Mariscos Broaster Recipe

Marinate

Pat chicken pieces dry. In a bowl combine buttermilk and 1 tbs seafood seasoning. Submerge chicken, cover and refrigerate at least 2 hours or overnight for best flavor.

Dredge

In a large bowl combine flour, cornstarch, remaining seafood seasoning, 2 tsp salt, 1 tsp black pepper, garlic powder and onion powder. Remove chicken from buttermilk, letting excess drip off. One piece at a time, dredge thoroughly in the seasoned flour mixture, pressing so the coating adheres. Place on a rack and let rest 10 minutes to set the crust.

Fry

Heat vegetable oil in a deep pot or fryer to 175°C (350°F). Fry chicken in batches without crowding until golden brown and internal temperature reaches 74°C (165°F), about 12–16 minutes per larger piece. Drain on a wire rack over a baking sheet for 5 minutes before serving. Keep warm in a 90°C (200°F) oven if needed.

Prepare Rice

Rinse rice until water runs clear. In a medium pot, heat 1 tbs olive oil over medium heat. Add half the chopped onion and sauté 2–3 minutes until translucent. Add rice and stir to coat with oil for 1 minute. Add water or seafood stock, 1 tsp salt, bring to a boil, then reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Cook Seafood

While rice cooks, heat 1 tbs olive oil in a large skillet over medium-high heat. Add remaining onion, red bell pepper and minced garlic; sauté 2–3 minutes until softened. Add seafood and cook, stirring, about 3–4 minutes until shrimp turn pink and mussels/squid are cooked through. If using, deglaze with white wine and let it reduce by half (about 1 minute). Stir in tomato paste, seafood or fish sauce, lemon juice, chopped cilantro/parsley, 0.5 tsp black pepper and adjust salt to taste. Combine the cooked seafood gently into the cooked rice or spoon the seafood over the rice when plating.

Prepare Fries

Peel (optional) and cut potatoes into even 1/2-inch sticks. Soak cut potatoes in cold water for at least 30 minutes to remove starch, then drain and pat completely dry with a towel.

Fry Fries

Heat oil for fries to 160°C (320°F). Fry potatoes in batches for 4–5 minutes until soft but not brown. Remove and drain. Increase oil temperature to 190°C (375°F) and return fries in batches, frying 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with 1 tbs salt and paprika if using.

Plate & Garnish

Arrange a bed of seafood rice on each plate. Place a piece of broaster-style seafood chicken on or beside the rice. Add a generous handful of fries to the side. Garnish with lime wedges and pickled jalapeños if using.

Combine mayonnaise, sriracha and lime juice to make a spicy mayo. Serve alongside the chicken and fries. Offer tartar or garlic sauce in a small dish as an additional free sauce option.