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Chicken Lollipop with Orange Salsa and Chile de Árbol

Chicken Lollipop with Orange Salsa and Chile de Árbol

Dilution: N/A

INGREDIENTS

  • 6 pieces of chicken lollipops
  • 2 oz Frios Orange Sauce Chile de Árbol
  • 50 g chopped celery
  • 50 g chopped onion
  • 1 minced garlic clove
For the Dip:
  • ½ stick cream cheese (can also be swapped for 2 oz. Ranch or Caesar
  • dressing)
    3.5 oz Chile de Árbol Orange Sauce


METHOD OF PREPARATION

  • In a wok, marinate the lollipops in the Sauce for 2 hours or more if possible. Sauté the lollipops with onion, garlic and celery for approximately 10 minutes over medium heat, until golden brown, and set aside. For the Dip, mix the softened cream cheese (it can be substituted for the dressing) with the Sauce, salt, pepper and a little garlic powder in a processor, blender or by hand.
  • TIP: At the end, you can add a little more of the previously heated Sauce to make them juicier. Remember that if you fry the lollipops, you must add the sauce later.

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