Dominican Chicken Lollipops Chicharron De Pollo Food

DOMINICAN CHICKEN LOLLIPOPS (CHICHARRON DE POLLO)

Steps:

• 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.

FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN

Steps:

• Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. Cover and allow to marinate in refrigerator 4 hours.
• Heat the oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
• Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour.
• Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes.

CHICHARRóN DE POLLO [+ VIDEO] (CRISPY FRIED CHICKEN BITES)

Steps:

• Ready chicken: Remove meat from bones. Cut chicken into small pieces that you could eat in one or two bites. Leave the skin on the chicken. You can use the leftover bones and parts to make broth. Set chicken pieces aside.
• Coat chicken: Combine flour, salt, pepper, oregano, and garlic powder. Mix well. Coat the chicken strips with this mixture. Shake excess off.
• Fry: Heat oil in a deep pan over medium heat (350 ºF [175 ºC). Deep fry the chicken until it turns golden brown (3-4 minutes on each side) --careful with hot oil splatters! Fry them three by three to avoid lowering the oil temperature too much.Place on a paper towel to drain excess oil.
• Serve: Garnish with lime wedges and serve with tostones.

CHICKEN LOLLIPOPS

Steps:

• With a paring knife, cut around the thin tip of each chicken wing to loosen the meat around the joint. While holding the base, push the meat down gently to expose the bone and form a "chicken lollipop." Remove any flesh left on the thin end with a clean towel.
• Combine the honey and mustard in a mixing bowl. Thin the mixture out with a bit of water. Dip the chicken meat in honey-mustard, allowing the excess to drip off, then coat with bread crumbs.
• Preheat oven to 350 degrees F. Place "chicken lollipops" on a baking pan standing up. Roast for 20 to 25 minutes. Serve immediately.

CHICHARRONES DE POLLO (CHICKEN DOMINICAN-REPUBLIC STYLE)

Steps:

• Combine marinade ingredients in a plastic zipper bag.
• Add chicken strips and marinate in refrigerator for at least 3 hours.
• Combine flour, paprika, pepper and salt in another zipper bag.
• Transfer chicken strips to flour mixture, coating evenly.
• Heat oil over medium-high heat and fry chicken in batches of 4 strips (don't overcrowd; oil will cool down too much during cooking), taking about 4 minutes per side to brown outside and thoroughly cook insides.
• When done, transfer chicken strips to a plate lined with paper towels, and lightly sprinkle with salt.
• Cook remaining batches of strips, keeping others warm in a low-temp oven.

CHICHARRONES DE POLLO

Steps:

• Whisk lime juice, rum, onion, and garlic together in a bowl. Place chicken strips in a shallow glass baking pan and pour marinade over top. Mix up chicken so all pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
• Beat egg and water together in a shallow bowl. Mix flour, 2 teaspoons salt, and 2 teaspoons pepper together in a second shallow bowl.
• Heat oil in a large skillet over medium-high heat.
• While the oil is heating, remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dip chicken in the egg wash, then dredge in the seasoned flour mixture until well coated.
• Fry chicken in small batches (don't overcrowd the skillet) in the hot oil until all sides are golden brown and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICHARRONES DE POLLO--PUERTO RICAN FRIED CHICKEN

Steps:

• Cut the chicken into chunks. You should get 10-16 pieces.
• Combine the soy sauce, lemon juice, rum, garlic, ginger, and bay leaf in a bowl or zipper bag, add the chicken pieces, and let marinate at least 4 hours in the refridgerator (overnight is best).
• Combine the flour, salt, and pepper, and put on a plate or waxed paper for dredging.
• In an electric fryer, or on the stove, heat the vegetable oil to 375 degrees.
• Once the oil has reached the correct temperature, dredge the chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
• As you complete each batch, remove the cooked pieces to a rack to drain, and dredge and fry the next batch.
• Serve with rice and beans. A salad is good here, too.