Lost in Self Isolation {#CovidEats Recipe Edition}: Mom’s Fried Chicken & Dad’s Spanish Omelette Recipe
It’s a very surreal time in the world right now and for most of us, that means staying put at home in self-isolation.
For two weeks now, I’ve been working from home and with that new adjustment came something I always felt I didn’t have enough of: more time.
Before covid-19, cooking was something I did more freely on weekends but during the week, I stuck to quick and easy recipes. Now, I am no longer prepping for lunches or making quick dinners. I now have the time to get a little more creative in the kitchen and in the process, I am remembering how much I actually do enjoy cooking.
A few days ago when I was wondering what to make for dinner, I asked myself: What were my favourite meals that my parents made when I was a child?
The answer was easy: My mom’s fried chicken and my dad’s Spanish Omelette. I decided that it was time to bring them back into my life.
I’ve slightly recreated both of their recipes with a little bit of my own personal flare, because that’s what cooking is all about. I encourage you to do the same and make it your own!
Sonia’s Dominican Style Fried Chicken
This fried chicken recipe is probably the reason I carried a little extra weight during my childhood, and I am 100% ok with that. It was well worth it. While keeping healthy during this pandemic is super important, so is a little bit of comfort food. Balance, right?
Growing up, nothing made me happier than hearing the sizzling of my mother’s ‘chicharrón de pollo’ (chee-chah-rrohn de poh-yoh) or deep fried chicken coming from the kitchen. It was hands down my favorite dish.
I can’t say I have too many vivid childhood memories of trying a food I really liked. Yet I fondly remember having some chicharrón de pollo in a Dominican neighborhood in New York City with my mother one summer when we were visiting family. The perfectly seasoned, perfectly crispy chicken with a drizzle of lime juice had my taste buds transfixed. My mom continued to make it for the family as a treat throughout my childhood. It is the first dish I have whenever I visit the Dominican Republic.
The recipe is quite simple but there are many variations. The trick is to season it just right, ensure it is nice and crispy and a key ingredient is lime juice. The perfectly seasoned, slightly acidic taste sets Dominican Fried Chicken apart from any other variations of fried chicken out there.
I recently called my mom to walk me through the recipe and recreating it at home. Hearing her describe it and reminiscing about sitting on that park bench in New York City at the tender age of eight made me crave it that much more.
Here’s my mom’s tried tested and true recipe for chicharrón de pollo. Buen provecho!
About the dish:
This Dominican staple can be found in all corners of the country; from small countryside restaurants, to resorts and beach side stands it’s a go-to meal that never fails. Often served with a side of tostones (or fried plantain), chicharrón de pollo has been around for decades. Some say the dish originated from the Chinese who immigrated to the Caribbean in the 1800s. While the origins aren’t quite certain, there are Dominican cook books dated back to the 1940’s that list the recipe and there’s no question that is has been a part of Dominican culture for many generations.
Ingredients:
•2 lbs. of chicken thighs (bone in), cut into 2” pieces
•½ teaspoon of pepper
•½ teaspoon of oregano
•1 teaspoon of garlic powder
•2 table spoons of soy sauce
•½ a cup of all-purpose flour
•⅓ a cup corn starch
•2 cups of oil for frying (a good amount of oil is necessary)
•2 limes sliced into wedges (one lime to season the chicken, the second lime for garnish and drizzle on fried chicken)
Prep:
Season the chicken with the juice of one lime and soy sauce. Let sit for 15 minutes.
Directions:
Mix all dry ingredients together (pepper, garlic powder, oregano, flour, corn starch)
Coat the chicken with the dry mixture. Shake excess off.
Heat oil in a deep pan over medium heat. Wait until the oil is hot.
Place chicken in the pan and let fry, turning every 5 minutes or so, until it turns golden brown.
Place on a paper towel to drain excess oil.
Drizzle some lime juice over the chicken and serve with tostones
Fernando’s Spanish Omelette
I’ll always remember my dad’s Spanish Omelettes. The delicious smell often filled our home on Saturday morning’s when I was a kid. It was my favourite breakfast food. This was probably one of the first things I learned to cook when I was about nine.
Ingredients:
• 1/2 cup olive oil
• 2 medium-sized potatoes, diced into ¾ inch pieces (some recipes call for sliced potatoes, but my dad always made the potatoes in diced squares which I prefer)
• 1 large white onion, chopped
• 2 cloves of garlic, finely chopped
• 6 eggs
• Salt, to taste
• Cracked black pepper, to taste
• Parsley, to garnish (optional)
Instructions:
Heat the oil in a nonstick medium-sized pan. Fry potatoes along with parsley flakes, and a pinch of salt and pepper for taste until golden brown. Place on a paper towel to drain excess oil.
In the same pan, cook garlic and chopped onions until translucent (about 5 minutes).
Add the potatoes back with the onions and garlic and continue cooking on medium heat.
Beat eggs with salt and pepper to taste in a large bowl. Add the potatoes and onions into the egg mixture. Pour the entire mixture into the pan and cook for about 5-7 minutes. Place a lid on the pan in order for it to cook quicker.
Place a round plate that is as big as the pan on top of the pan, and with your hand holding the bottom of the plate, flip the omelette onto the plate.
Slide the omelette back into the pan carefully (note that some of the excess uncooked egg will remain on to the plate and this is ok).
Keep cooking on medium heat.
To remove the omelette from the pan, place a clean plate on top of it and flip again onto the plate.
Finish off with a sprinkle of fresh parsley. I always like to eat it with a dollop of ketchup or hot cause.
What’s your go-to family recipe? Comment below!
