CUBAN CHICHARRONES DE POLLO
These flavorful marinated and fried chicken bites can be served as an appetizer or main dish. This dish will require advance preparation to allow time to marinate.
Provided by PanNan
Categories Cuban
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut up the chicken thighs into bite size pieces. Place in a bowl, plastic container with a lid or a large zip bag.
- To make the marinade, add the garlic, onion, lime juice and zest, and rum together in a blender or food processor and pulse until mixture is smooth. Pour the marinade over the chicken and toss the chicken pieces, making sure they're all covered in the marinade. Cover and/or seal tight and refrigerate for at least 2 hours to 8 hours.
- In a shallow plate whisk together the flour and seasonings.
- Heat the vegetable oil in a Dutch oven or a deep frying pan.
- While the oil is heating up, dredge the chicken pieces through the flour mixture.
- Fry a few pieces of chicken at a time, so that they don't stick together. They should take about 5 minutes before they're cooked through. You might want to cut into a piece to make sure it's no longer pink inside. Continue frying in batches until done.
- Garnish with fresh parsley and serve with lime wedges.
Nutrition Facts : Calories 211.1, Fat 3.4, SaturatedFat 0.8, Cholesterol 63, Sodium 456.4, Carbohydrate 22.1, Fiber 1.8, Sugar 1.5, Protein 17.8
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
CHICHARRONES DE POLLO
Make and share this Chicharrones De Pollo recipe from Food.com.
Provided by KlynnPadilla
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Stir together rum, lime juice, soy sauce, and sugar in a shallow bowl until sugar has dissolved. Add chicken and stir to coat. Marinate at room temperature for 25 minutes.
- Heat 1 inch oil in a large deep skillet over med-high until it shimmers. Meanwhile, whisk together flour, paprika, and 1/2 teaspoons salt in a shallow bowl.
- Drain chicken and pat dry. Dredge in flour, shaking off excess, then transfer to a plate.
- Fry chicken in 3 batches, turning occasionally, until deep golden brown and cooked through, 6-7 minute per batch. Transfer to paper towels to drain.
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
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