Pollo Chuco

Step by stepInstructions

1. Marinate the chicken with the garlic, cumin, oregano, lime juice, salt, and pepper for at least thirty minutes
2. Make the curtido by tossing the cabbage with the vinegar and salt, and pickle the red onion separately in vinegar with a pinch of salt
3. Make the chismol by dicing the tomatoes and onion and mixing with the culantro, lime, and salt
4. Mix the mayonnaise and ketchup into a pink sauce and set aside
5. Soak the plantain slices in salted water, drain, and fry in hot oil until crisp and golden, then drain on paper towels
6. Dredge the chicken in the flour and fry over medium heat until deep golden and cooked through, about twenty minutes
7. To assemble, spread the tajadas on a platter, top with the chicken, and bury everything under the curtido, chismol, and pickled onions
8. Finish with bold stripes of pink sauce and ketchup, and serve immediately with lime wedges