The difference between both recipes is that in the Dominican picapollo the chicken is boiled before frying. The latter is a rather current preparation, since it has existed in Dominican gastronomy books since the 1940s. However, some sources claim that the picapollo is a variant of the popular chicharrón de pollo. ![]() The exact origin of the Dominican picapollo is a mystery that so far no one has been able to solve. However, it is also common to find versions where all the pieces of the chicken are used in pieces. The reason is that the bone-in chicken pieces are juicier and retain more flavor than the breast. This keeps the chicken tender and juicy on the inside and adds extra flavor and crispness to the outer layer.Each Dominican has their own way of preparing this dish, but most prefer to use the wings and thighs to make picapollo. Additionally, it is common for various seasonings to be used to season the flour used for breading. What sets this recipe apart from the rest is the perfect balance between the spices used to marinate the chicken. It doesn’t matter if you are visiting or if you live on the island, the Dominican picapollo is a dish that everyone must try. It is the Caribbean version of a fried chicken that is generally accompanied with plantain chips or French fries. Picapollo is one of the most popular recipes in the urban menu of the Dominican Republic.
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