Luis Cabrera of Lost with Luis is right here in the present day bringing a tasty fried rooster recipe from the Dominican Republic to the ‘Recipes Across the World‘ collection!
Rising up, nothing made me happier than listening to the scorching of my mom’s ‘chicharrón de pollo’ (chee-chah-rrohn de poh-yoh) or deep-fried rooster coming from the kitchen. It was arms down my favourite dish.
I can’t say I’ve too many vivid childhood recollections of making an attempt meals I actually preferred. But I fondly keep in mind having some chicharrón de pollo in a Dominican neighborhood in New York Metropolis with my mom one summer season once we have been visiting household.
The peerlessly seasoned, completely crispy rooster with a drizzle of lime juice had my style buds transfixed. My mother continued to make it for the household as a deal with all through my childhood. It’s the first dish I’ve at any time when I go to the Dominican Republic.
The recipe is kind of easy however there are numerous variations. The trick is to season it excellent, guarantee it’s good and crispy and a key ingredient is lime juice. The peerlessly seasoned, barely acidic style units Dominican Fried Hen other than some other variations of fried rooster on the market.
I not too long ago referred to as my mother to stroll me by way of the recipe and recreate it at dwelling. Listening to her describe it and reminiscing about sitting on that park bench in New York Metropolis on the tender age of eight made me crave it that rather more.
Right here’s my mother’s tried examined and true recipe for chicharrón de pollo. Buen provecho!
This Dominican staple could be present in all corners of the nation; from small countryside eating places to resorts and beachside stands, it’s a go-to meal that by no means fails. Typically served with a aspect of tostones (or fried plantain), chicharrón de pollo has been round for many years.
Some say the dish originated from the Chinese language who immigrated to the Caribbean within the 1800s. Whereas the origins aren’t fairly sure, there are Dominican cookbooks courting again to the 1940s that listing the recipe and there’s no query that’s has been part of Dominican tradition for a lot of generations.
Recipe + Preparation
Season the rooster with the juice of 1 lime and soy sauce. Let sit for 15 minutes.
- Combine all dry components collectively (pepper, garlic powder, oregano, flour, corn starch)
- Coat the rooster with the dry combination. Shake extra off.
- Warmth oil in a deep pan over medium warmth. Wait till the oil is scorching.
- Place rooster within the pan and let fry, turning each 5 minutes or so, till it turns golden brown.
- Place on a paper towel to empty extra oil.
- Drizzle some lime juice over the rooster and serve with tostones.
Suggestions and Tips
For higher taste, hold the pores and skin and bones. It’s greatest to not use rooster breast as it can have a drier style. She recommends rooster thighs, legs, and wings.
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