Chorri Pollo Recipes

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

Ingredients

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

CHICKEN CHORIZO (POLLO CON CHORIZO)

Chicken Chorizo (Pollo Con Chorizo) image

The star ingredient here is chorizo, a sausage I encountered in Spain and which gives this dish a wonderful flavour. It's not spicy as such, but full of flavour. Available from most supermarkets nowadays. Try for a unique experience

Provided by Andrew Sudron

Categories Chicken

Time 1h20m

Yield 3-5 serving(s)

Number Of Ingredients 11

Ingredients

150 -250 g chorizo sausage
4 -6 pieces chicken breasts (either whole or cut into bite-size pieces)
paprika (to season)
2 onions
6 garlic cloves (or garlic paste)
400 g canned tomatoes, passata (or equivalent)
2 bay leaves (fresh or dried, also called laurel)
brandy (to flavour) or red wine (to flavour)
salt and pepper (to flavour)
olive oil (for cooking)
boiled potatoes (to accompany)

Steps:

Season the chicken liberally with paprika.
Brown the chicken in a pan using the olive oil.
Remove the chicken.
Meanwhile chop the chorizo into pieces and add to the pan. (Some peel the 'skin' off, but this is optional. Don't boil the chorizo! Fry it).
Add and fry the onions with the chorizo; The juices from the chorizo will blend with the onion.
Add the garlic and continue to cook lightly for a few minutes.
Add the tomatoes, laurel, sherry, brandy and everything else, including the chicken.
Cook on the hob or in the oven for another hour, stirring if appropriate. (Or put in the slow cooker for a few hours).
Serve with boiled potatoes. Peas are a good accompaniment.

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