# Pollo con Tajadas o Pollo Chuco

A delicious fried chicken dish with plantain slices, pickled vegetables, and various sauces, inspired by the Catracho style.

- Cuisine: Caribbean
- Category: Sauce & Condiment
- Language: es

## 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

## Instructions

1. Clean the chicken, prick it, and wash it thoroughly with lemon.
2. Season the chicken with garlic salt, paprika, chicken consommé, oregano, pepper, Lisano, mustard, mayonnaise, and complete seasoning.
3. Place the seasoned chicken in the refrigerator to marinate.
4. Prepare the pickled vegetables (encurtido) by peeling one beetroot and one carrot.
5. Chop red onion and jalapeño into julienne strips.
6. Boil water and blanch the jalapeño and red onion for about 2-3 minutes.
7. Mix the blanched vegetables with oregano, salt, a little sugar, and white vinegar.
8. Place the pickled vegetables in the refrigerator.
9. Prepare the sauce by sautéing tomato, bell pepper, onion, garlic, and cilantro.
10. Add oregano, paprika, and garlic salt to the sautéed vegetables.
11. Add a little water, bring to a boil, then blend the sauce until smooth.
12. In a small pan with a bit of oil, sauté the blended sauce until it boils and thickens.
13. Prepare the breading for the chicken by mixing all-purpose flour and cornstarch.
14. Dredge the chicken thoroughly in the flour mixture until fully coated.
15. Heat oil in a pan until very hot.
16. Fry the chicken in the hot oil.
17. Prepare the chimichurri by chopping cilantro, onion, green bell pepper, and 2 tomatoes.
18. Add a pinch of salt and the juice of 2 lemons to the chopped chimichurri ingredients, mix well, and refrigerate.
19. After 15 minutes of frying on medium heat, turn the chicken over.
20. Increase the heat slightly to crisp the chicken exterior.
21. Fry any remaining chicken pieces.
22. Prepare the dressing by mixing tomato sauce, mayonnaise, mustard, a little salt, and a little sugar.
23. Add a little milk to the dressing and continue mixing until smooth and lump-free.
24. Chop the cabbage, wash it well, and disinfect it.
25. Slice the green plantains (guineo).
26. Add salt to the plantain slices.
27. Fry the plantain slices in the same oil used for the chicken.
28. Serve the fried chicken with the plantain slices, pickled vegetables, chimichurri, and dressing.

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZTBNF8gYQ/
- Recipe page: https://www.cliprecipe.com/recipe/9272cc37-73f5-4651-94af-fe0ef8297627
- Extracted: 2026-05-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt