Chicharonnes de Pollo

Ed Mayfield

By
@manofpans

Had a real hankering for a Cuban taste and found this wonderful recipe on the internet. Not too difficult and real tasty. I served with brown rice and asparagus, but black beans would would be good. Did not have a dipping sauce, which would also add to the dish.


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Comments:

Serves:

2

Prep:

30 Min

Cook:

10 Min

Method:

Saute

Ingredients

MARINATE

6 clove
garlic, mashed
1/2
onion, chopped
1 c
fresh lime juice
1/2 c
light rum

MAIN DISH

1 lb
boneless chicken breast, cut into strips
1
egg, beaten with 2 tbsp water
1 c
flour
2 tsp
salt
2 tsp
black pepper
1 c
olive oil, for frying
salt, pepper, cumin, oregano to taste

Directions Step-By-Step

1
Arrange chicken pieces in bottom of shallow pan or dish and pour the marinate over them, tossing around so that all pieces are coated well. Cover dish and refrigerate for 2 hours.
2
After marinating, sprinkle chicken with desired amount of salt, pepper, cumin and oregano
3
Heat oil in large skillet. Mix flour and salt and pepper and put into a shallow dish or pan. Beat the egg and water.
4
Remove chicken pieces from marinate, shaking off excess liquid. Dip chicken into egg and dredge through flour. Fry the chicken until golden brown on both sides, drain and ENJOY.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cuban