Paquetitos De Pollo Estilo Oriental Recipes

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POLLO CON TAJADAS RECIPE



Pollo con Tajadas Recipe image

This inviting Honduran platter is as good as street food gets! Try this dish, piled high with fried chicken, sauces, and vegetables for a great insight into the tastes of Honduras.

Provided by The Foreign Fork

Categories     Main Course

Time 2h30m

Number Of Ingredients 34

2 tsp Liquid Chicken bouillon ((or 2 chicken bouillon cube, crumbled))
2 tsp Cumin (ground)
½ tsp Black pepper
2 tsp Onion powder
1 tsp Paprika
1 tsp Garlic salt
3 lb Chicken pieces (bone-in skin-on (combination of drumsticks, thighs, and breasts))
4 tbsp Mustard
2 cups All Purpose Flour
Vegetable Oil (for Frying)
½ Red onion (sliced)
⅛ tsp Oregano
¼ tsp Salt
⅛ tsp Pepper
½ cup Distilled white vinegar
3 tbsp Beet juice
½ Head of cabbage
1 Green pepper (diced)
½ White onion (diced)
3 Roma Tomatoes (diced)
2 tbsp Cilantro (chopped)
1 tsp Cumin
3 tbsp Lemon Juice
Salt & Pepper to taste
½ cup Mayonnaise
¼ cup Ketchup
1 tbsp Granulated Sugar
1 tsp White vinegar
Hot sauce to taste (optional)
3 Tbsp Chismo (already prepared)
½ cup Tomato sauce
½ cup Chicken broth
4 Green Bananas (can sub plantains if necessary)
Vegetable Oil (for frying)

Steps:

  • Mix the 2 tsp chicken bouillon, 2 tsp cumin, 1/2 tsp black pepper, 2 tsp onion powder, 1 tsp paprika, and 1 tsp garlic salt together in a small bowl.
  • In a large bowl, add the 3 lb of chicken pieces. Coat the chicken in 4 tbsp mustard and use your hands to rub it around.
  • Sprinkle the spice mix over the chicken, using your hands to make sure the chicken is coated.
  • Cover the bowl with plastic wrap and place it in the fridge for at least an hour as you prepare the rest of the ingredients.
  • Add half a sliced red onion into a mason jar along with the 1/8 tsp oregano, 1/4 tsp salt, and 1/8 tsp pepper.
  • Pour in the 1/2 cup vinegar and 3 tbsp beet juice. If your container is not completely filled, you can continue to add more vinegar until the liquid reaches the top.
  • Put the lid on the container, keeping it airtight. Allow the mason jar to rest in the fridge for at least an hour as you prepare the rest of the ingredients.
  • Use a knife to slice the 1/2 head of cabbage very thinly, so that it looks thinner than the texture of coleslaw. Set aside.
  • Combine all of the ingredients in a medium bowl. Add salt or pepper to taste.
  • Rest in the fridge as you prepare the rest of the ingredients.
  • Combine all of the ingredients together in a small bowl and mix until fully combined. Add more salt or vinegar to taste.
  • Rest in the fridge as you prepare the rest of the ingredients.
  • In a small pot over medium heat, add the 3 tbsp Chismo. Cook over heat for a few minutes until softened.
  • Add the 1/2 cup tomato sauce and 1/2 cup chicken broth, and turn the heat to high.
  • Bring the sauce to a boil, then reduce to a simmer and allow it to simmer for 5 minutes.
  • Remove from the heat and set aside.
  • Remove the peels from the bananas using instructions detailed in my Tostones Recipe.
  • Cut the 4 green bananas into thin, diagonal slices.
  • Heat the vegetable oil in a large pot with tall sides until it reaches 350 degrees Fahrenheit.
  • Put the 2 cups flour in a shallow bowl or pie tin.
  • Remove the chicken from the fridge and dip the chicken in the flour, making sure the entire surface is covered in flour.
  • Place the floured chicken on a cookie sheet and allow it to rest for about 5 minutes.
  • Add the chicken into the vegetable oil, and fry the chicken until the internal temperature reaches 165 degrees Fahrenheit (about 8-10 minutes). Once cooked, set the chicken on a paper towel-lined plate
  • Add the sliced bananas into the oil and fry until they turn yellow and crispy. Remove and drain on a paper towel lined plate.
  • On a plate, layer the ingredients in the following order: fried bananas, shredded cabbage, fried chicken, tomato sauce, chismo, pink sauce, then pickled vegetables. Dig in and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 573 kcal, Carbohydrate 50 g, Protein 28 g, Fat 29 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 93 mg, Sodium 977 mg, Fiber 6 g, Sugar 15 g, UnsaturatedFat 20 g

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