Chicken Lollipops | GOYA

Chicken Lollipops with Ají Sauce & Gallo Pinto

Pilones de Pollo con Salsa de Ají y Gallo Pinto

A fun dish to serve at elegant, appetizer parties. Gallo Pinto is a traditional Costa Rican dish of black beans mixed with rice. Spicy yellow pepper dipping sauce gives a piquant thrill.

Serves 4


For the Rice and Beans:

½ lb. GOYA® Black Beans, rinsed

2 cloves garlic

½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste

¼ cup GOYA® Corn Oil, plus more, for frying

½ medium onion, thinly sliced

2 cups cooked Canilla Extra Long-Grain Rice

For the Chicken:

24 chicken drummettes

1 packet Sazón GOYA® with Coriander and Annatto

½ cup sour cream

1 tbsp. GOYA® Yellow Hot Pepper Paste (Ají Amarillo)

Finely chopped fresh parsley (optional)


1. In bowl filled with cold water, add beans; cover. Refrigerate 24 hours; drain. To medium saucepan over medium heat, add beans, garlic and enough water to cover by 2 inches. Bring water to boil; reduce heat to low. Simmer until beans are tender, about 1 hr; season with adobo. Drain beans, reserving ¼ cup cooking liquid. Discard garlic.
2. Heat ¼ cup oil in medium skillet over medium-high heat. Add onions; cook until translucent, about 5 minutes. Add soaked beans. Cook, stirring occasionally, until warmed through, about 5 minutes more. Stir in cooked rice and reserved bean water. Cook, stirring often, until rice mixture is hot and liquid is absorbed, about 5 minutes. Set aside; cover with foil to keep warm.
3. Cut knuckles off chicken, Scrape meat and skin up to form lollipop shape. In bowl, mix chicken, adobo and sazón until coated; set aside. In heavy saucepan over medium heat, add corn oil to depth of 1½ inches. Heat until hot (about 375°F on deep-fry thermometer). Add chicken; cook until crisp and cooked through, about 5 minutes per batch. Transfer to paper towels to drain. In small bowl, stir together sour cream, hot pepper paste and adobo.
4. Divide rice evenly among serving plates. Spoon hot pepper sauce on plate. Arrange chicken on sauce. Garnish with parsley, if desired.