Chicharrones De Pollo Chicken Dominican Republic Style Recipes

FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN

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.

CHICHARRONES DE POLLO | DOMINICAN FRIED CHICKEN | MADE TO ORDER | CHEF ZEE COOKS

Steps:

• Brine chicken with white vinegar, cold water, & salt
• Brine & let rest for 30mins to an 1hour
• Afterwards, drain & rinse chicken
• Season with adobo, Dominican orégano, fresh thyme, tiny bit of cumin, sazón con achiote, fresh smashed garlic, & freshly squeezed limes
• Mix everything until it's well combine. Let marinate for at least 1hour or overnight
• In a separate bowl, season flour with garlic powder, onion powder, a touch of adobo *optional. Mix in all the ingredients making sure it's well combined
• Now dred chicken with flour making sure to dust off any extra flour
• Heat up canola or vegetable oil until it's really hot. ~350 degrees
• Slowly add in chicken and stir every once in awhile
• Fry chicken until golden brown
• Remove chicken and drain excess oil onto a paper towel
• Enjoy with freshly squeezed limes

DOMINICAN FRIED CHICKEN (CHICHARRONES DE POLLO)

Steps:

• Gather the ingredients.
• In a large nonreactive mixing bowl or plastic zip-top bag, combine lime juice, soy sauce, Worcestershire sauce, and minced garlic.
• Add the chicken strips and allow to marinate for 30 minutes or up to 3 hours.
• Gather the ingredients.
• In a separate mixing bowl or plastic zip-top bag, combine the flour, paprika, pepper, and salt and mix well.
• Remove the chicken from the marinade. Discard the leftover marinade . Pat the chicken pieces with paper towels. You want them moist enough for the coating to stick, but not so wet that it slides off.
• Coat the marinated chicken well with the seasoned flour mixture.
• Gather the ingredients.
• Place the vegetable oil for frying into a deep-sided frying pan, or use a deep fryer if you have one. Heat the oil over medium-high heat to 360 F (182 C).
• Don't overheat or under-heat the oil. You want the chicken to start cooking when you place it in the oil, but not spatter hot oil.
• Don't crowd the pan with the chicken. Fry it in batches until golden brown outside and completely cooked inside (about 2 minutes per side). The chicken should not be pink in the middle. The Food and Drug Administration recommends 165 F (74 C).
• Place chicken on a plate lined with a paper towel to absorb the oil. Keep the chicken warm until you are ready to serve it.

CHICHARRóN DE POLLO [+ VIDEO] (CRISPY FRIED CHICKEN BITES)

Steps:

• Ready chicken: Remove meat from bones. Cut chicken into small pieces that you could eat in one or two bites. Leave the skin on the chicken. You can use the leftover bones and parts to make broth. Set chicken pieces aside.
• Coat chicken: Combine flour, salt, pepper, oregano, and garlic powder. Mix well. Coat the chicken strips with this mixture. Shake excess off.
• Fry: Heat oil in a deep pan over medium heat (350 ºF [175 ºC). Deep fry the chicken until it turns golden brown (3-4 minutes on each side) --careful with hot oil splatters! Fry them three by three to avoid lowering the oil temperature too much.Place on a paper towel to drain excess oil.
• Serve: Garnish with lime wedges and serve with tostones.

CHICHARRONES DE POLLO (CHICKEN DOMINICAN-REPUBLIC STYLE)

Steps:

• Combine marinade ingredients in a plastic zipper bag.
• Add chicken strips and marinate in refrigerator for at least 3 hours.
• Combine flour, paprika, pepper and salt in another zipper bag.
• Transfer chicken strips to flour mixture, coating evenly.
• Heat oil over medium-high heat and fry chicken in batches of 4 strips (don't overcrowd; oil will cool down too much during cooking), taking about 4 minutes per side to brown outside and thoroughly cook insides.
• When done, transfer chicken strips to a plate lined with paper towels, and lightly sprinkle with salt.
• Cook remaining batches of strips, keeping others warm in a low-temp oven.

DOMINICAN CHICKEN LOLLIPOPS: CHICHARRON DE POLLO

Steps:

• In a food processor, puree the shallots, onion, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add the oil (do not puree, just mix in) and season with salt. Cover the chicken drummettes with the marinade. Marinate chicken, covered and refrigerated, for at least 4 hours.
• In a large size frying pan, heat 1-inch oil. Drain the chicken from the marinade. Dredge the chicken in flour, season with salt and pepper. Fry the drummettes until cooked through. Serve on a platter with Jalapeno Dipping Sauce.
• In a small saucepan, heat the vinegar. Once warm, add the mustard, honey, and jalapeno. Boil for 2 minutes. Remove from the heat and serve.

CHICHARRONES DE POLLO--PUERTO RICAN FRIED CHICKEN

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.

FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN

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.