Recipe by Tracie QB
"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)."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast meat - cut into chunks
ground black pepper
2 (.18 ounce) packets
sazon with coriander and achiote
corn oil for frying
This is my own recipe and I do want to say that the reason why I posted this was because of all the compliments I got after making this for many people. I would definitely say this is a good chicken recipe to serve when you have alot of people who are going to eat. Its a good finger food.
I did the recipe, step by step and did not come out as expected. The only way I was able to enhance the flavour was with Lime (lots of it).
I used the seasonings to a T and marinated for 24 hours. Then, in an attempt to make this healthier, I grilled them instead of the flour and frying them. Not exactly chicharrones anymore, but the flavor was still great.
The 1/2 cup minced garlic made me doubtful! But I made it because this was a food I enjoyed in Dominican Republic - great beach food, & great for a late night snack on the "Malecon" (main road along the ocean)! I followed it exactly except I made up a version of the Goya Sazon seasoning based on its label's ingredients. (I love Goya's products, but their Sazon is mostly MSG, salt & artificial colorants!!) I WILL make it again, next time with Sazon, & I WILL update this review with the results ~ & hopefully give it more stars. (To those concerned about the rum in this, know that recipes having alcohol which are then cooked means the alcohol will evaporate.) UPDATE: I made this a 2nd time, exactly as written, using Goya's Sazon this time & Daisy Martinez' Dry Adobo seasoning blend (from another site) - except I did let it marinate about 20 hours. The 2-inch chunks were fried at 300 F for 3 minutes. 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. The only similarity was the fried flour coating, but I remember a thicker & seasoned coating, so try some chunks double dipped in seasoned flour. Even though Dom. Rep. is a rum producer, I know they don't use rum in the Chicharrones' marinade. I'll still give this 4-1/2 stars, as it was very tasty in its own right.
I made this recipe last night for my 3 roommates and they loved it! It was great! Next time i make it i might use a little less rum but it was delicious nonetheless!! I made white rice with it and boiled it in chicken broth instead of water....added a lot of flavor! Thanks for the recipe :)
Really good stuff. A different twist on fried chicken. I'm new to this type of cooking, but really liked this.
Great recipe! My Husband is Dominican and he said that it reminded him of DR.
This recipe was SO good, thanks so much for sharing! I only had time to marinate it for about 1.5 hours, it turned out delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Fried Chicken Chunks (Chicharrones De Pollo) Dominican
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 193
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make garlicky chicken breasts cooked chicken fried steak-style.
Watch how to make this top-rated classic.
See how to make tender breaded chicken fingers with dipping sauce.