Entree: Honduras – Southern Culinary Region – Pollo Chuco (Honduran marinated and deep-fried chicken served with a tangy pickled cabbage relish)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 1 hr

Additional 3 hrs

Total 5 hrs

Ingredients

- 4 bone-in chicken leg quarters, approx. 10 oz (280 g) each
- 1 cup (240 ml) sour orange juice or a mix of 3/4 cup orange juice and 1/4 cup lime juice (180 ml / 60 ml)
- 3 tbsp (45 ml) white vinegar
- 2 tbsp (30 ml) achiote (annatto) paste
- 6 cloves garlic, crushed
- 1 tsp (5 g) ground cumin
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (5 g) dried oregano
- 1 cup (120 g) all-purpose flour
- 1/2 cup (65 g) cornmeal
- 1 tsp (5 g) paprika
- 2 large eggs
- 2 tbsp (30 ml) milk
- 4 cups (950 ml) vegetable oil for deep frying
- For curtido (pickled cabbage):
  - 4 cups (360 g) green cabbage, thinly sliced
  - 1 medium carrot, grated, about 1/2 cup (60 g)
  - 1/2 medium white onion, thinly sliced, about 1/2 cup (60 g)
  - 1/2 cup (120 ml) white vinegar
  - 1/4 cup (60 ml) water
  - 1 tbsp (12 g) sugar
  - 1 tsp (5 g) kosher salt
  - 1/2 tsp (2 g) dried oregano
- To serve:
  - 8 small corn tortillas
  - Lime wedges

Instructions

1. In a large bowl combine sour orange juice, white vinegar, achiote paste, crushed garlic, cumin, salt, pepper, and oregano. Whisk until achiote is dissolved.
2. Add the chicken leg quarters to the marinade, turning to coat. Cover and refrigerate at least 3 hours or preferably overnight.
3. Make the curtido: in a bowl toss cabbage, grated carrot, and sliced onion. In a small bowl whisk vinegar, water, sugar, salt, and oregano until dissolved. Pour over vegetables, toss, and refrigerate while chicken marinates to allow flavors to develop.
4. Prepare dredging station: in one shallow bowl mix flour, cornmeal, and paprika. In another bowl beat eggs with milk.
5. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in flour mixture, then dip in egg wash, then a second quick dredge in flour mixture for a thick crust. Let rest 10 minutes on a rack.
6. Heat vegetable oil in a deep heavy pot to 350°F (175°C). Fry chicken in batches without crowding, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C), about 12–16 minutes per piece depending on size.
7. Transfer fried chicken to a wire rack set over a baking sheet to drain and keep crisp. Briefly reheat tortillas if desired.
8. Serve Pollo Chuco hot with curtido, warm corn tortillas, and lime wedges for squeezing over the chicken.