Pollo Criollo Dominican Chicken 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

POLLO GUISADO DOMINICANO (DOMINICAN STEWED CHICKEN RECIPE)



Pollo Guisado Dominicano (Dominican Stewed Chicken Recipe) image

Learn how to make Pollo Guisado Dominicano (Dominican Stewed Chicken) - a hearty dish that is a staple of Dominican cooking.

Provided by Vanessa

Categories     Main Course

Time 40m

Number Of Ingredients 15

2 pounds chicken ((legs and thighs))
¾ teaspoon adobo
½ teaspoon ground black pepper
1 teaspoon oregano
1 pack sazón
1 tablespoon lime juice, (freshly squeezed)
2 tablespoons sofrito
2 tablespoons vegetable oil
1 teaspoon brown sugar
1 cup of water
1 small red onion, (chopped into fine strips)
½ green bell pepper, (cut into thin slices)
½ red bell pepper, (cut into thin slices)
½ cup tomato sauce
1 tablespoon cilantro, (roughly chopped)

Steps:

  • Season the chicken with adobo, ground black pepper, oregano, sazón, lime juice and about two tablespoons of sofrito.
  • Heat up vegetable oil in a large saute pan. Make sure to use a pan with a lid because you are going to cover it later.
  • Sprinkle brown sugar in the pan and let the sugar brown slightly. When the sugar starts to turn brown, carefully, add the chicken. Saute the chicken until the meat is light brown.
  • Add 1/4 cup of water. Cover and simmer over medium heat for 15 minutes, stirring and adding a bit of water as it becomes necessary.
  • Add onion, and pepper, cover and simmer until the vegetables are slightly cooked through.
  • Then, add the tomato sauce and half a cup of water, simmer over low heat to produce a light sauce. Add fresh cilantro.
  • Serve with a side of white rice, beans stew and maduros.

Nutrition Facts : Carbohydrate 8 g, Protein 21 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 403 mg, Fiber 2 g, Sugar 5 g, Calories 331 kcal, ServingSize 1 serving

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

POLLO CRIOLLO (DOMINICAN CHICKEN)



Pollo Criollo (Dominican Chicken) image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 4h30m

Yield Four servings

Number Of Ingredients 18

3 cloves garlic, minced
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon cider vinegar
1/2 cup dry white wine
3 tablespoons olive oil
1 3 1/2-to-4 1/2 pound chicken, cut up
1 cup flour seasoned lightly with salt and freshly ground black pepper
1/2 cup olive oil
1 large onion, minced
2 shallots, minced
3 cloves garlic, minced
1 cup tomato puree, or crushed stewed tomatoes
1/2 cup green olives, chopped
1 tablespoon sun-dried tomatoes, chopped
1 tablespoon capers, rinsed
Salt and freshly ground black pepper to taste

Steps:

  • Mix the garlic, nutmeg, salt and pepper together with the vinegar and white wine. Whisk in the olive oil. Add the chicken pieces, turning to coat well. Marinate in the refrigerator for 3 hours.
  • Remove the chicken, wipe off excess marinade and pat dry. Lightly dust each piece with the seasoned flour. Over medium-high heat, warm half of the olive oil in a nonstick skillet. Add the chicken and cook for 10 minutes. Turn and cook for 10 more minutes.
  • Remove the chicken and drain on a paper towel, pouring off as much oil as possible. Return the pan to high heat, add 1 cup of water, scrape well and simmer until the liquid is reduced by half. Set aside.
  • In a heavy casserole over medium heat, warm the remaining quarter cup of olive oil. Add the onion and cook until soft, about 5 minutes, stirring to avoid burning. Add the shallots and garlic and continue cooking, stirring occasionally, for 5 minutes. Add the broth resulting from the deglazing, as well as the tomato puree, and simmer for 5 minutes. Add the olives, sun-dried tomatoes and capers and stir. Simmer for a minute or 2, taste and adjust seasoning with salt and pepper.
  • Add the chicken, turning each piece so that it is covered as much as possible. Cover and simmer over low heat for 40 to 50 minutes, until a fork inserted into the thigh yields clear juice. Serve with beans and rice.

