Honduran · Chicken

Pollo con Tajadas

Name: Pollo con Tajadas
Cuisine: Honduran
Ingredients: 1 kg Chicken drumsticks; 10 g Salt; 3 g Ground cumin; 4 g Sweet paprika; 80 ml White vinegar; 350 g White cabbage; 100 g Carrot; 100 g Mayonnaise; 40 ml Lime juice; 150 g Onion; 300 ml Tomato passata; 1.2 kg Green cooking bananas, unpeeled; 150 g Plain flour; 830 ml Vegetable oil

Servings

Ingredients

Chicken drumsticks1 kg
Salt10 g
Ground cumin3 g
Sweet paprika4 g
White vinegar80 ml
White cabbage350 g
Carrot100 g
Mayonnaise100 g
Lime juice40 ml
Onion150 g
Tomato passata300 ml
Green cooking bananas, unpeeled1 ¼ kg
Plain flour150 g
Vegetable oil830 ml

Original recipe serves about 4.

Method

1
Toss the chicken with half the salt, cumin, paprika and 30 ml vinegar. Refrigerate for 30 minutes. Mix the shredded cabbage and grated carrot with the remaining vinegar and 2 g salt; refrigerate until serving. Mix the mayonnaise with 20 ml lime juice.
2
Heat 30 ml oil in a saucepan and soften the chopped onion for 5 minutes. Add the passata and remaining salt and simmer for 15 minutes. Peel the green bananas and slice lengthwise into 5 mm strips.
3
Coat the chicken in flour. Heat the remaining oil in a deep, heavy pan to 170°C, using a thermometer. Fry the chicken in batches for 12–18 minutes, turning carefully, until it reaches 74°C. Drain on a rack. Fry the banana slices in batches for 3–5 minutes until crisp and golden.
4
Divide the tajadas among four plates, add the chicken and cabbage salad, and spoon over the tomato sauce and lime mayonnaise. Finish with the remaining lime juice.

Recipe source: TheMealDB