1 Chicken, Chopped
1 Plantain, Sliced
1 Onion, Diced
3 Tomatoes, Diced
4 Limes, Juiced
3 Chilies, Diced
1 Handful Cilantro, Chopped
1/2 Cup Cabbage, Shredded
2 Cups Flour
1 Bouillon Cube, Ground
1 Tbsp Cumin
1 Tbsp Garlic Powder
Butcher a whole chicken and cut into even pieces.
Place in a bowl and add the juice of 3 limes, a crushed chicken bouillon cube, a tablespoon of cumin, a tablespoon of garlic powder, and a tablespoon of yellow mustard (think hot dog style).
Marinate for 20min.
Dredge the chicken in flour until all sides are coated, and fry in 190C oil for 8min.
Remove and let cool, then fry again for another 5 min or until brown and crispy.
Slice a plantain thinly along a bias.
Fry in the same oil until golden and crispy.
For the Chimol, dice 3 tomatoes, 3 chilies, and a red onion.
Mix in a bowl with the juice of 1 lime, and a few teaspoons of salt.
For the dipping sauce, mix equal parts of ketchup, mustard, and mayo.
Dilute with some milk for a pour-over sauce.
Serve chicken and plantains atop a bed of shredded cabbage with chimol and sacuce on top.
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