Chicharrones De Pollo Daisy 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

CHICHARRONES DE POLLO--PUERTO RICAN FRIED CHICKEN



Chicharrones De Pollo--Puerto Rican Fried Chicken image

This is my mom's recipe, and still my favorite. It's just as good at room temp as it is hot (well, almost).

Provided by Dozerzzzz

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 frying chicken
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup rum
2 garlic cloves, chopped
1 piece nickle-sized ginger, chopped
1 bay leaf
2 cups flour
1 tablespoon salt
1 teaspoon pepper
vegetable oil (for deep frying)

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.

Nutrition Facts : Calories 525.2, Fat 18, SaturatedFat 5.1, Cholesterol 86.2, Sodium 2832, Carbohydrate 50.6, Fiber 2.1, Sugar 0.9, Protein 29.9

CHICHARRONES DE POLLO



Chicharrones de Pollo image

Cuban chicken strips. Serve with rice or another side dish.

Provided by anjelita13

Categories     World Cuisine Recipes     Latin American     Caribbean     Cuban

Time 2h40m

Yield 6

Number Of Ingredients 13

1 cup fresh lime juice
½ cup light rum
1 medium onion, chopped
6 cloves garlic, mashed
1 ½ pounds boneless, skinless chicken breast, cut into strips
1 large egg
2 teaspoons water
¼ teaspoon ground cumin, or more to taste
¼ teaspoon crushed oregano, or more to taste
1 cup all-purpose flour
2 teaspoons salt, or more to taste
2 teaspoons ground black pepper, or more to taste
2 cups vegetable oil for frying

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).

Nutrition Facts : Calories 361.6 calories, Carbohydrate 23 g, Cholesterol 100 mg, Fat 12 g, Fiber 1.3 g, Protein 29.2 g, SaturatedFat 2.2 g, Sodium 849.9 mg, Sugar 1.6 g

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.

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