Pollo Chuco Recipe - Honduran Fried Chicken with Salsa and Plantains

Butcher a whole chicken and cut into even pieces.

Place in a bowl and add the juice of 3 limes, a crushed chicken bouillon cube, a tablespoon of cumin, a tablespoon of garlic powder, and a tablespoon of yellow mustard.

Marinate for 20 minutes.

Dredge the chicken in flour until all sides are coated.

Fry in oil at 190C for 8 minutes.

Remove and let cool, then fry again for another 5 minutes or until brown and crispy.

Slice a plantain thinly along a bias.

Fry in the same oil until golden and crispy.

For the Chimol, dice 3 tomatoes, 3 chilies, and a red onion.

Mix in a bowl with the juice of 1 lime and a few teaspoons of salt.

For the dipping sauce, mix equal parts of ketchup, mustard, and mayo, diluting with some milk for a pour-over sauce.

Serve chicken and plantains atop a bed of shredded cabbage with chimol and sauce on top.

Allergens