Best 2 Fried Chicken Chunks Chicharrones De Pollo Dominican Recipes

In the realm of delectable Dominican cuisine, one dish stands out as a symphony of flavors and textures: fried chicken chunks, also known as chicharrones de pollo. This culinary masterpiece is a testament to the Dominican love for savory, crispy delights. These bite-sized chicken morsels are seasoned with a blend of aromatic spices, then fried to perfection, resulting in a golden-brown exterior that yields to a tender, juicy interior. Served with a variety of dipping sauces, these fried chicken chunks are sure to tantalize your taste buds and leave you craving more.

The article presents two tantalizing recipes for chicharrones de pollo: the traditional Dominican-style and a modern spin with a spicy kick. Both recipes provide step-by-step instructions, ensuring that even novice cooks can recreate this delectable dish in their own kitchens. Whether you prefer the classic flavors of Dominican spices or are looking for a bold and fiery experience, these recipes have something to satisfy every palate. So, get ready to embark on a culinary journey to the Dominican Republic and savor the crispy, succulent goodness of chicharrones de pollo.

Here are our top 2 tried and tested recipes!

FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN

Fried Chicken Chunks (Chicharrones De Pollo) Dominican image

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

Ingredients

1 pound skinless, boneless chicken breast meat - cut into chunks
½ cup dark rum
½ cup lemon juice
½ cup minced garlic
¼ cup Worcestershire sauce
3 tablespoons garlic powder
1 teaspoon adobo seasoning
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground coriander
2 (.18 ounce) packets sazon with coriander and achiote
3 cups all-purpose flour
4 cups corn oil for frying

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

CHICHARRONES DE POLLO (CHICKEN DOMINICAN-REPUBLIC STYLE)

Chicharrones De Pollo (chicken Dominican-republic Style) image

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

Ingredients

1/2 cup fresh lime juice (about 2 medium limes)
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 1/4 lbs boneless chicken breasts, strips
1 cup flour
1 teaspoon sweet paprika
3/4 teaspoon black pepper
1/2 teaspoon salt (or to taste)
vegetable oil, about 1 to 1/2 cups (for frying)

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

Tips:

For crispy chicken chunks, make sure to pat the chicken dry before frying.
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 sticking.
Fry the chicken in batches so that it doesn't overcrowd the pot. Overcrowding will cause the chicken to steam instead of fry, resulting in soggy chicken.
Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
Season the chicken with your favorite spices and seasonings before frying. This will give the chicken a delicious flavor.
Serve the chicken chunks with your favorite dipping sauce or salsa.

Conclusion:

These fried chicken chunks, known as chicharrones de pollo in Dominican cuisine, are a crispy and flavorful treat. Whether you serve them as an appetizer or a main course, these chicken chunks are sure to be a hit. So, gather your ingredients and give this recipe a try. You won't be disappointed!