chicharonnes de pollo
(1 rating)
Had a real hankering for a Cuban taste and found this wonderful recipe on the internet. Not too difficult and real tasty. I served with brown rice and asparagus, but black beans would would be good. Did not have a dipping sauce, which would also add to the dish.
(1 rating)
yield
2 serving(s)
prep time
30 Min
cook time
10 Min
method
Saute
Ingredients For chicharonnes de pollo
- MARINATE
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6 clovegarlic, mashed
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1/2onion, chopped
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1 cfresh lime juice
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1/2 clight rum
- MAIN DISH
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1 lbboneless chicken breast, cut into strips
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1egg, beaten with 2 tbsp water
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1 cflour
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2 tspsalt
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2 tspblack pepper
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1 colive oil, for frying
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salt, pepper, cumin, oregano to taste
How To Make chicharonnes de pollo
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1Arrange chicken pieces in bottom of shallow pan or dish and pour the marinate over them, tossing around so that all pieces are coated well. Cover dish and refrigerate for 2 hours.
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2After marinating, sprinkle chicken with desired amount of salt, pepper, cumin and oregano
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3Heat oil in large skillet. Mix flour and salt and pepper and put into a shallow dish or pan. Beat the egg and water.
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4Remove chicken pieces from marinate, shaking off excess liquid. Dip chicken into egg and dredge through flour. Fry the chicken until golden brown on both sides, drain and ENJOY.
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