Pollo con Tajadas

Step by stepInstructions

1. Marinate the chicken with the garlic, cumin, oregano, lime juice, salt, and pepper for at least thirty minutes
2. Toss the shredded cabbage with the vinegar and salt, and set aside to pickle while you cook
3. Make the chismol by dicing the tomatoes and onion and mixing with the culantro, a squeeze of lime, and salt
4. Soak the plantain slices in salted water for ten minutes, then drain and pat dry
5. Heat oil in a deep skillet and fry the plantain slices in batches until golden and crisp, draining them on paper towels
6. Dredge the marinated chicken in the flour, shaking off the excess, and fry in the same oil over medium heat for about twenty minutes, turning, until deep golden and cooked through
7. Pile the tajadas on a platter, set the chicken on top, and shower with the curtido and chismol, finishing with a drizzle of crema