Discover the Authentic Taste of Dominican Fried Chicken (Chicharron de Pollo)
Are you looking to spice up dinner tonight? Dominican fried chicken (or chicharron de pollo) is a flavorful dish that will tantalize your taste buds with a unique Latin flavor. This recipe combines crispy fried chicken with zesty seasoning and a tomato-based sauce to make a scrumptious meal that your family will love.
To make this classic recipe, you will need the following ingredients:
- 4 chicken legs
- 4 chicken thighs
- 3 cloves garlic, minced
- 2 tomatoes, peeled and chopped
- 1/4 teaspoon oregano
- 1/4 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 onion, chopped
- 1/4 cup vegetable oil
- 1 tablespoon vinegar
- Salt and pepper, to taste
To make this Dominican-style fried chicken, follow these steps:
- In a large bowl, combine garlic, tomatoes, oregano, cumin, paprika, cayenne pepper, onions, vegetable oil, vinegar, and a pinch of salt and pepper. whisk together until the mixture is well blended.
- Add the chicken to the bowl and toss it until the chicken is fully coated. Place the bowl in the refrigerator and let it marinate for at least 2 hours.
- Heat vegetable oil in a large skillet over medium heat. When the oil is hot, add the chicken pieces and fry for about 7-10 minutes per side.
- When the chicken is golden brown and cooked through, remove it from the skillet and let it drain on a paper-towel-lined plate.
- Serve the Dominican fried chicken with your favorite sides, such as rice and beans, plantains, or potatoes. Enjoy!
Frequently Asked Questions
Here are some of the most commonly asked questions about Dominican fried chicken:
Q: How long should I marinate the chicken?
A: It’s best to marinate the chicken for at least 2 hours for optimal flavor. If you’re short on time, you can reduce the marinating time to 30-60 minutes.
Q: How do I know when the chicken is done?
A: You will know the chicken is done when it is golden brown and cooked through. To test for doneness, insert an instant-read thermometer into the thickest part of the chicken. The internal temperature should be at least 165°F.
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