alywoah
4 years ago1,000+ Views

Puerto Rican Fried Chicken Chicharrones de Pollo

Fried chicken is a universal food, but Latin America has chicharrones. Chicharrones are fried chunks of chicken. Normally, you'll see whole parts of chicken like the leg, thigh, or breast, but for chicharrones the pieces are cut even smaller. For example, you'll take a chicken thigh and cut them in chunks.
They are seasoned, shaken in flour, and they are deep fried in very hot oil.
You'll also want to keep the skin on these! Actually, you must!

What You'll Need:

Chicken (whole or pieces)
Sazon Goya
3 lemons
Salt
Pepper
Garlic seasoning
Flour
Oil

How To Make It:

1) Cut chicken into pieces
2) Season chicken with squeezed lemon, adobo sazon, salt, pepper, and garlic seasoning. Let chicken soak in seasoning for about 30 minutes or longer.
3) Roll chicken into flour.
4) Heat oil to 400 degrees Fahrenheit. Fry for 3 minutes. Lower heat to 300 degrees Fahrenheit, fry for 10 minutes.

Happy National Fried Chicken Day!

0 comments
Suggested
Recent
Cards you may also be interested in
Chicken Alfredo Baked Ziti
Delicious chicken and ziti tossed with a lighter alfredo sauce and baked up to cheesy perfection. INGREDIENTS: CHICKEN BAKED ZITI INGREDIENTS: 12 ounces ziti (or any pasta shape) 2 cups shredded, cooked chicken (about 2 small chicken breasts) 1 batch alfredo sauce (see below) 1 1/2 cups shredded mozzarella cheese (I used 2% low fat) (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley) ALFREDO SAUCE INGREDIENTS: 1 Tbsp. olive oil 4 cloves garlic, minced 3 Tbsp. flour 1 cup chicken broth 1 cup low-fat milk (I used 1%) 3/4 cup freshly-grated Parmesan cheese 1/2 tsp. salt 1/4 tsp. black pepper DIRECTIONS: TO MAKE THE CHICKEN BAKED ZITI: Preheat oven to 375 degrees F.Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated. Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired. TO MAKE THE ALFREDO SAUCE: Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.
올여름을 강타할 농심의 하절기면 3종
도토리쫄쫄면, 냉라면, 미역듬뿍 초장비빔면 농심이 하절기면 신제품 3종을 선보이며 일찌감치 여름 라면시장 공략에 나선다. 도토리를 함유해 쫄깃한 면발이 특징인 ‘도토리쫄쫄면’과 SNS 화제 레시피로 만든 ‘냉라면’, 여름철 인기메뉴인 미역 초고추장무침에서 착안한 ‘미역듬뿍 초장비빔면’이 그것이다. 제품은 오는 3월 25일부터 순차적으로 만나볼 수 있을 예정. 면 덕후라면, 출시일을 기다리며 아래 각 제품의 특징을 주의 깊게 살펴보길 바란다. 면에 도토리를 넣어 쫄깃함이 살아있는 ‘도토리쫄쫄면’ ‘도토리쫄쫄면’은 여름 인기 메뉴인 쫄면의 맛을 구현하되 면발에 차별점을 둔 제품이다. 과일과 매실로 만든 매콤 달콤한 양념장과 양배추, 청경채, 당근 등의 건더기로 분식집 쫄면 맛을 담아냈다. 특히, 도토리쫄쫄면은 1993년 도토리비빔면으로 처음 출시되어 2004년까지 판매되었던 제품으로 해피라면에 이어 농심이 올해 선보이는 두 번째 뉴트로 제품이다. 라면을 차갑게 먹는 SNS 화제의 레시피에서 착안한 냉라면 ‘냉라면’은 지난해 SNS를 강타했던 라면을 차갑게 먹는 조리법에서 착안해 만든 제품이다. 간장, 식초, 설탕 등으로 육수를 내고, 양파, 무, 채심 등 채소를 넣어 아삭한 식감도 살렸다. 농심은 냉라면이 온라인에서 화제가 된 레시피에서 착안해 만든 제품인 만큼, 인터넷 동영상 플레이어 디자인을 패키지에 삽입해 소비자 흥미를 유발했다. 재생 아이콘과 함께 보이는 냉라면 이미지는 SNS 인기 요리를 그대로 꺼내 먹는 듯한 느낌을 주며 호기심을 자극한다. 비빔면과 미역 초고추장무침의 만남, 미역듬뿍 초장비빔면 ‘미역듬뿍 초장비빔면’은 라면에 미역 초고추장무침을 접목시킨 제품이다. 미역 초고추장무침은 더위에 지치기 쉬운 여름, 입맛을 돋우면서 영양도 보충해줄 수 있는 음식으로 알려져 있다. 농심은 최근 비빔면에 미역을 더해 먹는 레시피가 온라인에서 확산되고 있는 점에 주목하고 제품을 개발하게 됐다. 특히, 전남 고흥산 미역을 사용해 신선한 자연의 맛과 향을 그대로 담았다고. 더 자세한 내용은 <아이즈매거진>링크에서
Lemon Garlic Chicken
