Dominican Chicken Lollipops (Chicharron De Pollo) Recipe
Servings: 6
Ingredients
- 2 x shallots peeled, trimmed
- 1 x onion cut large dice
- 4 x garlic cloves
- 1 bn cilantro
- 1 bn parsley
- 2 x bay leaves
- 12 x peppercorns
- 1/4 c. dry oregano leaves
- 3/4 c. white vinegar
- 1 1/4 c. salad oil Salt to taste
- 24 x chicken wings trimmed, sectioned, tip and 2-bone section reserved for stock, meat pushed down to expose the single bone making a drummette or possibly lollipop Flour for dredging Canola oil for frying
- 1/2 c. red wine vinegar
- 2 Tbsp. mustard
- 1 Tbsp. honey
- 1 x jalapeno halved
Directions
- In a food processor, puree the shallots, onion, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add in the oil (don't puree, just fold in) and season with salt. Cover the chicken drummettes with the marinade. Marinate chicken, covered and refrigerated, for at least 4 hrs.
- 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 till cooked through. Serve on a platter with Jalapeno Dipping Sauce.
- For the Jalapeno Dipping Sauce: In a small saucepan, heat the vinegar. Once hot, add in the mustard, honey, and jalapeno. Boil for 2 min. Remove from the heat and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 94 | 52% |
| Total Fat 10.46g | 13% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.12g | |
| Cholesterol 48mg | 16% |
| Sodium 107mg | 4% |
| Potassium 216mg | 6% |
| Total Carbs 7.6g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.17g | 3% |
| Protein 12.34g | 20% |
