Margarita's International Recipes

Dominican Republic

Chicharrones de Pollo

Dominican Fried Chicken

Fried chicken is a common dish in Central America and the Caribbean. I remember eating tons of it during my honeymoon in Guatemala. This Dominican version is simple, tasty enough but not that special. The light flour coating means that it doesn't absorb too much oil, which is a good thing in my book.

Chicharrones de Pollo


  • 4lbs - 5lbs chicken parts
  • 1/4 cup soy sauce
  • 1/4 cup golden rum
  • 1/4 cup lime juice
  • 1 cup all-purpose flour
  • 1/2 tsp. paprika
  • salt & pepper to taste
  • oil for frying
  • 1 lemon, sliced.


In a large bowl, mix together the soy sauce, rum and lime juice. Add the chicken parts and coat well. Marinate at room temperature for 2 hours, turning from time to time.

In a separate bowl, mix the flour with the salt, pepper and paprika.

Pat dry the chicken parts and roll on the flour.

In a deep frying pan, heat on high heat enough oil to reach half of the chicken parts. When the oil is very hot, add half the chicken parts, making sure they don't crowd each other. Cook until done, turning half-way, about 12 minutes total for breasts and 16-18 minutes for thighs and drumsticks. Drain on paper towels and serve with lemon.

Adapted from a recipe in Elisabeth Lambert Ortiz's The Complete Book of Caribbean Cooking.

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