Chicharonnes de Pollo

Ed Mayfield


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.


★★★★★ 1 vote

30 Min
10 Min


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

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

How to Make Chicharonnes de Pollo


  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.

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About Chicharonnes de Pollo

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

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