Chicharrón de Pollo al Horno

Name: Chicharrón de Pollo al Horno
Cuisine: Dominican Republic
Ingredients: 1 lb Pollo deshuesado; 2 tbsp Aceite vegetal; 0.5 tsp Pimienta; 1 tsp Salsa de ají; 1 tsp Sal; 1/4 cup Perejil picado; 1/2 cup Cebolla picada; 2 cloves Ajo picado; 1 cup Harina de maíz; 1 cup Agua; 1/2 cup Queso rallado; 1 cup Tomate picado

A recipe from Dominican Republic.

🇩🇴 Dominican RepublicbreakfastlunchstreetFood

Nutrition (per serving)

550Calories

35 gProtein

30 gCarbs

25 gFat

5 gSugar

1500 mgSalt

Ingredients

1 lb Pollo deshuesado
2 tbsp Aceite vegetal
0.5 tsp Pimienta
1 tsp Salsa de ají
1 tsp Sal
1/4 cup Perejil picado
1/2 cup Cebolla picada
2 cloves Ajo picado
1 cup Harina de maíz
1 cup Agua
1/2 cup Queso rallado
1 cup Tomate picado

Method

Preheat oven to 400°F (200°C).
Season chicken with salt, pepper, and ají sauce.
In a large bowl, combine flour, eggs, and water to make a batter.
Dip chicken pieces in batter and shake off excess.
Heat oil in a heavy skillet over medium until shimmering, about 2 minutes.
Fry chicken until golden-brown, about 5 minutes per side, then transfer to a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until cooked through.
While chicken is baking, heat oil in a separate skillet over medium-high until shimmering, about 2 minutes.
Add cumin, garlic, and onion to the skillet and cook until fragrant, about 1 minute.
Add tomato, cheese, and chopped parsley to the skillet and cook until the cheese is melted and the mixture is heated through.
To assemble, place fried chicken on a plate, top with the skillet mixture, and serve hot.