Chicken Instructions

• Mix the seasonings and spices. Except for the flour, mix all of the dry ingredients together in a small bowl. This includes the chicken bouillon, cumin, black pepper, onion powder, paprika, garlic powder and salt.
• Coat the chicken with mustard. In a separate large bowl, add the chicken pieces and coat them in mustard.
• Sprinkle the spice mix over the chicken. Rub the chicken pieces with your hands to be
  sure that they are evenly coated.
• Marinate the chicken. Cover the large bowl with plastic wrap and refrigerate for at least an hour.

Pickled Onion Instructions

• Slice the onions. Thinly slice the onions and add them to a 16 oz mason jar.
• Make the brine. In a medium saucepan, combine the vinegar, brown sugar, salt, pepper and water.
  Cook over medium heat until the sugar dissolves and the liquid is just simmering.
• Pour the liquid over the onions. Carefully pour it over the onions and set aside to cool to room temperature.
• Seal the jar and store.  Once you are sure the jar isn’t even a little bit warm, place in the fridge.

Cabbage Instructions

• Shred the cabbage. Thinly slice cabbage and set aside.

Chismol Instructions

• Combine the ingredients. Once it’s well combined, add salt to taste. 
• Refrigerate it. As you prepare the rest of the recipe, set it aside in the fridge. 

Pink Sauce Instructions

• Combine the ingredients. Mix everything well until you get a smooth mixture. 
• Refrigerate it. As you prepare the rest of the recipe, set it aside in the fridge. 

Tomato Sauce Instructions

• Cook the chismol. In a small sauce pan over medium heat, add 4 tbsp of prepared chismol. Cook for 3 minutes to soften the onions and peppers.
• Add the remaining ingredients and simmer. Add tomato sauce and chicken broth. Bring the sauce to a boil and then reduce to a simmer. Simmer for 5 minutes.
• Remove from heat. Set it aside and let it come to room temperature before refrigerating it. 

Green Bananas Instructions

• Peel the bananas. Remove the banana peels and discard them. 
• Cut into thin diagonal slices. Make the slices as thin or as thick as you’d like. Thinner slices make for crunchier tajadas, whereas thicker slices make softer ones. 

Frying Instructions

• Heat the vegetable oil in a large pot with tall sides. You want your oil to be at 350°.
• Bread the chicken. Add flour to a shallow bowl. Remove chicken from the refrigerator and dip the chicken in the flour. Be sure to evenly coat the entire surface of the chicken. Place flour-coated chicken on a large baking sheet and allow to rest for 5 minutes before frying.
• Fry the chicken. Carefully add the chicken pieces to your hot vegetable oil and fry until the internal temperature of the chicken reaches 165°. This will take anywhere between 8 and 15 minutes depending on the size of each piece. Once cooked, place your fried chicken on a paper towel lined plate. You will most likely have to fry your chicken in batches, depending on the size of your pot. You do not want to overcrowd the pot.
• Fry the tajadas. Once finished with the chicken pieces, add the green bananas to the oil and fry until they turn yellow and crispy. About 3-4 minutes. Remove and add to a paper towel lined plate.

To plate

• Assemble the dish. Add ingredients to a platter in this following order. Fried green bananas, shredded cabbage, fried chicken, tomato sauce, chismol, pink sauce and pickled onions.