Dominican Crackling 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

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.

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