This is one of my all time favorites from the Dominican Republic – Chicharrones de Pollo.
It’s a pretty easy dish to make, and I’ll often cook it up on the weekends, for BBQs, for friends who are scared to try “foreign” food, and so on.
It’s a great intro to Dominican food because it definitely encapsulates the feel of a lot of their cooking, but the ingredients are pretty common stuff that most people have tasted before.
Here’s a great vid showing just how delicious you can expect this dish to be:
Here it is:
Dominican Style Chicharrones de Pollo
Start with 50 pieces of chicken breast halves (bone in), 4 cups dark rum, 4 cups soy sauce, 4 cups lime juice, 4 tablespoons minced garlic, 1 cup minced onion, 1/4 cup olive oil. Flame off the rum on the stove. Add lime juice and soy sauce.
- Sauté onion and garlic in oil. Combine to make marinade.
- Reserve 1/4 to use as sauce.
- Dip the chicken pieces and allow to set for 2-3 hours.
- Grill breasts to color then finish in the oven.
- Baste on a little more marinade and sprinkle with chopped parsley when you’re ready to serve!
And there you have it! That recipe is obviously enough to feed a lot of people at a BBQ or party, but feel free to scale down the proportions as needed.