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).
The chicken is marinated in lime and garlic, then coated in seasoned flour and fried. Chicharron de Pollo is similar except it's brined and then seasoned with classic Dominican seasonings like Dominican Orégano, thyme, lime, adobo, and garlic. Fried Chicken Chunks (Chicharrones De Pollo) Dominican This is a Dominican version of fried chicken with added flavors. You can cook Fried Chicken Chunks (Chicharrones De Pollo) Dominican using 1 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Fried Chicken Chunks (Chicharrones De Pollo) Dominican
- It’s 1 lb of skinless, boneless chicken breast meat – cut into chunks 1/2 cup dark rum 1/2 cup lemon juice 1/2 cup minced garlic 1/4 cup Worcestershire sauce 3 tablespoons garlic powder 1 teaspoon adobo seasoning 1 teaspoon onion powder 1 teaspoon ground black pepper.
You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones). Fried chicken chunks (chicharrones de pollo) dominican. recipe. Learn how to cook great Fried chicken chunks (chicharrones de pollo) dominican. .
Fried Chicken Chunks (Chicharrones De Pollo) Dominican step by step
- 1. 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. 2. Heat the oil in a large pot over medium heat to about 300°F (150 degrees C). 3. Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour. 4. 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..
Crecipe.com deliver fine selection of quality Fried chicken chunks (chicharrones de pollo) dominican. recipes equipped with ratings, reviews and mixing tips. Combine flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate or waxed paper for dredging. When eaten freshly hot, it was steamy & the rum's flavor was obvious, but the garlic was not overwhelming. We did prefer it at room temperature. It is very tasty in its own right, but tasted nothing at all like all the Chicharrones de Pollo I had in Dominican Rep.
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