Salchipollo Costillas Recipe
Rotisserie Chicken with Hot Dog (sliced) & French Fries
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Ingredients
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Rotisserie-style Chicken
Hot Dog (Salchicha) Component
French Fries
Sauces & Garnish
Method
Rotisserie-style Chicken
- 1
Prepare and brine (optional quick soak)
Pat the chicken dry with paper towels. If you have time, rub 1 tablespoon kosher salt over the skin and place the chicken in a dish uncovered in the refrigerator for 1–2 hours to dry the skin (optional). If skipping, proceed to seasoning.
- 2
Season
In a small bowl combine 1 tablespoon kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dried oregano. Rub the chicken all over with olive oil, then rub the seasoning mixture under and over the skin and inside the cavity. Squeeze the lemon halves into the cavity and tuck the squeezed halves inside as well.
- 3
Roast (rotisserie or oven)
If you have a rotisserie: truss the chicken, secure on the spit and roast according to your rotisserie’s instructions until an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C), about 50–70 minutes depending on equipment. If using an oven: preheat to 425°F (220°C). Place the chicken breast-side up on a rack in a roasting pan. Pour 1 cup water into the bottom of the pan to keep drippings from burning. Roast 50–60 minutes, basting once after 30 minutes, until thigh reaches 165°F (74°C).
- 4
Rest and carve
Remove the chicken and tent loosely with foil. Let rest 10–15 minutes. Carve into portions (breasts, thighs, drumsticks) and then slice the meat thinly into strips suitable for layering with fries and hot dog slices (about 1/4–1/2 inch thick). Reserve pan juices for serving if desired.
Hot Dog (Salchicha) Component
- 5
Prepare hot dogs
Slice each hot dog on the bias into 1/4-inch thick pieces. This creates an angled oval that fries nicely and resembles 'costillas' style slices when layered.
- 6
Pan-sear
Heat a large skillet over medium-high heat. Add butter or neutral oil. When hot, add the sliced hot dogs in a single layer and cook without moving for 1–2 minutes until browned on one side, then stir and cook another 1–2 minutes until evenly browned. Sprinkle smoked paprika and toss. Remove from heat and set aside.
French Fries
- 7
- 8
Optional coating
For extra crispness, toss dried potato sticks with 1 tsp cornstarch and a pinch of salt until evenly coated.
- 9
Fry or bake
If frying: heat 3–4 cups vegetable oil in a heavy pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but pale (blanch). Remove and drain. Increase oil to 375°F (190°C) and return fries in batches to fry 1.5–3 minutes until golden and crisp. Drain on paper towels and season with salt and pepper. If baking: preheat oven to 450°F (230°C). Toss fries with 2–3 tbs oil, spread on a single layer on a sheet, bake 20–25 minutes turning once until golden and crisp; season with salt and pepper.
Assembly & Sauces
- 10
Prepare sauces
Mix mayonnaise, ketchup, and mustard in a small bowl. Adjust to taste; add hot sauce if you want heat. Keep chopped parsley or cilantro ready for garnish.
- 11
Assemble Salchipollo Costillas
On individual plates or a large platter place a bed of hot, crispy french fries. Top evenly with sliced rotisserie chicken, then scatter the browned hot dog slices over the top. Drizzle the prepared mayo-ketchup mustard sauce over everything or serve on the side. Spoon any reserved pan juices lightly over the chicken for extra flavor.
- 12