Dominican Chicken Lollipops: Chicharron De Pollo
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 bunch
Cilantro1 bunch
Parsley12
Peppercorns1 cup
Oregano Leaves (dried)3 cup
White Vinegar1
Salt1 cup
Red Wine Vinegar2 tbsps
Mustard1 tbsp
HoneyDirections:
1
In a food processor, puree the shallots, onion, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar
2
Add the oil (do not puree, just mix in) and season with salt
3
Cover the chicken drummettes with the marinade
4
Marinate chicken, covered and refrigerated, for at least 4 hours
5
In a large size frying pan, heat 1-inch oil
6
Drain the chicken from the marinade
7
Dredge the chicken in flour, season with salt and pepper
8
Fry the drummettes until cooked through
9
Serve on a platter with Jalapeno Dipping Sauce
10
In a small saucepan, heat the vinegar
11
Once warm, add the mustard, honey, and jalapeno
12
Boil for 2 minutes
13
Remove from the heat and serve