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1
Quick-Pickle the Red Onions
20 Mins
Bring the liquid to a gentle boil, about 100°C (212°F), then cool
Put the sliced red onion in a jar or bowl. Warm the vinegar with 60ml (1/4 cup) water and 1/2 teaspoon of the salt until it just comes to a gentle boil, then pour it over the onion. Leave for at least 20 minutes, until the slices soften and turn bright pink.
Slice the onion as thinly as you can: paper-thin slices pickle in minutes, thick ones stay raw and harsh.
Done when: Onion slices soft, glossy and pink, with a sharp-sweet tang.
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2
Marinate the Chicken
15 Mins
Room temperature for marinating; keep below 21°C (70°F)
Rub the patted-dry chicken pieces all over with the crushed garlic, half the lime juice, cumin, half the black pepper and 1/2 teaspoon of the salt. Leave to marinate for 15 minutes while you prepare the toppings. Do not marinate longer than 4 hours, and never leave raw chicken out at room temperature for more than 2 hours.
Dry chicken is the secret to a crisp crust: moisture on the skin makes the flour slide off in the oil.
Done when: Chicken evenly coated with the seasoning, skin dry to the touch before dredging.
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3
Make the Chimol and the Cabbage Slaw
10 Mins
No heat
For the chimol, toss the diced tomato, white onion and green pepper with most of the chopped cilantro, the remaining lime juice and a pinch of salt. For the slaw, toss the shredded cabbage and carrot with a squeeze of lime and a pinch of salt. Set both aside.
Salt the slaw lightly and let it sit: it wilts just enough to tuck under the chicken without going soggy.
Done when: Chimol juicy and bright; slaw lightly wilted and seasoned.
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4
Dredge and Fry the Chicken
20 Mins
Oil at 175°C (350°F); chicken cooked to 74°C (165°F) inside
Heat the oil in a deep, heavy pot to 175°C (350°F). Mix the flour with the paprika, garlic powder, the remaining black pepper and 1/2 teaspoon of the salt. Dredge each chicken piece, shake off the excess, and fry in batches without crowding the pot, about 8 to 10 minutes per side, until deep golden and crisp. Check the thickest part of every piece with a thermometer: it must read at least 74°C (165°F). Drain on a wire rack, not on paper towels, so the crust stays crisp.
Fry in batches and let the oil come back to 175°C (350°F) between them: crowded oil drops in temperature and the coating turns greasy instead of crisp.
Done when: Deep golden, shatteringly crisp crust; juices run clear and the thickest part reads 74°C (165°F).
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5
Fry the Tajadas
10 Mins
Oil at 175°C (350°F)
Drain the plantain slices and pat them dry. In the same oil, fry them in batches for 2 to 3 minutes per side until golden at the edges and crisp enough to snap. Drain on a wire rack and sprinkle with the remaining salt while still hot.
Dry slices fry crisp; wet ones spit and steam. Shake the salted water off and pat each batch dry before it goes in.
Done when: Golden edges, crisp and brittle, not bendy or pale.
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6
Mix the Pink Sauce and Assemble
5 Mins
Serve immediately, while the chicken is hot and crisp
Stir the mayonnaise and ketchup together until smooth and pale pink. Lay a bed of hot tajadas on each plate, add a handful of cabbage slaw, set 2 pieces of chicken on top, then spoon over chimol and pickled onions. Drizzle with tomato sauce and pink sauce, scatter the remaining cilantro, and serve at once with lime wedges.
Build the plate in this order — tajadas, slaw, chicken, toppings, sauces — so the chicken stays on top and keeps its crunch.
Done when: A tall, colourful plate: crisp chicken on top, sauces drizzled, everything served hot.
auto_awesome Finishing Touches & Plating
Serve the plates straight away, while the chicken is still crackling and the tajadas are crisp. Put extra chimol, pickled onions and pink sauce on the table so everyone can add more.
Honduras
45m
France
Vietnam