Pollo Chuco Con Tajadas

Ingredients

• 2.5 pounds chicken drumsticks and thighs – bone-in, skin-on
• 3 tbsp lime juice – for marinade
• 4 cloves garlic – minced (for marinade)
• 1.5 tsp kosher salt – for marinade
• 1 tsp black pepper – for marinade
• 1 tsp ground cumin – for marinade
• 1 tsp dried oregano – for marinade
• 1 tsp paprika – for marinade
• 1 large red onion – thinly sliced
• 4 cups green cabbage – thinly shredded
• 0.5 cup white vinegar – for encurtido
• 2 tbsp lime juice – for encurtido
• 1 tsp kosher salt – for encurtido
• 1 tsp granulated sugar – for encurtido
• 0.5 tsp dried oregano – for encurtido
• 2 medium tomatoes – diced
• 0.5 small white onion – finely chopped
• 0.5 cup cilantro – chopped
• 1 small jalapeño – minced
• 2 tbsp lime juice – for chimol
• 0.5 tsp kosher salt – for chimol
• 2 cups all-purpose flour
• 1 tsp kosher salt – for dredge
• 0.5 tsp black pepper – for dredge
• 0.5 tsp paprika – for dredge
• 0.5 tsp garlic powder – for dredge
• 1.5 quarts vegetable oil
• 3 large green plantains – peeled and thinly sliced lengthwise
• 0.75 tsp kosher salt – for plantains
• 0.5 cup ketchup
• 1 tsp yellow mustard
• 1 tsp worcestershire sauce
• 2 tsp hot sauce
• 2 tbsp water

Instructions

1. Make the encurtido: In a bowl, combine the red onion, green cabbage, white vinegar, lime juice (for encurtido), kosher salt (for encurtido), granulated sugar, and dried oregano (for encurtido). Toss well and let sit 30 minutes, tossing once or twice, until slightly wilted and tangy.
2. Make the chimol: In a separate bowl, mix the tomatoes, white onion, cilantro, jalapeño, lime juice (for chimol), and kosher salt (for chimol). Stir and let stand 15 minutes to meld flavors.
3. Marinate the chicken: In a large bowl, whisk together the lime juice (for marinade), garlic, kosher salt (for marinade), black pepper (for marinade), ground cumin, dried oregano (for marinade), and paprika (for marinade). Add the chicken, coat well, and marinate 30 minutes (refrigerated), bringing to room temperature while you prepare the dredge.
4. Prepare the dredge: In a shallow dish, whisk the all-purpose flour, kosher salt (for dredge), black pepper (for dredge), paprika (for dredge), and garlic powder (for dredge). Remove chicken from marinade, letting excess drip off, and coat evenly in the seasoned flour. Set on a rack 10 minutes to hydrate the coating.
5. Heat the oil: Pour the vegetable oil into a deep, heavy pot to a depth of 2–3 inches and heat to 350°F/175°C.
6. Fry the chicken: Working in batches, fry coated chicken, turning occasionally, until deep golden brown and cooked through, 12–16 minutes per batch; internal temperature should reach 165°F/74°C and juices run clear. Drain on a wire rack.
7. Fry the tajadas: Return oil to 340°F/170°C. Fry the green plantain slices in batches until golden at the edges and crisp-tender, 3–5 minutes. Drain on paper towels and immediately sprinkle with kosher salt (for plantains).
8. Make the sauce: In a small saucepan over low heat, whisk together the ketchup, yellow mustard, Worcestershire sauce, hot sauce, and water until warm and pourable, 2–3 minutes.
9. Assemble and serve: Arrange a generous bed of tajadas on each plate. Top with fried chicken. Add a mound of encurtido and spoon chimol over the chicken. Drizzle with the warm sauce and serve immediately.