Best 3 Chicharrones De Pollo Puerto Rican Fried Chicken Recipes
Discover the tantalizing flavors of Puerto Rican cuisine with our comprehensive guide to preparing "Chicharrones de Pollo" - savory fried chicken nuggets that pack a punch of crispy, juicy goodness. Indulge in the authentic taste of Puerto Rico with our step-by-step recipes, featuring both traditional and modern variations. Learn the art of creating the perfect marinade for tender, flavorful chicken, and master the techniques for achieving that irresistibly crispy coating.
Embark on a culinary journey as we share insights into the history and cultural significance of this beloved dish. Unravel the secrets behind the unique blend of spices and herbs that give "Chicharrones de Pollo" its distinctive taste. Experiment with different cooking methods, including traditional frying and modern air-frying techniques, to suit your dietary preferences and cooking style.
Our collection of recipes caters to diverse tastes and dietary needs. Dive into the classic "Chicharrones de Pollo" recipe, a timeless staple that embodies the essence of Puerto Rican cuisine. For a healthier twist, explore our air-fryer variation, which delivers the same crispy texture with reduced oil content. Craving a spicy kick? Elevate your taste buds with our "Chicharrones de Pollo Picante" recipe, featuring a zesty blend of chili peppers and aromatic spices.
Unlock the secrets of creating the perfect dipping sauce to complement your "Chicharrones de Pollo." Discover the versatility of this dish as we introduce exciting serving suggestions and side dish pairings. Learn how to transform "Chicharrones de Pollo" into a complete meal or an irresistible party appetizer.
Join us on this culinary adventure as we delve into the world of "Chicharrones de Pollo" - a delectable symphony of flavors that will tantalize your taste buds and leave you craving more. Prepare to be amazed by the crispy crunch, juicy tenderness, and explosive flavors that make this dish a true masterpiece of Puerto Rican cuisine.
CHICHARRONES DE POLLO--PUERTO RICAN FRIED CHICKEN
This is my mom's recipe, and still my favorite. It's just as good at room temp as it is hot (well, almost).
Provided by Dozerzzzz
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken into chunks. You should get 10-16 pieces.
- Combine the soy sauce, lemon juice, rum, garlic, ginger, and bay leaf in a bowl or zipper bag, add the chicken pieces, and let marinate at least 4 hours in the refridgerator (overnight is best).
- Combine the flour, salt, and pepper, and put on a plate or waxed paper for dredging.
- In an electric fryer, or on the stove, heat the vegetable oil to 375 degrees.
- Once the oil has reached the correct temperature, dredge the chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
- As you complete each batch, remove the cooked pieces to a rack to drain, and dredge and fry the next batch.
- Serve with rice and beans. A salad is good here, too.
Nutrition Facts : Calories 525.2, Fat 18, SaturatedFat 5.1, Cholesterol 86.2, Sodium 2832, Carbohydrate 50.6, Fiber 2.1, Sugar 0.9, Protein 29.9
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.
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
Tips:
- For extra crispy chicharrones, double-coat the chicken pieces in the flour mixture.
- Use a heavy-bottomed pot or Dutch oven for frying the chicken. This will help to maintain a consistent temperature and prevent the chicken from burning.
- Fry the chicken in small batches to avoid overcrowding the pot. This will help the chicken to cook evenly and prevent it from steaming.
- Use a thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
- Serve the chicharrones de pollo with your favorite dipping sauce, such as mojo sauce, ketchup, or mayonnaise.
Conclusion:
Chicharrones de pollo is a delicious and easy-to-make Puerto Rican dish that is perfect for any occasion. The chicken is marinated in a flavorful mixture of spices and then fried until crispy. Serve the chicharrones de pollo with your favorite dipping sauce and enjoy!
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