You’ll fall in love with this chicharrones de pollo recipe, a Dominican version of fried chicken with added flavors. You can serve it with Spanish white rice or fried plantains (tostones).
Prep Time::20 mins
Cook Time::20 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 40 mins
Servings::5
Ingredients
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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
4 cups corn oil for frying
3 cups all-purpose flour
Directions
Combine chicken, rum, lemon juice, minced garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, black pepper, coriander, and sazon seasoning in a large bowl; stir. Cover and allow to marinate in the refrigerator for 4 hours.
Heat oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
Spread flour into the bottom of a shallow dish. Remove chicken from marinade to flour in the dish; discard marinade. Toss chicken pieces with flour until evenly coated.
Fry coated chicken pieces in hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).