Best Dominican Crackling Chicken Recipes

25 POPULAR DOMINICAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious Dominican recipe in 30 minutes or less!

POLLO GUISADO DOMINICANO (DOMINICAN STEWED CHICKEN RECIPE)

Steps:

• Season the chicken with adobo, ground black pepper, oregano, sazón, lime juice and about two tablespoons of sofrito.
• Heat up vegetable oil in a large saute pan. Make sure to use a pan with a lid because you are going to cover it later.
• Sprinkle brown sugar in the pan and let the sugar brown slightly. When the sugar starts to turn brown, carefully, add the chicken. Saute the chicken until the meat is light brown.
• Add 1/4 cup of water. Cover and simmer over medium heat for 15 minutes, stirring and adding a bit of water as it becomes necessary.
• Add onion, and pepper, cover and simmer until the vegetables are slightly cooked through.
• Then, add the tomato sauce and half a cup of water, simmer over low heat to produce a light sauce. Add fresh cilantro.
• Serve with a side of white rice, beans stew and maduros.

DOMINICAN CRACKLING CHICKEN

Steps:

• In a large stainless-steel or glass bowl, combine lime juice, soy sauce and salt. Add chicken; stir, refrigerate and allow to marinate at least 3 hours.
• Pour oil into a wok or large pot and heat over medium heat until very hot, but not smoking. Meanwhile, combine flour, pepper and cayenne in a paper bag and set aside.
• Drain chicken and pat dry. Drop 3 or 4 chicken pieces into the bag with the seasoned flour and shake until well coated; repeat with remaining chicken.
• Using a slotted spoon, slowly add the chicken, a few pieces at a time, to the oil and deep-fry until golden brown, about 3 minutes per side. Drain on paper towels and keep warm until served. Serve with lime wedges.

POLLO CRIOLLO (DOMINICAN CHICKEN)

Steps:

• Mix the garlic, nutmeg, salt and pepper together with the vinegar and white wine. Whisk in the olive oil. Add the chicken pieces, turning to coat well. Marinate in the refrigerator for 3 hours.
• Remove the chicken, wipe off excess marinade and pat dry. Lightly dust each piece with the seasoned flour. Over medium-high heat, warm half of the olive oil in a nonstick skillet. Add the chicken and cook for 10 minutes. Turn and cook for 10 more minutes.
• Remove the chicken and drain on a paper towel, pouring off as much oil as possible. Return the pan to high heat, add 1 cup of water, scrape well and simmer until the liquid is reduced by half. Set aside.
• In a heavy casserole over medium heat, warm the remaining quarter cup of olive oil. Add the onion and cook until soft, about 5 minutes, stirring to avoid burning. Add the shallots and garlic and continue cooking, stirring occasionally, for 5 minutes. Add the broth resulting from the deglazing, as well as the tomato puree, and simmer for 5 minutes. Add the olives, sun-dried tomatoes and capers and stir. Simmer for a minute or 2, taste and adjust seasoning with salt and pepper.
• Add the chicken, turning each piece so that it is covered as much as possible. Cover and simmer over low heat for 40 to 50 minutes, until a fork inserted into the thigh yields clear juice. Serve with beans and rice.

CHICKEN CRACKLING

Steps:

• Heat oven to 200C/180C fan/gas 6. Pat chicken breast skins dry with kitchen paper. Place on a sheet of baking parchment on a baking sheet. Sprinkle on white pepper, smoked paprika or any dried herb to taste. Put another sheet of baking parchment on top, then place another baking sheet on top to weigh down the skins. Bake for 25-30 mins until crisp and golden.