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
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 Caribbean Recipes
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
CHICHARRóN CASERA
Large jagged sheets of chicharrón, or pork crackling, can be found at any Mexico City market. Homemade chicharrón is wonderful with pico de gallo, any salsa, guacamole, or cooked in green sauce and served in a taco when soft.
Provided by Lesley Téllez
Number Of Ingredients 4
Steps:
- Preheat the oven to 250°F.
- Cut the skin into large, wide pieces, about 6 inches long by 4 inches wide.
- Place the skin on a rack set over a baking sheet and bake for 1 hour. Lower the heat to 200°F and bake for 2 to 3 more hours, until the skin is a dark caramel brown and the top is no longer moist or sticky. (The bottom may still be slightly moist with fat.) Wash the rack and baking sheet, return the rack to the pan, and set them next to the stove.
- Heat the oil in a large Dutch oven over high heat. When very hot (at least 320°F), add a piece of pork skin. After about 30 seconds, it should bubble and puff up into a chicharrón. Flip if necessary to make sure both sides are cooked. Once puffy and golden brown, transfer to your prepared baking sheet and season with salt. Repeat with the remaining pieces of pork skin.
- Serve as soon as the pieces have cooled, with salsa or guacamole if desired. Or store the pieces in an airtight container for snacking later. They will keep for up to 5 days.
CHICHARRONES DE POLLO (CRISPY FRIED SAVORY CHICKEN CHUNKS)
Although this recipe says chicharron it taste more like southern fried chicken. But it is out of this world
Provided by Michelle Figueroa
Categories Chicken Thigh & Leg
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into chunks, if you purchase from a butcher have them cut it into chunks to save time and effort. You should get 10-16 pieces.
- Combine soy sauce, lemon juice, rum, minced garlic, ginger, and bay leaf in bowl or zipper bag, add chicken pieces, and let marinate at least 4 hours in refrigerator (overnight is best).
- Combine flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate or waxed paper for dredging.
- In an electric fryer, or on the stove in a deep skillet or pot, heat vegetable oil (to 375 degrees if you have a thermometer).
- Right before frying, dredge 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 cooked pieces to a rack or paper towel lined plate to drain. Dredge and fry next batch.
CHUNKY CHICHARRONES
I was going to start dinner and did not know what to make so I decided to "Invent" something and it has become one of our favorites
Provided by Sandy Franco @sandyfrancoitsmyown
Categories Pork
Number Of Ingredients 10
Steps:
- cube pork into bite size pieces wash and set aside
- In a large ziplock bag combine flour salt pepper garlic powder and shake well
- Heat oil in deep frying pan, place pork into bag and shake well until completly covered deep fry until crispy.
- in seperate sauce pan saute garlic and tomatos in some oil oil when meat is cooked start adding to sauce and top off with fresh Cilantro
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- Procure Some Pork Skin. Depending on where you live, this might be the hardest part of making chicharrónes: you need to procure 1 1/2 to 2 pounds of fresh pork skin.
- Cut the pork skin into large pieces. The easiest way to cook chicharrónes is to roast the pork skin in large-ish pieces—about 6 inches long by 4 inches wide is a good manageable size.
- Roast the pork skin. Before you deep-fry the pork skin into puffy chicharrones, you need to roast it for a few hours at low heat to dry it out. Extra fat will drip out of the skin during this phase, so arrange the pork skin on a wire rack set inside a foil-lined rimmed baking sheet to catch the drips.
- Heat the frying oil. Traditionally, chicharrónes are fried in lard, but that can get a little stinky to do at home, so you can use canola, grapeseed oil, or another vegetable oil with a high smoke point instead.
- Deep-fry the chicharrónes. Add a piece of your roasted pork skin and watch it closely. It should start to bubble and pop and expand within 30 seconds—if it doesn't, your oil isn't hot enough.
- Season and Enjoy. As soon as the chicharrónes are finished frying, sprinkle them with salt. You can also sprinkle them with some chile powder or lime zest too if you want—but salt is the most essential ingredient.
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