Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, fried chicken chunks (chicharrones de pollo) dominican. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Order From Your Favorite Fried Chicken Restaurants Today. Order From Your Favorite Wings Restaurants Today. Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. It's one of those iconic Caribbean fusion dishes with a Spanish influence.

Fried Chicken Chunks (Chicharrones De Pollo) Dominican is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Fried Chicken Chunks (Chicharrones De Pollo) Dominican is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook fried chicken chunks (chicharrones de pollo) dominican using 1 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Fried Chicken Chunks (Chicharrones De Pollo) Dominican:

1. Get 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

Dominican eat Chicharrones de Pollo with tostones (fried plantain slices) or rice and beans. 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).

Steps to make Fried Chicken Chunks (Chicharrones De Pollo) Dominican:

1. 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.

You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones). 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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