Chicharrones De Pollo
Recipe: #17398
February 16, 2015
Categories: Chicken, Carribbean, Romantic Dinner, Sunday Dinner, Deep Fry, No Eggs, Non-Dairy, Sugar-Free, Boneless Pieces, Spring, , more
"Some recipes say this is a Dominican recipe and others say Cuban, but it doesn't really matter to me because these deep fried chicken pieces with loads of flavor are not to be missed! I really love the blend of flavors and texture of this chicken... At the top of the list of my favorites as a matter of fact! I made and served it with my recipe for #recipe2228 over the top. They went wonderfully together. Kind of like General Tsou's Chicken with added flavor of Rum and lime... It was Incredibly DELICIOUS! Great served with Mexican Rice, rice, pilaf or any other grain. Originally posted by By KlynnPadilla at another site, it is a recipe from Gourmet Sept 2007. PLEASE NOTE: Preparation Time includes marinating time."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (218.8 g)
- Calories 383.3
- Total Fat - 14.3 g
- Saturated Fat - 3.9 g
- Cholesterol - 229.6 mg
- Sodium - 1137.7 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 0.7 g
- Sugars - 3.6 g
- Protein - 43.5 g
- Calcium - 24.6 mg
- Iron - 2.1 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
Drain chicken and pat dry. Dredge in flour, shaking off excess, then transfer to a plate.
Step 4
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.
Tips
No special items needed.
1 Reviews
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