Serves 1
Directions
- 1Clean the chicken, prick it, and wash it thoroughly with lemon.
- 2Season the chicken with garlic salt, paprika, chicken consommé, oregano, pepper, Lisano, mustard, mayonnaise, and complete seasoning.
- 3Place the seasoned chicken in the refrigerator to marinate.
- 4Prepare the pickled vegetables (encurtido) by peeling one beetroot and one carrot.
- 5Chop red onion and jalapeño into julienne strips.
- 6Boil water and blanch the jalapeño and red onion for about 2-3 minutes.
- 7Mix the blanched vegetables with oregano, salt, a little sugar, and white vinegar.
- 8Place the pickled vegetables in the refrigerator.
- 9Prepare the sauce by sautéing tomato, bell pepper, onion, garlic, and cilantro.
- 10Add oregano, paprika, and garlic salt to the sautéed vegetables.
- 11Add a little water, bring to a boil, then blend the sauce until smooth.
- 12In a small pan with a bit of oil, sauté the blended sauce until it boils and thickens.
- 13Prepare the breading for the chicken by mixing all-purpose flour and cornstarch.
- 14Dredge the chicken thoroughly in the flour mixture until fully coated.
- 15Heat oil in a pan until very hot.
- 16Fry the chicken in the hot oil.
- 17Prepare the chimichurri by chopping cilantro, onion, green bell pepper, and 2 tomatoes.
- 18Add a pinch of salt and the juice of 2 lemons to the chopped chimichurri ingredients, mix well, and refrigerate.
- 19After 15 minutes of frying on medium heat, turn the chicken over.
- 20Increase the heat slightly to crisp the chicken exterior.
- 21Fry any remaining chicken pieces.
- 22Prepare the dressing by mixing tomato sauce, mayonnaise, mustard, a little salt, and a little sugar.
- 23Add a little milk to the dressing and continue mixing until smooth and lump-free.
- 24Chop the cabbage, wash it well, and disinfect it.
- 25Slice the green plantains (guineo).
- 26Add salt to the plantain slices.
- 27Fry the plantain slices in the same oil used for the chicken.
- 28Serve the fried chicken with the plantain slices, pickled vegetables, chimichurri, and dressing.
Ingredients
- pollo
- limón
- sal de ajo
- paprika
- consomé de pollo
- orégano
- pimienta
- lisano
- mostaza
- mayonesa
- sazón completo
- 1 remolacha
- 1 zanahoria
- cebolla morada
- jalapeño
- agua hirviendo
- orégano
- sal
- azúcar
- vinagre blanco
- tomate
- chile dulce
- cebolla
- ajo
- cilantro
- orégano
- paprika
- sal de ajo
- agua
- aceite
- harina todo uso
- maicena
- cilantro
- cebolla
- chile dulce verde
- 2 tomates
- sal
- 2 limones
- salsa de tomate
- mayonesa
- mostaza
- sal
- azúcar
- leche
- repollo
- guineo (plátano verde)
- sal
Equipment
refri (refrigerator)agua hirviendo (boiling water)licuadora (blender)Pailita (small pan/skillet)Pailita con aceite (pan with oil)
Tips
- Clean chicken thoroughly with lemon.
- For crispy chicken, use a mixture of all-purpose flour and cornstarch for breading.
- Fry chicken at medium heat for 15 minutes per side to ensure it's cooked through, then increase heat to crisp the exterior.
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