Dominican Crackling Chicken Recipes

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DOMINICAN FRIED CHICKEN (CHICHARRONES DE POLLO)



Dominican Fried Chicken (Chicharrones de Pollo) image

Try this fried chicken recipe from the Dominican Republic. It is marinated in lime and garlic, then coated in seasoned flour and fried until crispy.

Provided by Hector Rodriguez

Categories     Dinner     Entree     Lunch

Time 1h6m

Number Of Ingredients 13

For the Chicken:
2 1/2 pounds boneless chicken (uniformly cut strips, breasts, tenders, thighs or mixed)
For the Marinade:
1 cup lime juice
4 tablespoons soy sauce
2 tablespoons Worcestershire sauce
4 cloves garlic (minced)
For the Seasoned Flour Coating:
2 cups all-purpose flour
2 teaspoons paprika (Spanish)
1 1/2 teaspoons black pepper (or to taste)
1 teaspoon salt (or to taste)
3 to 4 cups vegetable oil (or amount needed for frying)

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.

Nutrition Facts : Calories 564 kcal, Carbohydrate 29 g, Cholesterol 126 mg, Fiber 1 g, Protein 45 g, SaturatedFat 4 g, Sodium 868 mg, Sugar 1 g, Fat 29 g, ServingSize 2 1/2 pounds (4-6 servings), UnsaturatedFat 0 g

DOMINICAN CRACKLING CHICKEN



Dominican Crackling Chicken image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 3h45m

Yield 6 servings

Number Of Ingredients 9

1/2 cup fresh lime juice
1/2 cup heavy soy sauce or dark soy sauce
1/2 teaspoon salt
2 2-pound frying chickens, each cut into 16 pieces
1 quart vegetable oil
2 cups flour
2 teaspoons freshly ground pepper
2 teaspoons cayenne pepper
2 limes, cut into sixths

Steps:

  • In a large stainless-steel or glass bowl, combine lime juice, soy sauce and salt. Add chicken; stir, refrigerate and allow to marinate at least 3 hours.
  • Pour oil into a wok or large pot and heat over medium heat until very hot, but not smoking. Meanwhile, combine flour, pepper and cayenne in a paper bag and set aside.
  • Drain chicken and pat dry. Drop 3 or 4 chicken pieces into the bag with the seasoned flour and shake until well coated; repeat with remaining chicken.
  • Using a slotted spoon, slowly add the chicken, a few pieces at a time, to the oil and deep-fry until golden brown, about 3 minutes per side. Drain on paper towels and keep warm until served. Serve with lime wedges.

DOMINICA CALYPSO CHICKEN



Dominica Calypso Chicken image

Calypso chicken is made through out the Caribbean. This is the traditaionl Dominica (not Dominican Republic) style. From dominica-weekly.com Cooking time includes time to marinade

Provided by Az B8990

Categories     Chicken

Time 4h

Yield 6 , 6 serving(s)

Number Of Ingredients 14

3 lbs chicken
1/4 lb cashew nuts
6 slices ginger
3 green onions
4 ounces mushrooms
2 garlic cloves
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons sugar
3 tablespoons red wine
2 tablespoons margarine
1/4 teaspoon chopped fresh thyme
1 tablespoon vinegar
oil (for frying)

Steps:

  • Cut up chicken in pieces and wash in cold water with a piece of lemon.
  • Rinse well in cold water and place in a large bowl.
  • Season with salt, pepper one clove garlic (crushed), vinegar and thyme. Allow to marinate for 3 hours.
  • In a large skillet, heat margarine and add sugar; when very hot, brown chicken.
  • In another fry pan, heat some oil and fry cashews and set aside.
  • In the same pan, fry together the garlic, mushrooms, onions and ginger.
  • Add wine and about ¼ cup water to the original cooking skillet.
  • Add chicken and cook for about 25 minute until chicken is tender.
  • Thicken with a little flour softened with some warm water.
  • Cook for another 3 minutes.
  • Sprinkle with cashew nuts and serve.

FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN



Fried Chicken Chunks (Chicharrones De Pollo) Dominican image

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

1 pound skinless, boneless chicken breast meat - cut into chunks
½ cup dark rum
½ cup lemon juice
½ cup minced garlic
¼ cup Worcestershire sauce
3 tablespoons garlic powder
1 teaspoon adobo seasoning
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground coriander
2 (.18 ounce) packets sazon with coriander and achiote
3 cups all-purpose flour
4 cups corn oil for frying

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

POLLO GUISADO (DOMINICAN STEWED CHICKEN)



Pollo Guisado (Dominican Stewed Chicken) image

After spending many years living in the Dominican Republic, nothing takes me back more than making a big batch of pollo guisado, the most tender, flavorful chicken you'll ever eat. Serve this with Dominican rice and beans and a slice of fresh avocado. The hard-to-find Dominican ingredients can easily be ordered online.

Provided by Pepita

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 45m

Yield 8

Number Of Ingredients 12

1 (3 to 3 1/2 pound) whole chicken, skin removed and cut into pieces
¼ cup rancho adobo sazon criollo, or to taste
1 red onion, chopped into large pieces
2 Cubanelle peppers, chopped
¼ cup sazon liquido
1 tablespoon garlic paste
⅓ cup vegetable oil
1 tablespoon light brown sugar
⅓ cup tomato paste
1 stalk celery, chopped
2 tablespoons chicken bouillon powder, or more to taste
1 cup water

Steps:

  • Place chicken pieces in a bowl and season generously with ranchero sazon criollo. Add onion, Cubanelle peppers, sazon liquido, and garlic paste. Toss to coat chicken evenly.
  • Put oil in the bottom of a heavy pot. Add brown sugar and do not stir. Turn heat to medium-high and cook until sugar is very, very dark brown but not burned, 5 to 10 minutes. Carefully add chicken pieces to the pot 1 at a time, reserving vegetables and any liquid left in the bowl. Stir chicken, coating each piece with sugar-oil mixture. Cover and cook for 8 to 10 minutes.
  • Add tomato paste, celery, and bouillon powder to the pot and stir to combine. Cover and reduce heat to medium-low. Let stew until chicken is cooked and tender, 15 to 30 minutes.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 6 g, Cholesterol 72 mg, Fat 15.8 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 3.2 g, Sodium 1260.5 mg, Sugar 4.1 g

DOMINICAN POLLO GUISADO / STEWED CHICKEN



Dominican Pollo Guisado / Stewed Chicken image

This is my favorite dish, every time I visit my parents they must cook this for me. It's a traditional dish in Dominican families sometimes even served at least once a week. The adobo powder may be found in the Hispanic isle at your local supermarket. The Goya Adobo has a red cap. You'll find yourself seasoning everything with this. Serve with my Dominican Bean Stew / Habichuelas Rojas Guisadas

Provided by Kitty Kat Cook

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 (2 -3 lb) whole chickens, cut into pieces
2 -3 tablespoons lime juice (about the juice of 2 limes)
2 cubanelle peppers, seeded and chopped or 2 green bell peppers
1 small red onion, chopped
2 plum tomatoes, chopped
2 stalks fresh cilantro, with leaves
2 tablespoons oil
1/4 cup seedless olive, sliced (optional)
2 tablespoons tomato paste
1/2 teaspoon mashed garlic
1/2-1 tablespoon sugar
1/2 teaspoon crushed dried oregano
1/2 tablespoon salt
2 tablespoons goya brand original adobo seasoning

Steps:

  • Wash chicken with sterilized water and rub the chicken with the lime juice. In a bowl mix the chicken with peppers, tomatoes, onions and season with oregano, garlic and a pinch of salt. Liberally sprinkle with the adobo. Marinade for at least an hour and as much as to 3 days in the fridge.
  • In a large pot (cast iron pot preferred) heat the oil over medium-high heat, add the sugar and let it brown, then put the chicken in pot, reserve the vegetables and liquid. Saute until the meat is light brown. Add 2 tbsp of water, cover and simmer over medium heat until meat is tender adjusting water when necessary, add the rest of the ingredients (except tomato paste) including vegetables and marinade cover again and simmer adding more water if needed. There should be about 1" worth of liquid.
  • When the vegetables are tender mix 1/2 cup of water and the tomato paste and add to the pot add the cilantro continue to simmer over low heat to produce a thin sauce. Adjust salt to taste remove cilantro before serving. Serve over white rice with stewed beans.
  • Enjoy!

Nutrition Facts : Calories 416.7, Fat 30.3, SaturatedFat 7.6, Cholesterol 107, Sodium 1039.9, Carbohydrate 9.6, Fiber 2.1, Sugar 5.7, Protein 26.5

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