Best Dominican Rum Marinade Recipes

DOMINICAN RUM MARINADE

Dominican Rum Marinade image

This is a recipe from a little Dominican man who lived down the street from me when I worked in the US Virgin Islands. This can be used for any kind of meat, poultry, or seafood as long as you allow it to be used overnight.

Provided by Member 610488

Categories Low Cholesterol

Time 10m

Yield 7 cups sauce

Number Of Ingredients 9

Ingredients

2 cups dark rum
3/4 cup vegetable oil
1/2 cup garlic clove, pureed
1 cup onion, grated
2 cups soy sauce
2 cups fresh lime juice
1/4 cup firmly packed light brown sugar
2 teaspoons fine sea salt
1 teaspoon fresh ground black pepper

Steps:

Place the rum in a medium-size non-reactive saucepan, heat over medium heat, and, very carefully, using a long match and keeping your hair and long sleeves away from the pan, ignite the rum and allow it to burn itself out.
In a small skillet over medium heat, heat the oil, then add the garlic puree and onions and cook, stirring, until soft but not brown.
Add to the rum (once the rum has stopped flaming), along with the remaining ingredients, and heat through, stirring, until the sugar and salt have dissolved. Let cool before using.

Nutrition Facts : Calories 474.7, Fat 23.6, SaturatedFat 3.1, Sodium 5268.5, Carbohydrate 23.9, Fiber 1.5, Sugar 11.2, Protein 9.8

FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN

Fried Chicken Chunks (Chicharrones De Pollo) Dominican image

This is a Dominican version of fried chicken with added flavors. You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones).

Provided by Tracie

Categories World Cuisine Recipes Latin American Caribbean

Time 4h40m

Yield 5

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breast meat - cut into chunks
½ cup dark rum
½ cup lemon juice
½ cup minced garlic
¼ cup Worcestershire sauce
3 tablespoons garlic powder
1 teaspoon adobo seasoning
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground coriander
2 (.18 ounce) packets sazon with coriander and achiote
3 cups all-purpose flour
4 cups corn oil for frying

Steps:

Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. Cover and allow to marinate in refrigerator 4 hours.
Heat the oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour.
Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes.

Nutrition Facts : Calories 653 calories, Carbohydrate 71.5 g, Cholesterol 55.4 mg, Fat 21.5 g, Fiber 3.4 g, Protein 30.1 g, SaturatedFat 3.2 g, Sodium 487.7 mg, Sugar 3.7 g