fried chicken chunks (chicharrones de pollo) dominican

fried chicken chunks (chicharrones de pollo) dominican
  • 1 pound 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
  • 1 teaspoon ground coriander
  • 2 (.18 ounce) packets sazon with coriander and achiote
  • 3 cups all-purpose flour
  • 4 cups corn oil for frying


  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 degrees 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.

03/16/2017
fried chicken chunks (chicharrones de pollo) dominican, Deep Fried recipe PT10M PT2H 6 435 calories

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