Pollo chuco – crisp chicken with plantain

Ingredients

• 800 g boneless chicken thighs
• 2 dl cultured buttermilk
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp pepper
• 150 g plain flour
• 50 g cornflour (cornstarch)
• 3 green plantains
• 250 g finely shredded cabbage
• 1 grated carrot
• 2 tbsp white wine vinegar
• 1 diced tomato
• 1 dl mayonnaise
• ½ dl ketchup
• 1 tbsp lime juice
• 8 dl neutral frying oil

Method

1. 1Coat chicken with buttermilk, cumin, garlic powder, salt and pepper. Leave for 20 minutes while preparing accompaniments.
2. 2Mix cabbage and carrot with vinegar and a little salt. Mix mayonnaise, ketchup and lime into a sauce.
3. 3Peel plantains and cut into thin slices. Fry in oil at 175°C for 3–4 minutes until golden; drain.
4. 4Mix flour and cornflour. Drain chicken, coat in flour mixture and fry in small batches at 170°C for 6–8 minutes per side until crisp and cooked through. Internal temperature must reach at least 75°C.
5. 5Arrange plantain, salad and chicken on plates. Top with tomato and sauce and serve immediately.