Cuban Chicharrones De Pollo 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

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).

CUBAN CHICHARRONES DE POLLO

Steps:

• Cut up the chicken thighs into bite size pieces. Place in a bowl, plastic container with a lid or a large zip bag.
• To make the marinade, add the garlic, onion, lime juice and zest, and rum together in a blender or food processor and pulse until mixture is smooth. Pour the marinade over the chicken and toss the chicken pieces, making sure they're all covered in the marinade. Cover and/or seal tight and refrigerate for at least 2 hours to 8 hours.
• In a shallow plate whisk together the flour and seasonings.
• Heat the vegetable oil in a Dutch oven or a deep frying pan.
• While the oil is heating up, dredge the chicken pieces through the flour mixture.
• Fry a few pieces of chicken at a time, so that they don't stick together. They should take about 5 minutes before they're cooked through. You might want to cut into a piece to make sure it's no longer pink inside. Continue frying in batches until done.
• Garnish with fresh parsley and serve with lime wedges.

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.