Chicken bouillon Cumin  Black pepper Onion powder Paprika Garlic salt Whole chicken in pieces Mustard Flour Oil (frying)

PICKLED ONIONS Red onion Oregano Salt and pepper Distilled white vinegar Beet juice

TOMATO SAUCE & PINK SAUCE INGREDIENTS Mayo Ketchup Sugar Vinegar Hot sauce Chismol Tomato sauce Broth

Marinate the chicken. Cover the ingredients all over the chicken, then let it sit an hour in the fridge.

Pickle the Onions by adding the seasonings, onions and beet juice with vinegar. Place a lid on and let them sit at least an hour.

Shred the cabbage.

Combine the chismol ingredients together in a bowl and let the ingredients mix together.

Pink sauce ingredients can be combined in a mixing bowl.

Prepare the tomato sauce in a saucepan by adding a bit of the chismol that was prepared earlier. Then add in the tomato sauce and broth.

Slice up the plantains.

Fry the chicken until cooked through. Fry the plantains until they are golden and crispy. Then begin plating this amazing chicken platter, enjoying a filling dinner.

The Foreign Fork 

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