Real Recipes From Real Home Cooks ®

chicharonnes de pollo

(1 rating)
Recipe by
Ed Mayfield
Winston Salem, NC

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 rating)
yield 2 serving(s)
prep time 30 Min
cook time 10 Min
method Saute

Ingredients For chicharonnes de pollo

  • 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

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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