We discovered a hidden eatery with a lunch special of shabu shabu when we initially stumbled into Tokyo’s Ginza neighborhood. We had no idea what we were getting into until we placed our order and waited until the table next to us was also served. It was then that we discovered this Japanese beef and vegetable fondue gets its name from the sound that is made when the pieces are cooking in the broth. A green salad and rice work well with this. Desserts that go well with this meal would be fruit salad, sweet yogurt, or green tea ice cream.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 40 mins |
| Servings: | 5 |
| Yield: | 5 servings |
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
Instructions
- 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 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 3 g |
| Sodium | 488 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This is easy to make. It was delicious! I used Brugal Rum and served it with white rice and beans.
Not exactly the traditional flavors but it is similar enough to Dominican food.
I have never had Dominican food before but was looking for a Spanish Chicken recipe to serve with Spanish Rice and Tostones.This was so good and different.My family of 5 ate it all up and they are usually kinda picky.I followed the recipe exactly except I didn’t have Corn Oil so used Vegetable Oil for frying instead.Thanks so much for sharing!
Used Bacardi Limon instead of rum and then squeezed some lemon on top. Loved it!!! Fried it in deep fryer.
It was a great last minute recipe. Can’t ever go wrong with homemade food! Loved it!
Tasted ok… But being born and raised for a good part of my life in the DR, I will say with 100% certainty, Dominicans back home do NOT ever add Rum to the chicharrones! and I mean EVER! we do have some of the best rum, but we just do not add to this dish
This was good. I’m dominican and remember when I lived there our maids used to make it all the time, they didn’t add rum, they drank it! Try drinking it it will taste better!
I made this tonight & it was absolutely DELISH! just like being in the DR!!!!!!!!
I made the recipe exactly as specified since it was my first time making it minus the goya sazon. I made my own sazon (ground coriander, ground annato, salt, garlic powder, ground cumin, onion powder) since I can’t have msg, but this turned out to be quite delicious. The chicken came out so crunchy yet tender which was perfect. Since I live in NYC and grew up around Dominicans, I disagree with the review which disclaims this recipe as not truly Dominican. This recipe tastes very authentic to me, although I do recognize that there are many variations for the chicharrones de Pollo recipe from my experience. Save a restaurant quality recipe, this is definitely one of the better versions I’ve had.
I did the recipe, step by step and did not come out as expected. The only way I was able to enhance the flavour was with Lime (lots of it).
Great recipe! My Husband is Dominican and he said that it reminded him of DR.
The 1/2 cup minced garlic made me doubtful! But I made it because this was a food I enjoyed in Dominican Republic – great beach food, & great for a late night snack on the “Malecon” (main road along the ocean)! I followed it exactly except I made up a version of the Goya Sazon seasoning based on its label’s ingredients. (I love Goya’s products, but their Sazon is mostly MSG, salt & artificial colorants!!) I WILL make it again, next time with Sazon, & I WILL update this review with the results ~ & hopefully give it more stars. (To those concerned about the rum in this, know that recipes having alcohol which are then cooked means the alcohol will evaporate.) UPDATE: I made this a 2nd time, exactly as written, using Goya’s Sazon this time & Daisy Martinez’ Dry Adobo seasoning blend (from another site) – except I did let it marinate about 20 hours. The 2-inch chunks were fried at 300 F for 3 minutes. When eaten freshly hot, it was steamy & the rum’s flavor was obvious, but the garlic was not overwhelming. We did prefer it at room temperature. It is very tasty in its own right, but tasted nothing at all like all the Chicharrones de Pollo I had in Dominican Rep. The only similarity was the fried flour coating, but I remember a thicker & seasoned coating, so try some chunks double dipped in seasoned flour. Even though Dom. Rep. is a rum producer, I know they don’t use rum in the Chicharrones’ marinade. I’ll still give this 4-1/2 stars, as it was very tasty in its own right.
My family gobbled this up – including my boyfriend who is Dominican and normally hates fried chicken. I followed the recipe exactly (except I was out of adobo so used garlic salt instead). Next time I’ll probably add some seasoning to the breading and marinate the chicken for longer.
This was on the kid-friendly top twenty! WOOT?! My son is on medication and I would never serve him alcohol!!!!! P.S. Other wise a great recipe, I did try it but not for the wee one!
This recipe was SO good, thanks so much for sharing! I only had time to marinate it for about 1.5 hours, it turned out delicious!
Really good stuff. A different twist on fried chicken. I’m new to this type of cooking, but really liked this.
I loved this. This is really authentic. I am Dominican, so I know. I did this for my american in laws and they loved it. My husband likes it too and helps me cook it at home.
I used the seasonings to a T and marinated for 24 hours. Then, in an attempt to make this healthier, I grilled them instead of the flour and frying them. Not exactly chicharrones anymore, but the flavor was still great.
This is a pretty authentic recipe, my dad is from Peru and we have a recipe similar to this
I made this recipe last night for my 3 roommates and they loved it! It was great! Next time i make it i might use a little less rum but it was delicious nonetheless!! I made white rice with it and boiled it in chicken broth instead of water….added a lot of flavor! Thanks for the recipe 🙂
This is my own recipe and I do want to say that the reason why I posted this was because of all the compliments I got after making this for many people. I would definitely say this is a good chicken recipe to serve when you have alot of people who are going to eat. Its a good finger food.