Best 2 Cuban Chicharrones Recipes

Are you craving a delectable and crispy treat that embodies the vibrant flavors of Cuban cuisine? Look no further than the irresistible Cuban chicharrones, a culinary treasure that promises an explosion of taste in every bite. This savory dish, often referred to as chicharrones de cerdo, is a testament to the richness of Cuban culinary traditions and a true delight for those seeking an authentic taste of the Caribbean. As we embark on this culinary journey, let's delve into the secrets of creating the most authentic and tantalizing Cuban chicharrones, ensuring that every bite transports you to the vibrant streets of Havana.

Here are our top 2 tried and tested recipes!

CUBAN CHICHARRONES DE POLLO

Cuban Chicharrones De Pollo image

These flavorful marinated and fried chicken bites can be served as an appetizer or main dish. This dish will require advance preparation to allow time to marinate.

Provided by PanNan

Categories Cuban

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

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

CHICHARRONES DE POLLO

Chicharrones de Pollo image

Cuban chicken strips. Serve with rice or another side dish.

Provided by anjelita13

Categories World Cuisine Recipes Latin American Caribbean Cuban

Time 2h40m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup fresh lime juice
½ cup light rum
1 medium onion, chopped
6 cloves garlic, mashed
1 ½ pounds boneless, skinless chicken breast, cut into strips
1 large egg
2 teaspoons water
¼ teaspoon ground cumin, or more to taste
¼ teaspoon crushed oregano, or more to taste
1 cup all-purpose flour
2 teaspoons salt, or more to taste
2 teaspoons ground black pepper, or more to taste
2 cups vegetable oil for frying

Steps:

Whisk lime juice, rum, onion, and garlic together in a bowl. Place chicken strips in a shallow glass baking pan and pour marinade over top. Mix up chicken so all pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
Beat egg and water together in a shallow bowl. Mix flour, 2 teaspoons salt, and 2 teaspoons pepper together in a second shallow bowl.
Heat oil in a large skillet over medium-high heat.
While the oil is heating, remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dip chicken in the egg wash, then dredge in the seasoned flour mixture until well coated.
Fry chicken in small batches (don't overcrowd the skillet) in the hot oil until all sides are golden brown and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 361.6 calories, Carbohydrate 23 g, Cholesterol 100 mg, Fat 12 g, Fiber 1.3 g, Protein 29.2 g, SaturatedFat 2.2 g, Sodium 849.9 mg, Sugar 1.6 g

Tips:

Use ripe plantains: The riper the plantains, the sweeter and more flavorful your chicharrones will be.
Slice the plantains thinly: This will help them to cook evenly and become crispy.
Fry the plantains in small batches: This will prevent them from sticking together and ensure that they cook evenly.
Do not overcrowd the pan: If you overcrowd the pan, the plantains will not cook evenly and will become soggy.
Fry the plantains until they are golden brown and crispy: This will ensure that they are cooked through and have a delicious flavor.
Drain the plantains on paper towels: This will help to remove any excess oil and make them crispy.
Serve the chicharrones immediately: They are best enjoyed fresh and warm.

Conclusion:

Chicharrones are a delicious and versatile snack or side dish that can be enjoyed in many different ways. They are a popular street food in Cuba and are also enjoyed in many other countries around the world. Chicharrones are a great way to use up ripe plantains and are a delicious and healthy snack. They are also a good source of fiber and potassium. If you are looking for a new and exciting way to enjoy plantains, be sure to try making chicharrones. You will not be disappointed!