Dominican Chicken Lollipops - {Chicharron De Pollo}

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.