CHICARRONES DE POLLO (PUERTO RICAN FRIED CHICKEN) RECIPE - (4.1/5)
Provided by carvalhohm
Number Of Ingredients 14
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
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
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
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
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 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
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 (CHICKEN DOMINICAN-REPUBLIC STYLE)
Fast and easy fried chicken strips with a little twist! Marinate chicken in a tasty lime and soy sauce-based marinade with plenty of garlic, then flour up and fry! Be traditional and serve with brown beans and rice, or dish up a fine fried potato product. Prep time includes marinating.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 4h40m
Yield 2-3 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 756.9, Fat 27.1, SaturatedFat 7.7, Cholesterol 181.6, Sodium 1852.6, Carbohydrate 57.6, Fiber 2.7, Sugar 2.5, Protein 68.2
CHICHARRONES DE POLLO
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
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
More about "chicharrones de pollo puerto rican fried chicken recipes"
CHICHARRON DE POLLO - TRADITIONAL PUERTO RICAN RECIPE
From 196flavors.com
5/5 (1)Category Main CourseAuthor Renards GourmetsTotal Time 50 mins
- Place the chicken in a glass container (do not use metal as it may react with vinegar) and mix with vinegar, garlic, olive oil and oregano. Season with salt and pepper.
- Spread the seasoning evenly over the chicken pieces. Cover with plastic wrap and marinate in the refrigerator for 6 hours.
CHICHARRONES DE POLLO - JO COOKS
From jocooks.com
DOMINICAN FRIED CHICKEN (CHICHARRONES DE POLLO) RECIPE
From thespruceeats.com
CHICHARRONES DE POLLO | DOMINICAN FRIED CHICKEN - CHEF …
From chefzeecooks.com
CHICARRONES DE POLLO (PUERTO RICAN FRIED CHICKEN) - TASTY …
From tastykitchen.com
CHICHARRON DE POLLO (PUERTO RICAN FRIED CHICKEN) - THE …
From thenoshery.com
CHICHARRONES DE POLLO (PUERTO RICAN FRIED CHICKEN)
From sites.google.com
CHICHARRON DE POLLO| CRUNCHY FRIED CHICKEN| BORICUA STYLE COOKING|
From youtube.com
CHICHARRON DE POLLO (CUBAN FRIED CHICKEN CHUNKS)
From asassyspoon.com
CHICHARRóN DE POLLO (PUERTO RICAN FRIED CHICKEN) - TASTE THE ISLANDS
From tastetheislandstv.com
CHICHARRON DE POLLO RECIPE - THERESCIPES.INFO
From therecipes.info
VEGAN CHICKEN CHICHARRONES - PLANT BASED BORICUA
From plantbasedboricua.com
MSN
FRIED CHICKEN (EASY) CHICHARRON DE POLLO - YOUTUBE
From youtube.com
VEGAN CHICHARRONES DE POLLO – VEGGIEJEVA
From veggiejeva.co
[RECIPE + VIDEO] CHICHARRóN DE POLLO (CRISPY FRIED CHICKEN BITES)
From dominicancooking.com
CHICHARRON DE POLLO (CRISPY CHICKEN BITES) - COOKED BY JULIE
From cookedbyjulie.com
CHICHARRON DE POLLO ~ FRIED CHICKEN - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
CHICHARRONES DE POLLO - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
PUERTO RICAN CHICKEN CHICHARRONES RECIPE - QUERICAVIDA.COM
From quericavida.com
CHICHARRON DE POLLO (PUERTO RICAN FRIED CHICKEN) | RECIPE - PINTEREST
From pinterest.com
CHICARRONES DE POLLO (PUERTO RICAN FRIED CHICKEN) | RECIPE | FOOD ...
From pinterest.com
CHICHARRóN DE POLLO - CRISPY PERUVIAN FRIED CHICKEN FRITTERS
From eatperu.com
CHICKEN CHICHARRONES RECIPE - THERESCIPES.INFO
From therecipes.info
CHICHARRONES DE POLLO (CRISPY FRIED SAVORY CHICKEN CHUNKS)
From cafedepuertorico.com
CHICHARRONES DE POLLO - COOK2EATWELL - RECIPES
From cook2eatwell.com
PUERTO RICAN CHICHARRON RECIPE – NORTHRICHLANDHILLSDENTISTRY
From northrichlandhillsdentistry.com
CHICHARRON DE POLLO (PUERTO RICAN FRIED CHICKEN) | RECIPE | BORICUA ...
From pinterest.ca
PUERTO RICAN CHICHARRONES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHICHARRONES DE POLLO--PUERTO RICAN FRIED CHICKEN RECIPE
From menuiva.com
CHICHARRON DE POLLO (PUERTO RICAN FRIED CHICKEN) | RECIPE
From pinterest.co.uk
CHICHARRONES DE POLLO PUERTO RICAN FRIED CHICKEN
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love