INGREDIENTS: 4 chicken thighs, bone-in, with skin 2 tbsp olive oil 2 lemons 1 cup chicken broth 4 cloves of garlic, minced 4 sprigs of rosemary (optional; plus additional for garnish) 1 tsp garlic & herb seasoning salt and pepper to taste 5 young, thin multicolored carrots (optional; can be found at the farmer's market) handful of broccolini (optional; you can replace with other vegetables) DIRECTIONS: 1. Add olive oil to pan and turn stove to medium high. When oil becomes hot, add in chicken, searing both sides until they are brown and the skin is crispy. Turn off stove. Preheat oven to 425F. 2. Squeeze juice from one lemon. In a small bowl, combine lemon juice and 1/2 tsp garlic and herb seasoning. Brush chicken skins and top of chicken thighs generously with lemon juice mixture. In a separate bowl, add leftover lemon juice mixture, chicken broth, garlic, remaining garlic and herb seasoning. Taste to see if you want to add salt and pepper. If so, add at this point. Pour mixture into the pan. It should only cover the bottom of the chicken, leaving the skin exposed so it can remain crispy. 3. Thinly slice your second lemon. Place lemons into your pot, submerging them into the broth. Add rosemary to the broth if using. 4. Transfer pot from stove to oven. Let chicken bake for about 20-25 minutes until done. About 10 minutes before chicken is ready, Add carrots, placing them underneath the chickens. About 5 minutes before chicken is done, add broccolini, placing them near the carrots. 5. Garnish with more lemon slices and rosemary sprigs if desired. Serve while warm.
Baked Chicken Parmesan Meatballs in Tomato Cream Sauce
Meatballs in tomato sauce are the best comfort when you're fighting an unrelenting cold. This can be eaten alone with bread or they would be great over pasta, quinoa, on a sandwich or maybe even cut up and added to a pizza. Enjoy! Yield: 6-8 servings For the sauce: 1 (28 oz.) can whole tomatoes, liquid reserved 1 tbsp. butter ¼ cup finely chopped onion 1½ tbsp. tomato paste 2 cloves garlic, minced ½ tsp. red pepper flakes Salt and pepper, to taste 1/3 cup heavy cream or half-and-half For the meatballs: ½ cup dried panko 1/3 cup grated onion 1 tsp. dried parsley 1 tsp. dried basil ½ cup freshly grated Parmesan cheese 3/4 tsp. kosher salt ¼ tsp. ground black pepper 3 cloves garlic, minced 1 large egg, lightly beaten 1½ lbs. ground chicken 2 tbsp. olive oil To finish: 4 oz. shredded mozzarella 2 tbsp. freshly grated Parmesan 2-3 tbsp. minced fresh basil (optional) INSTRUCTIONS: To make the sauce, add the tomatoes to a blender or food processor. Puree until smooth, adding a bit of the reserved liquid if necessary to smooth the mixture out. Melt the butter in a large, deep skillet or sauté pan over medium-high heat. Add the onion and cook about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Stir in the tomato mixture, lower the heat to a simmer, and cook about 5-8 minutes, until the sauce is slightly thickened. Season to taste with salt and pepper. Remove the pan from the heat and stir in the cream. Set aside. To make the meatballs, combine the panko, grated onion, parsley, basil, Parmesan, salt, pepper, garlic and egg. Stir together with a fork just until blended. Mix in the ground chicken and knead together gently until evenly combined. Form the mixture into meatballs about 1½-inch in diameter. Preheat the oven to 400˚ F. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs to the pan in a single layer. Let cook, turning occasionally, until all sides are browned. Once all of the meatballs are browned, place them in the pan with the tomato sauce. Sprinkle the mozzarella and additional Parmesan over the top. Bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 15 minutes. Remove from the oven and garnish with the fresh basil. Serve warm.
16
Comment
11