Chicharrón De Pollo
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 44 min.
Ready in
Calories:
636
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 636 cal. | (30 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 979 mg | (24 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 398 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For Chicken
- 40 ozs Chicken breasts (thighs and wings)
- 1 cup Lime juice
- 4 Tbsps low-sodium soy sauce
- 2 Tbsps Worcestershire sauce
- 4 cloves garlic cloves (minced)
- vegetable oil (for deep frying)
- 2 cups all-purpose flour
- 2 tsps paprika
- salt (to taste)
- freshly ground Black pepper (to taste)
- For Plantain Chips
- vegetable oil (for deep frying)
- 3 green plantains (peeled and sliced lengthwise to 1/8-inch)
Preparation steps
1.
Using a sharp knife, cut the chicken breasts in half. Rinse chicken under cold running water and pat dry with paper towels.
2.
In a large resealable plastic storage bag, combine the lime juice, soy sauce, Worcestershire sauce and garlic. Seal and shake to incorporate. Place the chicken in the bag, squeezing once or twice to coat the chicken. Reseal the bag and marinate in the refrigerator for 3 hours or overnight.
3.
When ready to cook the chicken, place enough vegetable oil in a Dutch oven or deep fryer to cover the chicken. Heat oil to 380º F.
4.
Meanwhile, combine the flour, Spanish paprika, salt and pepper in a large resealable plastic storage bag, shake to combine ingredients. Working in batches, place the chicken in the flour mixture and shake until well coated. Shake off any excess flour and place chicken on a wire rack. Repeat the process until all the chicken pieces are flour coated.
5.
Once the oil reaches 380º F. Fry the chicken in batches, until golden brown on the outside and thoroughly cooked on the inside, about 8 to 10 minutes. Place chicken on a platter lined with paper towels to drain and keep warm. Serve immediately with your favorite dipping sauce.
6.
For Plantain Chips:
7.
Heat oil in a Dutch oven or deep fryer to 375º F.
8.
Working in batches, deep fry the plantain slices, until golden brown, about 3 to 4 minutes.
9.
Drain on paper towels. Season with salt and pepper to taste while warm. Serve.
