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Cuban Chicharrones De Pollo

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Ingredients

Adjust Servings:
1 lb boneless skinless chicken thighs
vegetable oil (enough to coat dutch oven or deep skillet by one inch for frying)
1 lime, cut into wedges, for serving
1 tablespoon fresh parsley, chopped for garnish
4 garlic cloves, minced
1 onion, roughly chopped
1/2 cup lime juice, from about 4 limes
1/4 cup lime zest, from the 4 limes
1/4 cup light rum
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon cumin
1 tablespoon dried oregano
1 teaspoon sweet paprika

Nutritional information

211.1
Calories
30 g
Calories From Fat
3.4 g
Total Fat
0.8 g
Saturated Fat
63 mg
Cholesterol
456.4 mg
Sodium
22.1 g
Carbs
1.8 g
Dietary Fiber
1.5 g
Sugars
17.8 g
Protein
160g
Serving Size

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Cuban Chicharrones De Pollo

Features:
    Cuisine:

      These flavorful marinated and fried chicken bites can be served as an appetizer or main dish. This dish will require advance preparation to allow time to marinate.

      • 65 min
      • Serves 6
      • Easy

      Ingredients

      Directions

      Share

      Cuban Chicharrones De Pollo, These flavorful marinated and fried chicken bites can be served as an appetizer or main dish This dish will require advance preparation to allow time to marinate , These flavorful marinated and fried chicken bites can be served as an appetizer or main dish This dish will require advance preparation to allow time to marinate


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      Steps

      1
      Done

      Cut Up the Chicken Thighs Into Bite Size Pieces. Place in a Bowl, Plastic Container With a Lid or a Large Zip Bag.

      2
      Done

      to Make the Marinade, Add the Garlic, Onion, Lime Juice and Zest, and Rum Together in a Blender or Food Processor and Pulse Until Mixture Is Smooth. Pour the Marinade Over the Chicken and Toss the Chicken Pieces, Making Sure They're All Covered in the Marinade. Cover and/or Seal Tight and Refrigerate For at Least 2 Hours to 8 Hours.

      3
      Done

      in a Shallow Plate Whisk Together the Flour and Seasonings.

      4
      Done

      Heat the Vegetable Oil in a Dutch Oven or a Deep Frying Pan.

      5
      Done

      While the Oil Is Heating Up, Dredge the Chicken Pieces Through the Flour Mixture.

      6
      Done

      Fry a Few Pieces of Chicken at a Time, So That They Don't Stick Together. They Should Take About 5 Minutes Before They're Cooked Through. You Might Want to Cut Into a Piece to Make Sure It's No Longer Pink Inside. Continue Frying in Batches Until Done.

      7
      Done

      Garnish With Fresh Parsley and Serve With Lime Wedges.

      Avatar Of Elizabeth Bates

      Elizabeth Bates

      Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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