Cuban Chicharrones De Pollo Food

CHICHARRONES DE POLLO

Steps:

• Whisk lime juice, rum, onion, and garlic together in a bowl. Place chicken strips in a shallow glass baking pan and pour marinade over top. Mix up chicken so all pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
• Beat egg and water together in a shallow bowl. Mix flour, 2 teaspoons salt, and 2 teaspoons pepper together in a second shallow bowl.
• Heat oil in a large skillet over medium-high heat.
• While the oil is heating, remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dip chicken in the egg wash, then dredge in the seasoned flour mixture until well coated.
• Fry chicken in small batches (don't overcrowd the skillet) in the hot oil until all sides are golden brown and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICHARRONES DE POLLO

Steps:

• 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.
• 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.
• Drain chicken and pat dry. Dredge in flour, shaking off excess, then transfer to a plate.
• 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.

CUBAN CHICHARRONES DE POLLO

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.

FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN

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.

CHICHARRONES DE POLLO (CHICKEN DOMINICAN-REPUBLIC STYLE)

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.