chicharonnes de pollo
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.
prep time
30 Min
cook time
10 Min
method
Saute
yield
2 serving(s)
Ingredients
- MARINATE
- 6 cloves garlic, mashed
- 1/2 - onion, chopped
- 1 cup fresh lime juice
- 1/2 cup light rum
- MAIN DISH
- 1 pound boneless chicken breast, cut into strips
- 1 - egg, beaten with 2 tbsp water
- 1 cup flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 cup olive oil, for frying
- - salt, pepper, cumin, oregano to taste
How To Make chicharonnes de pollo
-
Step 1Arrange 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.
-
Step 2After marinating, sprinkle chicken with desired amount of salt, pepper, cumin and oregano
-
Step 3Heat oil in large skillet. Mix flour and salt and pepper and put into a shallow dish or pan. Beat the egg and water.
-
Step 4Remove 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes