Chicharrones De Pollo Chicken Dominican Republic Style
Experience the bold, irresistible flavors of the Caribbean with Chicharrones De Pollo, a beloved Dominican Republic-style fried chicken recipe. This dish transforms tender, boneless chicken thighs into golden, crispy bites bursting with the vibrant zest of fresh lime juice, aromatic garlic, and a blend of Dominican-inspired seasonings like oregano and adobo. A quick marinade locks in mouthwatering flavor, while a light cornstarch and flour coating ensures that signature crunchy texture. Perfectly fried to a beautiful golden-brown, these crispy chicken bites are a crowd-pleaser, ideal for serving with lime wedges, dipping sauces, or traditional sides like rice and fried plantains. Whether you're hosting a dinner party or craving a taste of island cuisine, this easy-to-make recipe is a surefire way to bring Dominican culinary charm to your table.
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Recipe Information
Ingredients
- 2 pounds Chicken thighs (boneless, skinless)
- 2 tablespoons Lime juice (freshly squeezed)
- 4 units Garlic cloves (minced)
- 1 teaspoon Oregano (dried)
- 2 tablespoons Soy sauce
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (ground)
- 1 teaspoon Adobo seasoning
- 0.5 cup Cornstarch
- 0.5 cup All-purpose flour
- 4 cups Vegetable oil (for frying)
Instructions
Cut the chicken thighs into bite-sized chunks, keeping them uniform for even cooking.
In a large mixing bowl, combine the chicken with lime juice, minced garlic, oregano, soy sauce, salt, black pepper, and adobo seasoning. Mix well to coat the chicken evenly. Cover and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for maximum flavor.
In a separate shallow bowl, mix the cornstarch and all-purpose flour together. This will be used to coat the chicken for a crispy texture.
Remove the marinated chicken from the refrigerator and toss each piece in the cornstarch-flour mixture, ensuring each piece is fully coated. Shake off any excess flour mixture.
Heat the vegetable oil in a large, deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, the oil is ready when a small piece of batter sizzles and floats to the top immediately.
Fry the coated chicken pieces in batches, ensuring not to overcrowd the pan. Cook each piece for about 4-5 minutes per side, until the exterior is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
Remove the fried chicken from the oil and place it on a plate lined with paper towels to drain any excess oil.
Serve the Chicharrones De Pollo hot with lime wedges for an extra splash of citrus and accompany with dipping sauces, rice, or fried plantains for a Dominican-inspired meal.
Nutrition Facts
Calories |
10406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1047.0 g | 1342% | |
| Saturated Fat | 162.5 g | 812% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 989 mg | 330% | |
| Sodium | 4611 mg | 200% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 0.8 g | ||
| Protein | 246.6 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2473 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
