Dominican Rum Marinade Recipes

DOMINICAN RUM MARINADE

Steps:

• Place the rum in a medium-size non-reactive saucepan, heat over medium heat, and, very carefully, using a long match and keeping your hair and long sleeves away from the pan, ignite the rum and allow it to burn itself out.
• In a small skillet over medium heat, heat the oil, then add the garlic puree and onions and cook, stirring, until soft but not brown.
• Add to the rum (once the rum has stopped flaming), along with the remaining ingredients, and heat through, stirring, until the sugar and salt have dissolved. Let cool before using.

FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN

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.

RUM CHICKEN MARINADE

Steps:

• Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.