Best 6 Chicharrones De Pollo Chicken Dominican Republic Style Recipes
In the vibrant culinary landscape of the Dominican Republic, one dish stands out with its tantalizing aroma and crispy texture: chicharrones de pollo. A beloved street food and a staple in many Dominican households, these deep-fried chicken pieces are a symphony of flavors and textures. Made with simple, everyday ingredients, this dish is a testament to the Dominican knack for transforming ordinary ingredients into extraordinary culinary delights.
This article presents two irresistible recipes for chicharrones de pollo, each with its own unique twist. The first recipe, "Chicharrones de Pollo al Estilo Dominicano" (Dominican-Style Chicharrones de Pollo), takes you on a traditional Dominican flavor journey. Marinated in a blend of garlic, oregano, and sour orange, the chicken pieces are coated in a crispy batter and fried to perfection. The result is a crispy outer shell that gives way to tender, juicy chicken meat, bursting with Dominican spices.
The second recipe, "Chicharrones de Pollo con Salsa de Aguacate" (Chicharrones de Pollo with Avocado Salsa), adds a refreshing twist to the classic dish. The chicken is marinated in a zesty blend of lime, cilantro, and cumin, then coated in breadcrumbs and fried until golden brown. The highlight of this recipe is the creamy avocado salsa, made with fresh avocados, tomatoes, onions, and cilantro. The salsa adds a cooling contrast to the crispy chicken, creating a harmonious balance of flavors.
Whether you prefer the traditional Dominican-style chicharrones de pollo or the refreshing avocado salsa variation, this article has something for every palate. Get ready to embark on a culinary adventure that will transport you to the heart of the Dominican Republic, one crispy bite at a time.
CHICHARRONES DE POLLO (CHICKEN DOMINICAN-REPUBLIC STYLE)
Fast and easy fried chicken strips with a little twist! Marinate chicken in a tasty lime and soy sauce-based marinade with plenty of garlic, then flour up and fry! Be traditional and serve with brown beans and rice, or dish up a fine fried potato product. Prep time includes marinating.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 4h40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Combine marinade ingredients in a plastic zipper bag.
- Add chicken strips and marinate in refrigerator for at least 3 hours.
- Combine flour, paprika, pepper and salt in another zipper bag.
- Transfer chicken strips to flour mixture, coating evenly.
- Heat oil over medium-high heat and fry chicken in batches of 4 strips (don't overcrowd; oil will cool down too much during cooking), taking about 4 minutes per side to brown outside and thoroughly cook insides.
- When done, transfer chicken strips to a plate lined with paper towels, and lightly sprinkle with salt.
- Cook remaining batches of strips, keeping others warm in a low-temp oven.
Nutrition Facts : Calories 756.9, Fat 27.1, SaturatedFat 7.7, Cholesterol 181.6, Sodium 1852.6, Carbohydrate 57.6, Fiber 2.7, Sugar 2.5, Protein 68.2
CHICHARRONES DE POLLO | DOMINICAN FRIED CHICKEN | MADE TO ORDER | CHEF ZEE COOKS
Guilty pleasures will never go out of style especially when the star of the show is Chicharron de Pollo- Dominican Fried Chicken....
Provided by admin
Categories Chicken
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Brine chicken with white vinegar, cold water, & salt
- Brine & let rest for 30mins to an 1hour
- Afterwards, drain & rinse chicken
- Season with adobo, Dominican orégano, fresh thyme, tiny bit of cumin, sazón con achiote, fresh smashed garlic, & freshly squeezed limes
- Mix everything until it's well combine. Let marinate for at least 1hour or overnight
- In a separate bowl, season flour with garlic powder, onion powder, a touch of adobo *optional. Mix in all the ingredients making sure it's well combined
- Now dred chicken with flour making sure to dust off any extra flour
- Heat up canola or vegetable oil until it's really hot. ~350 degrees
- Slowly add in chicken and stir every once in awhile
- Fry chicken until golden brown
- Remove chicken and drain excess oil onto a paper towel
- Enjoy with freshly squeezed limes
Nutrition Facts : Calories 200, Fat 20 grams
DOMINICAN CHICKEN LOLLIPOPS: CHICHARRON DE POLLO
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.
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.
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
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
Tips:
- To ensure crispy chicharrones, use a large skillet or pot with a heavy bottom. This will help distribute the heat evenly and prevent the chicken from sticking.
- Use a meat mallet to pound the chicken breasts until they are about ¼-inch thick. This will help them cook evenly and tenderize the meat.
- Be sure to season the chicken breasts liberally with salt, pepper, garlic powder, and oregano before frying. This will help them develop a delicious flavor.
- Fry the chicken breasts in batches so that they do not overcrowd the pan. This will help them cook evenly and prevent them from steaming.
- Once the chicken breasts are golden brown and crispy, remove them from the pan and drain them on paper towels. This will help remove any excess oil.
- Serve the chicharrones de pollo with your favorite dipping sauce, such as ketchup, mustard, or mayonnaise.
Conclusion:
Chicharrones de pollo is a delicious and easy-to-make Dominican dish that is perfect for any occasion. Whether you are serving it as an appetizer, main course, or snack, these crispy chicken pieces are sure to be a hit. With just a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy.
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