This inviting Honduran platter is as good as street food gets! Try this dish, piled high with fried chicken, sauces, and vegetables for a great insight into the tastes of Honduras.
Mix the chicken bouillon, cumin, black pepper, onion powder, paprika, and garlic salt together in a small bowl.
In a large bowl, add the chicken pieces. Coat the chicken in mustard and use your hands to rub it around.
Sprinkle the spice mix over the chicken, using your hands to make sure the chicken is coated.
Cover the bowl with plastic wrap and place it in the fridge for at least an hour as you prepare the rest of the ingredients.
60 minAdd the sliced red onion into a mason jar along with the oregano, salt, and pepper.
Pour in the vinegar and beet juice. If your container is not completely filled, you can continue to add more vinegar until the liquid reaches the top.
Put the lid on the container, keeping it airtight. Allow the mason jar to rest in the fridge for at least an hour as you prepare the rest of the ingredients.
60 minUse a knife to slice the cabbage very thinly, so that it looks thinner than the texture of coleslaw. Set aside.
Combine all of the chismol ingredients (green pepper, white onion, tomatoes, cilantro, cumin, and lemon juice) in a medium bowl. Add salt or pepper to taste.
Rest the chismol in the fridge as you prepare the rest of the ingredients.
Combine all of the pink sauce ingredients (mayonnaise, ketchup, sugar, white vinegar, and hot sauce) together in a small bowl and mix until fully combined. Add more salt or vinegar to taste.
Rest the pink sauce in the fridge as you prepare the rest of the ingredients.
In a small pot over medium heat, add the chismol. Cook over heat for a few minutes until softened.
Add the tomato sauce and chicken broth, and turn the heat to high.
Bring the sauce to a boil, then reduce to a simmer and allow it to simmer for 5 minutes.
5 minRemove the tomato sauce from the heat and set aside.
Remove the peels from the plantains.
Cut the plantains into thin, diagonal slices.
Heat the vegetable oil in a large pot with tall sides until it reaches 350 degrees Fahrenheit.
Put the flour in a shallow bowl or pie tin.
Remove the chicken from the fridge and dip the chicken in the flour, making sure the entire surface is covered in flour.
Place the floured chicken on a cookie sheet and allow it to rest for about 5 minutes.
5 minAdd the chicken into the vegetable oil, and fry the chicken until the internal temperature reaches 165 degrees Fahrenheit (about 8-10 minutes).
9 minOnce cooked, set the chicken on a paper towel-lined plate.
Add the sliced plantains into the oil and fry until they turn yellow and crispy.
Remove the plantains and drain on a paper towel lined plate.
On a plate, layer the ingredients in the following order: fried plantains, shredded cabbage, fried chicken, tomato sauce, chismol, pink sauce, and pickled onions.
