Pollo Con Tajada de Honduras | Pollo Chuco Receta

Marinate the chicken with paprika powder, garlic powder, onion powder, oregano, black pepper, Worcestershire sauce, yellow mustard, chicken bouillon, and salt. Let it sit for about 1 hour.

Mix flour preparation ingredients: garlic powder, onion powder, oregano, black pepper, salt, and chicken bouillon. Set aside until needed.

Prepare the cabbage mix by combining shredded cabbage and chopped cilantro. Set aside until dish assembly.

Prepare pico de gallo by mixing chopped onion, green pepper, tomato, cilantro, black pepper, salt, and squeezed lemon. Set aside.

Dip the marinated chicken in the flour mixture.

Cook the chicken in medium-high heat for 8-15 minutes, then set aside.

In the same pot, dry the green plantains for 5-8 minutes until they begin to float, then set aside.

For the tomato sauce, heat oil and sauté chopped onion and green pepper. Add tomato sauce, black pepper, adobo, water, sugar, and salt. Mix until sauce acquires a consistency.

Prepare ketchup mayo by mixing mayo, yellow mustard, ketchup, milk, salt, and black pepper. Set aside.

Assemble the dish by layering green plantains, cabbage and cilantro mix, chicken, pico de gallo, tomato sauce, encurtido, and ketchup mayo.

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