Fried Chicken Chunks Chicharrones De Pollo Dominican Recipes

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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

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

CHICARRONES DE POLLO (PUERTO RICAN FRIED CHICKEN) RECIPE - (4.1/5)



Chicarrones de Pollo (Puerto Rican Fried Chicken) Recipe - (4.1/5) image

Provided by carvalhohm

Number Of Ingredients 14

SEASONING:
4 cloves Garlic
1 teaspoon Olive Oil
1/2 teaspoons Vinegar
2 teaspoons Orange Or Lime Juice
1 teaspoon Oregano
1-3/4 teaspoon Salt
2 whole Black Peppercorns
CHICKEN:
3 pounds Chicken, Bone-in And Skin On
2 cups Flour
1 envelope Sazon (1 Ounce Packet)
1/4 teaspoons Black Pepper
Vegetable Oil, For Frying

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.

CHICHARRóN DE POLLO [+ VIDEO] (CRISPY FRIED CHICKEN BITES)



Chicharrón de Pollo [+ Video] (Crispy Fried Chicken Bites) image

Chicharrón de Pollo (Crispy Fried Chicken Bites): Flavorful and crispy, you can find it in any humble restaurant in the Dominican Republic. A must try.

Provided by Clara Gonzalez

Categories     Dinner     Lunch

Time 20m

Number Of Ingredients 8

2 pound [0.91 kg] of chicken thighs
1/2 cup all-purpose flour
3 teaspoon salt
1 teaspoon pepper (freshly-cracked, or ground)
1 teaspoon oregano (dry, ground)
1 teaspoon garlic powder
2 cups oil for frying
2 limes cut into wedges

Steps:

  • Ready chicken: Remove meat from bones. Cut chicken into small pieces that you could eat in one or two bites. Leave the skin on the chicken. You can use the leftover bones and parts to make broth. Set chicken pieces aside.
  • Coat chicken: Combine flour, salt, pepper, oregano, and garlic powder. Mix well. Coat the chicken strips with this mixture. Shake excess off.
  • Fry: Heat oil in a deep pan over medium heat (350 ºF [175 ºC). Deep fry the chicken until it turns golden brown (3-4 minutes on each side) --careful with hot oil splatters! Fry them three by three to avoid lowering the oil temperature too much.Place on a paper towel to drain excess oil.
  • Serve: Garnish with lime wedges and serve with tostones.

Nutrition Facts : Calories 293 kcal, Carbohydrate 11 g, Protein 30 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 144 mg, Sodium 1298 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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     Caribbean Recipes

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

CHICHARRONES DE POLLO (CRISPY FRIED SAVORY CHICKEN CHUNKS)



Chicharrones De Pollo (Crispy Fried Savory Chicken Chunks) image

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

1 frying chicken
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup rum
3 garlic cloves, minced
1/4 teaspoon powdered ginger
1 bay leaf
1 teaspoon oregano
1 teaspoon ground cumin
2 sazon goya
1/2 tablespoon garlic powder
2 cups flour
1 tablespoon salt
1 teaspoon pepper
vegetable oil (for deep frying)

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.

CHICHARRONES DE POLLO (CHICKEN DOMINICAN-REPUBLIC STYLE)



Chicharrones De Pollo (chicken Dominican-republic Style) image

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

1/2 cup fresh lime juice (about 2 medium limes)
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 1/4 lbs boneless chicken breasts, strips
1 cup flour
1 teaspoon sweet paprika
3/4 teaspoon black pepper
1/2 teaspoon salt (or to taste)
vegetable oil, about 1 to 1/2 cups (for frying)

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

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