Best Cuban Chicharrones Recipes

Cuban Chicharrones De Pollo image

Provided by PanNan

Categories Cuban

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

Cut up the chicken thighs into bite size pieces. Place in a bowl, plastic container with a lid or a large zip bag.
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.
In a shallow plate whisk together the flour and seasonings.
Heat the vegetable oil in a Dutch oven or a deep frying pan.
While the oil is heating up, dredge the chicken pieces through the flour mixture.
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.
Garnish with fresh parsley and serve with lime wedges.

Nutrition Facts : Calories 211.1, Fat 3.4, SaturatedFat 0.8, Cholesterol 63, Sodium 456.4, Carbohydrate 22.1, Fiber 1.8, Sugar 1.5, Protein 17.8

Cuban Chicharrones recipe image

Provided by @MakeItYours

Number Of Ingredients 3

2 lbs pork rind or skin [trim most of the fat and discard]
1 tsp salt
Cooking oil for deep fat frying

Steps:

Cut pork rind into 2-inch squares. sprinkle with salt, spread on cookie sheet in one layer and bake in a 250 F oven for 3 hours.
Cool and set aside in covered jars until ready to use. When needed, pour oil to about 1/3 the depth of the pan. Heat 5-8 minutes on medium high heat. Fry pork rinds until they puff up [about 3-5 minutes].
Drain and serve with a dipping sauce which is a mixture of 2 Tbsps vinegar, 1/8 tsp salt and 1 clove crushed garlic. [Dash of black pepper optional].
Stovetop Cooking Method:
Add 2-3 cups water and pork pieces to a pot over high heat. Slowly boil the pork pieces in the water to render as much fat as possible. Once the water evaporates, continue cooking so that the pork now fries in the leftover fat. Fry the pork pieces until they reach the desired level of crispiness. This recipe serves 6.

Cuban Chicharrones de Pollo image

Provided by @MakeItYours

Number Of Ingredients 15

1 lb chicken thighs, boneless and skinless
vegetable oil for frying
lime wedges for serving
fresh parsley, chopped for garnish
4 cloves garlic, minced
1 onion, roughly chopped
juice from 4 limes
lime zest
1/4 cup light rum
1 cup all-purpose flour
1 tsp salt
1 tsp freshly ground black pepper
1 tsp cumin
1 tbsp dried oregano
1 tsp sweet paprika

Steps:

Cut up the chicken thighs into bite size pieces. Place in a bowl or a plastic container with a lid.
Add all the marinade ingredients 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 the plastic container with the lid, or if you used a bowl, cover with plastic wrap.Refrigerate for at least 2 hours to 8 hours.
In a shallow plate whisk together the ingredients for the flour mixture.
Heat the vegetable oil in a Dutch oven or a deep frying pan.
While the oil is heating up, dredge the chicken pieces through the flour mixture.
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.
Garnish with fresh parsley and serve with lime wedges.