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This delightful dish combines the crunchy, savory goodness of deep-fried chicken lollipops with the vibrant flavors of Spanish rice. Perfect for a special dinner or a festive gathering, this recipe brings together the best of both worlds in a visually appealing and delicious meal.
Chicken Lollipops Ingredients:
- 12 chicken drumettes
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Vegetable oil for frying
Spanish Rice Ingredients:
- 1 1/2 cups long-grain rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 1/2 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Prepare the Chicken Lollipops:
- To make chicken lollipops, hold a drumette vertically and use a knife to cut around the bone at the base, pushing the meat down toward the thicker end to create a “lollipop” shape.
- Season the chicken lollipops with salt and pepper.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Dip each chicken lollipop in the flour, then the beaten eggs, and finally coat with the breadcrumb mixture. Ensure they are well-coated.
- Fry the Chicken Lollipops:
- In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Carefully add the breaded chicken lollipops to the hot oil in batches, being careful not to overcrowd the pot.
- Fry until golden brown and cooked through, about 6-8 minutes. The internal temperature should reach 165°F (74°C).
- Remove the lollipops with a slotted spoon and drain on paper towels.
- Prepare the Spanish Rice:
- Rinse the rice under cold water until the water runs clear.
- In a large skillet or pot, heat the olive oil over medium heat. Add the finely chopped onion and diced red bell pepper, and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the rinsed rice and cook for 2-3 minutes, allowing the rice to lightly toast.
- Add the diced tomatoes, chicken broth, smoked paprika, cumin, turmeric, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Serve:
- Spoon the Spanish rice onto a serving platter or individual plates.
- Arrange the deep-fried chicken lollipops on top of the rice.
- Garnish with freshly chopped cilantro.
Conclusion:
Dewald’s Deep-Fried Chicken Lollipops on Spanish Rice is a visually stunning and flavor-packed dish that combines crispy chicken with aromatic and colorful rice. The juicy chicken lollipops, with their perfectly seasoned and crunchy coating, pair wonderfully with the savory Spanish rice, making for a memorable meal that’s sure to impress your family and friends. Enjoy this delectable dish with a side of your favorite dipping sauce for an extra layer of flavor!
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