25 OF THE MOST AMAZING MEXICAN CHICHARRONES RECIPES
Provided by Eat Wine Blog Team
Number Of Ingredients 25
Steps:
- Pick a recipe from the list above
- Click the recipe name and visit the website
- Collect the ingredients and cook the food
- Enjoy - don't forget to leave a review
CHICARRONES DE POLLO (PUERTO RICAN FRIED CHICKEN) RECIPE - (4.1/5)
Provided by carvalhohm
Number Of Ingredients 14
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.
FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN
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
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
PAN FRIED PORK CHICHARRONES (CENTRAL AMERICAN STYLE)
Learned this recipe from my uncle who is the king of Q' and chicharrones! Very simple and can easily be turned into a wonderful easy meal. Just add salsa, onions and warm tortillas and you got your self some taquitos de chicharrones. Also makes a great breakfast taco. When choosing the meat, make sure to buy pork meat that has nearly the same meat to fat ratio (50/50). It will usually come cubed or cut up and ready for chicharrones (or it can sometimes be labeled as meat for carnitas). The difference is that carnitas take hours to bake and they are usually shredded afterwards and chicharrones have a higher fat content, take about 30 mins to fry and are not shredded. Be very careful when frying as chicharrones tend to splatter (a splatter screen comes in handy now). Avoid using a fork to handle pork during cooking process as piercing it causes juices (what makes meat tender) to leak out. Use tongs instead.
Provided by Chef Sarita in Aust
Categories Pork
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large frying pan on medium high.
- In a large bowl: Squeeze lemon juice over pork. Season pork with cumin, pepper and salt to taste. Pour orange juice over pork and toss. Let sit for about 30 minutes.
- Test oil rediness by dropping a small piece of pork into oil. If it sizzles instantly, it is ready.
- Discard marinade and place pork (slowly, one by one) into hot pan with tongs not fork. Cover with foil/lid and fry for about 15 minute Remove foil/lid and let fry for another 5 mins uncovered. Turn pork pieces and fry evenly on other sides (about 5-7 mins more). Finally, with tongs, stir pork around (turning frequently) in the hot pan for about 2 more mins or until you see a nice dark golden caramalized color on pork. Remove from pan with tongs and drain on paper towel. Serve warm.
Nutrition Facts : Calories 1475.7, Fat 143.9, SaturatedFat 26.2, Cholesterol 152, Sodium 132.5, Carbohydrate 5.6, Fiber 2.1, Sugar 0.1, Protein 44.1
CHICHARRON (FRIED PORK SKINS)
DH loves hot fried chicharrones with hot sauce, salt and lime! I prefer the tacos de chicharron, but this way is good too. Found this recipe on emerils.com; posting so I'll remember to make it for my sweetie!
Provided by KlynnPadilla
Categories Lunch/Snacks
Time 1h5m
Yield 2 lbs.
Number Of Ingredients 2
Steps:
- Cut pork skin into pieces 2 inches long and 1/2 an inch thick; season with salt. Cover and refrigerate 1 hour.
- Preheat fryer to 375. Fry the pieces about 5 minutes, until golden and crispy. Remove and drain on paper towels. Season to taste with salt; serve warm.
Nutrition Facts : Calories 3708.2, Fat 213, SaturatedFat 77.4, Cholesterol 646.4, Sodium 12505.8, Protein 417.1
CHICHARRONES DE POLLO
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
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
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