Nutrition Facts : @context http, Calories 1292, UnsaturatedFat 63 grams, Carbohydrate 59 grams, Fat 88 grams, Fiber 12 grams, Protein 67 grams, SaturatedFat 19 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams

DOMINICAN CHICKEN LOLLIPOPS: CHICHARRON DE POLLO



Dominican Chicken Lollipops: Chicharron de Pollo image

Provided by Food Network

Categories     main-dish

Time 34m

Yield 6 servings

Number Of Ingredients 19

2 shallots, peeled and trimmed
1 onion, cut into large dice
4 garlic cloves
1 bunch cilantro
1 bunch parsley
2 bay leaves
12 peppercorns
1/4 cup dried oregano leaves
3/4 cup white vinegar
1 1/4 cups salad oil
Salt
24 chicken wings trimmed and sectioned, tip and 2-bone section reserved for stock, meat pushed down to expose the single bone making a drummette or lollipop
Flour, for dredging
Canola oil, for frying
Jalapeno Dipping Sauce, recipe follows
1/2 cup red wine vinegar
2 tablespoons mustard
1 tablespoon honey
1 jalapeno, halved

Steps:

  • In a food processor, puree the shallots, onion, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add the oil (do not puree, just mix in) and season with salt. Cover the chicken drummettes with the marinade. Marinate chicken, covered and refrigerated, for at least 4 hours.
  • In a large size frying pan, heat 1-inch oil. Drain the chicken from the marinade. Dredge the chicken in flour, season with salt and pepper. Fry the drummettes until cooked through. Serve on a platter with Jalapeno Dipping Sauce.
  • In a small saucepan, heat the vinegar. Once warm, add the mustard, honey, and jalapeno. Boil for 2 minutes. Remove from the heat and serve.

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

DOMINICAN LOCRIO DE POLLO ( RICE AND CHICKEN)



Dominican Locrio De Pollo ( Rice and Chicken) image

One of my childhood favorites, had it quite often. Traditionally they do add the olives and sometimes even capers..but I don't like them.

Provided by Kitty Kat Cook

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

4 lbs roasting chickens, cut into parts
4 cups long grain white rice
8 cups water
5 tablespoons oil
2 tablespoons lime juice
1 teaspoon white sugar
4 tablespoons tomato paste
1/4 cup cubanelle pepper, chopped
1 small red onion, finely chopped
1 pinch ground oregano
1 teaspoon crushed fresh garlic
1 pinch ground black pepper
1/8 cup pitted olive, chopped (optional)
1/4 cup fresh cilantro, chopped
salt
1 chicken bouillon cube
3 tablespoons adobo seasoning (Goya)

Steps:

  • Wash the chicken parts in cold water. In a large plastic bag or air tight container with lid, place the chicken, add the cilantro, lime juice, garlic, onions, pepper, oregano, adobo seasoning and black pepper. Allow it to marinate for at least 10 minutes.
  • In a large cast iron pot over high heat, add 3 tbsp of oil (reserve 2) add sugar to heated oil, and quickly stir. Don't allow it to burn. When sugar turns brown (this will happen very quickly) add the chicken without the vegetables but don't discard them. Stir the chicken and cover. Reduce heat to medium and let it simmer for 10 minutes Adding tablespoons of water regularly if needed to prevent it from burning/sticking.
  • After 10 mins add the remaining water, the tomato paste, the reserved vegetables, and the chicken bouillon cube, and stir to combine until well mixed and paste and bouillon are dissolved. Taste and add salt to taste. Should be just a little saltier than you'd prefer, because the rice and chicken will absorb a lot of it.
  • Add the rice, once all the water has evaporated, cover and simmer over minimum heat. Wait 15 mins, uncover give it all a good stir from bottom to top and add the remaining 2 tbsp oil. Cover and wait another 5 minutes Taste rice for doneness, it should be firm but tender inside. If necessary, cover and leave another 5 minutes.
  • Serve with a side of green salad, tostones and avocados; Enjoy!

Nutrition Facts : Calories 1488.6, Fat 64.9, SaturatedFat 15.9, Cholesterol 214, Sodium 589.7, Carbohydrate 154.8, Fiber 3.4, Sugar 4.3, Protein 64.6

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