Dominican Chicken Lollipops: Chicharron de Pollo
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 4 minutes
Cook Time: 20 minutes
Yield: 6 servings
2 shallots, peeled and trimmed
1 onion, cut into large dice
4 garlic cloves
1 bunch cilantro
1 bunch parsley
2 bay leaves
12 peppercorns
1/4 cup dried oregano leaves
3/4 cup white vinegar
1 1/4 cups salad oil
Salt
24 chicken wings trimmed and 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, recipe follows
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 Jalapeno Dipping Sauce.
~~ Jalapeno Dipping Sauce:
1/2 cup red wine vinegar
2 tablespoons mustard
1 tablespoon honey
1 jalapeno, halved
In a small saucepan, heat the vinegar.
Once warm, add the mustard, honey, and jalapeno.
Boil for 2 minutes.
Remove from the heat and serve.
Recipe courtesy Alex Garcia
Show: Melting Pot
Episode: Nuevo Latino (Alex/Aaron) - Game Night
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