Chicharrón de pollo
Bouchées de poulet marinées au citron vert, ail, origan et soja, farinées et frites jusqu'à être croustillantes.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Marinate
In a bowl, mix the chicken pieces with the lime juice, garlic, soy sauce, oregano, salt and pepper until well coated. Cover and leave for at least 30 minutes at room temperature, or up to 4 hours in the fridge.
- 1.2 kg chicken pieces
- juice of 2 limes lime juice
- 4 cloves garlic
- 2 tbsp soy sauce
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
✅ C'est prêt quand : chicken has marinated for at least 30 minutes
Coat in flour
Lift the chicken out of the marinade, letting the excess liquid drip off, then discard the leftover marinade. Toss the chicken in the flour until lightly and evenly coated, shaking off any extra.
- 1.2 kg marinated chicken
- 100 g plain flour
✅ C'est prêt quand : chicken is evenly coated with no wet patches or thick clumps of flour
Heat the oil
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Marinate
In a bowl, mix the chicken pieces with the lime juice, garlic, soy sauce, oregano, salt and pepper until well coated. Cover and leave for at least 30 minutes at room temperature, or up to 4 hours in the fridge.
- 1.2 kg chicken pieces
- juice of 2 limes lime juice
- 4 cloves garlic
- 2 tbsp soy sauce
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
✅ C'est prêt quand : chicken has marinated for at least 30 minutes
Coat in flour
Lift the chicken out of the marinade, letting the excess liquid drip off, then discard the leftover marinade. Toss the chicken in the flour until lightly and evenly coated, shaking off any extra.
- 1.2 kg marinated chicken
- 100 g plain flour
✅ C'est prêt quand : chicken is evenly coated with no wet patches or thick clumps of flour
Heat the oil
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Chicharrón usually means fried pork skin, but in the Dominican Republic 'chicharrón de pollo' is the name for crispy fried chicken bites, chopped small with the bone in so they stay juicy.
It's sold at roadside stalls, Chinese-Dominican restaurants and colmados (corner shops), and it's a favourite party and beach food.
⭐ Why It's Famous
Crunchy, garlicky and tangy with lime, it's the Dominican Republic's favourite fried chicken.
💡 Fun Fact
The soy sauce in the marinade reflects the strong influence of Chinese immigrants on Dominican fried food.
Dominican Republic
18.49°N, -69.93°W
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!