Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 10 components
A Puerto Rican celebration of sofrito and plantation flavors. Crispy fried chicken is dressed with a rich sofrito mayo and layered with a spicy Puerto Rican slaw, sweet plantain bacon jam, and a mofongo-inspired goat cheese spread. Pickled onions and cilantro add brightness and depth.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breasts2 cups for frying beef tallow or lard1 bun yellow potato bun or brioche1 tbsp for toasting bun unsalted butter{"buttermilk": "1/2 cup", "large egg": "1 egg", "fresh lime juice": "1 tbsp", "sazon seasoning": "1/2 packet"} Wet Batter{"all-purpose flour": "1/4 cup", "potato starch": "1/4 cup", "chicken bouillon powder": "1 tsp", "garlic powder": "1/2 tsp", "adobo seasoning": "1/2 tsp", "dried oregano": "1/4 tsp", "ground cumin": "1/4 tsp", "annatto powder (achiote)": "1/4 tsp", "salt": "1/2 tsp", "black pepper": "1/4 tsp"} Dry BatterSofrito Mayo 1/2 cup mayonnaise1 tbsp Puerto Rican sofrito (homemade or store-bought)1 tsp fresh lime juice1/2 clove minced garlic1/8 tsp saltPuerto Rican Pique Slaw 1/2 cup shredded green cabbage1/4 cup shredded red cabbage2 tbsp pigeon peas (gandules, drained)2 tbsp roasted corn kernels2 tbsp diced roasted red peppers1 tbsp fresh cilantro (chopped)1 tsp fresh recao/culantro (chopped, optional){"sofrito mayo": "2 tbsp", "pique (Puerto Rican hot sauce)": "1 tsp", "fresh lime juice": "1 tbsp", "olive oil": "1 tsp", "dried oregano": "pinch", "salt": "pinch"} DressingSofrito Sweet Plantain Bacon Jam 4 slices thick-cut bacon (diced)1/4 plantain ripe sweet plantain (diced small)1 tbsp Puerto Rican sofrito2 tbsp diced yellow onion1 clove minced garlic1 tbsp brown sugar1 tbsp apple cider vinegar1/4 packet sazon seasoning1/4 tsp ground cumin1/2 tsp pique (Puerto Rican hot sauce)2 tbsp waterMofongo-Inspired Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)3 cloves roasted garlic (mashed)2 tbsp crushed pork rinds (chicharrones)1/2 tsp sofrito1/2 tsp olive oilto taste pinch of saltTostones (Fried Green Plantains) 1/2 plantain green plantain1/2 cup for frying beef tallow or lardpinch saltfor dipping garlic water (minced garlic + warm water)Toppings & Assembly as needed Puerto Rican Pique Slawas needed Sofrito Sweet Plantain Bacon Jamas needed Mofongo-Inspired Goat Cheese Spread (spread on bottom bun)as needed Sofrito Mayo (drizzled over chicken)as needed Tostones (layered on top of chicken)as needed Crumbled queso frescoas needed Fresh cilantroDirections 1 Pat chicken breast dry with paper towels. 2 Whisk together buttermilk, egg, and fresh lime juice in a shallow bowl. 3 In another shallow bowl, combine flour, potato starch, chicken bouillon powder, garlic powder, ground cumin (1/4 teaspoon), paprika (1/4 teaspoon), salt, and black pepper. 4 Dip chicken into wet batter, coat thoroughly, then dredge in dry batter, pressing gently to adhere. Let rest on a plate for 5 minutes. 5 Heat beef tallow or lard to 350°F in a heavy-bottomed pot or deep skillet, using a thermometer for accuracy. 6 Carefully place battered chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F. 7 Drain on paper towels. 8 Heat olive oil (1 tablespoon) in a saucepan over medium heat. 9 Sauté diced yellow onion (2 tablespoons), minced garlic (2 cloves), and diced bell pepper (red and yellow, 1/4 cup total) for 3-4 minutes until softened. 10 Add diced tomato (2 tablespoons) and chopped cilantro (2 tablespoons). 11 Cook for 2 minutes, stirring frequently. 12 Add Mexican crema or mayonnaise (1/4 cup) and gently warm through. 13 Season with salt, white pepper, and a pinch of ground cumin. 14 The sauce should be chunky yet pourable. 15 In a small bowl, whisk together fresh lime juice (1 tablespoon), olive oil (2 teaspoons), apple cider vinegar (1 teaspoon), chopped cilantro (1 tablespoon), salt, and black pepper. 16 In a medium bowl, toss shredded red cabbage (1/4 cup), diced pimientos (2 tablespoons), and pickled red onions (2 tablespoons) together. 17 Pour the dressing over the slaw and toss to coat. 18 Refrigerate until ready to use. 19 Cook finely chopped chorizo (2 tablespoons) in a small skillet over medium heat for 2-3 minutes until browned and crumbled. 20 Drain excess fat and let cool. 21 In a small bowl, combine softened cream cheese (1 tablespoon) and shredded sharp cheddar (1 tablespoon). Mix until smooth. 22 Fold in the cooled crumbled chorizo, garlic powder, and salt until well combined. 23 Butter and toast the bun lightly until golden, about 1-2 minutes per side. 24 Spread the chorizo and cheddar spread on the bottom bun. 25 Place the sofrito sauce-coated chicken on top. 26 Pile the Puerto Rican cabbage slaw on the chicken. 27 Top with pickled peppers, pimientos, crumbled queso fresco, and sliced avocado. 28 Cap with the toasted top bun. 29 Serve immediately while the chicken is hot.
Reviews Loading reviews...
