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Dominican Chicken Lollipops - {Chicharron De Pollo}

Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

2   Shallots - peeled, trimmed
1   Onion - cut large dice
4   Garlic cloves
1   Cilantro
1   Parsley
2   Bay leaves
12   Peppercorns
1/4 cup 10g / 0.4ozDried oregano leaves
3/4 cup 177mlWhite vinegar
1 1/4 cups 296mlSalad oil
  Salt - to taste
24   Chicken wings - trimmed, sectioned,
  Tip and 2-bone section reserved for
  Stock, meat pushed down to expose the
  Single bone making a drummette or lollipop
  Flour - for dredging
  Canola oil - for frying
  Jalapeno Dipping Sauce
1/2 cup 118mlRed wine vinegar
2 tablespoons 30mlMustard
1 tablespoon 15mlHoney
1   Jalapeño - halved

Recipe Instructions

In a food processor, puree the shallots, onion, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add the oil (do not puree, just mix in) and season with salt. Cover the chicken drummettes with the marinade. Marinate chicken, covered and refrigerated, for at least 4 hours.

In a large-size frying pan, heat 1-inch oil. Drain the chicken from the marinade. Dredge the chicken in flour, season with salt and pepper. Fry the drummettes until cooked through. Serve on a platter with Jalapeño Dipping Sauce.

For the Jalapeño Dipping Sauce: In a small saucepan, heat the vinegar. Once warm, add the mustard, honey, and jalapeño. Boil for 2 minutes. Remove from the heat and serve.

This recipe yields 6 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1C21) - from the TV FOOD NETWORK

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