Delicious recipe of Fried Chicken with Plantain Slices (Pollo Chuco)

Cut the chicken into pieces for breading.

Place in a glass container.

Add 3 tablespoons of mustard, 5 cloves of garlic, and 1 tablespoon of lemon juice.

Add 1 teaspoon of sea salt and mix well.

Marinate in the refrigerator for 3 to 4 hours.

In 1/2 cup of milk, add 3 tablespoons of tomato sauce, 2 tablespoons of mayonnaise, 1 tablespoon of mustard, 1/2 teaspoon oregano, and 1/2 teaspoon rosemary.

Mix well and add a few drops of lemon juice, then mix again.

Finally, add 1 tablespoon of honey and mix well again. Store in the refrigerator.

Cut 2 tomatoes into small squares and 1 green chili (sweet chili), removing the seeds and veins.

Put everything in a container and add 1/2 onion, chopped into small squares.

Add the juice of 1 lemon, 1 teaspoon of oregano, 1 teaspoon of cumin, and 2 teaspoons of sea salt.

Add 1 tablespoon of apple cider vinegar and stir well, then add 2 tablespoons of olive oil and reserve.

Cut 4 cabbage leaves into julienne strips and place in a container.

Cut a carrot into julienne strips and chop the cilantro.

Add 1 teaspoon of oregano, 1 teaspoon of cumin, and pepper, and sea salt to taste.

Mix well and add 1 tablespoon of apple cider vinegar and the juice of 1 lemon.

Add 2 tablespoons of olive oil and mix well, then reserve.

For breading, mix 1 cup of all-purpose flour with rosemary, garlic salt, and oregano.

Wrap the marinated chicken in this mixture.

Beat 2 eggs for the second layer.

Cover the chicken with a layer of breadcrumbs mixed with tajín.

Fry in very hot oil for 5 to 10 minutes, depending on the size of the chicken pieces.

Cut the plantain into slices and add a little salt.

Fry the plantain slices in very hot oil.

First place the banana slices, then the chicken pieces, followed by the salad, chimol, and salsa to enjoy.

Equipment Needed

Allergens