisine Recipes     Latin American     Caribbean     Cuban

Time 2h40m

Yield 6

Number Of Ingredients 13

1 cup fresh lime juice
½ cup light rum
1 medium onion, chopped
6 cloves garlic, mashed
1 ½ pounds boneless, skinless chicken breast, cut into strips
1 large egg
2 teaspoons water
¼ teaspoon ground cumin, or more to taste
¼ teaspoon crushed oregano, or more to taste
1 cup all-purpose flour
2 teaspoons salt, or more to taste
2 teaspoons ground black pepper, or more to taste
2 cups vegetable oil for frying

Steps:

  • Whisk lime juice, rum, onion, and garlic together in a bowl. Place chicken strips in a shallow glass baking pan and pour marinade over top. Mix up chicken so all pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
  • Beat egg and water together in a shallow bowl. Mix flour, 2 teaspoons salt, and 2 teaspoons pepper together in a second shallow bowl.
  • Heat oil in a large skillet over medium-high heat.
  • While the oil is heating, remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dip chicken in the egg wash, then dredge in the seasoned flour mixture until well coated.
  • Fry chicken in small batches (don't overcrowd the skillet) in the hot oil until all sides are golden brown and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 361.6 calories, Carbohydrate 23 g, Cholesterol 100 mg, Fat 12 g, Fiber 1.3 g, Protein 29.2 g, SaturatedFat 2.2 g, Sodium 849.9 mg, Sugar 1.6 g

CHICHARRONES DE POLLO



Chicharrones De Pollo image

Make and share this Chicharrones De Pollo recipe from Food.com.

Provided by KlynnPadilla

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup dark rum
1/4 cup fresh lime juice
1/4 cup soy sauce
1 tablespoon sugar
1 1/2 lbs boneless skinless chicken thighs, cut into 1 1/2 inch pieces
2 cups oil
1/2 cup flour
1/2 teaspoon paprika

Steps:

  • Stir together rum, lime juice, soy sauce, and sugar in a shallow bowl until sugar has dissolved. Add chicken and stir to coat. Marinate at room temperature for 25 minutes.
  • Heat 1 inch oil in a large deep skillet over med-high until it shimmers. Meanwhile, whisk together flour, paprika, and 1/2 teaspoons salt in a shallow bowl.
  • Drain chicken and pat dry. Dredge in flour, shaking off excess, then transfer to a plate.
  • Fry chicken in 3 batches, turning occasionally, until deep golden brown and cooked through, 6-7 minute per batch. Transfer to paper towels to drain.

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  • Combine all the seasoning ingredients in a mortar and pestle and mash it all together, set aside. If you don't have a mortar and pestle you can do this in a food processor.
  • Take 3 lbs of chicken trim off any excess skin, but do not remove the skin. Using your biggest knife cut into the flesh of the chicken until you reach the bone, lay a towel over the back of the knife and pound it until it cuts through the bone. Do not saw into the bone because it can cause it to splinter. Lay the chicken in a glass dish (do not use metal as it could react with the vinegar) and pour the seasoning over the chicken, massage the seasoning evenly into the chicken. Cover and refrigerate for 4 hours or overnight.
  • When ready to prepare chicken, heat enough oil to cover chicken in a large pot or dutch oven to 400 degrees.
  • While the oil heats combine flour, sazon and pepper in a large zip loc bag, shake to combine ingredients. In batches, place chicken in flour bag and shake until well coated. Shake off excess flour and place on a baking grid until all chicken pieces are coated.


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