"Chicharrones de Pollo" is Dominican version of fried chicken, cooked with only very mild spices (most Dominican don't eat very spicy dishes). It is usually centered around brown beans(habichuelas) and rice, and accompanied with friots verdes (strips of fried green banana). Ingrdients: Serves 2 Marinade 1/2 cup fresh lime juice (about 2 medium limes) 2 tablespoons soy sauce 1 tablespoon Wocestershire sauce 2 cloves garlic, minced Chicken 1 1/4 lbs boneless skinless chicken breast, strips 1 cup flour 1 teaspoon sweet paprika 3/4 teaspoon black pepper 1/2 teaspoon salt (or to taste) vegetable oil, about 1 to 1/2 cups (for frying) Method 1 Combine marinade ingredients in a plastic zipper bag. 2 Add chicken strips and marinate in refrigerator for at least 3 hours. 3 Combine flour, paprika, pepper and salt in another zipper bag. 4 Transfer chicken strips to flour mixture, coating evenly. 5 Heat oil over medium-high heat and fry chicken in batches of 4 strips (don't overcrowd; oil will cool down too much during cooking), taking about 4 minutes per side to brown outside and thoroughly cook insides.
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