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Pollo con Tajadas

The Quirky Foodster Team

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Ingredients

  • 1.2 kg (2.5 lb) chicken pieces, bone-in
  • 2 green plantains, thinly sliced lengthwise
  • 1 liter (4 cups) vegetable oil, for frying
  • 2 cups shredded cabbage
  • 2 tomatoes, blended into a sauce
  • 1 onion, sliced
  • 1 tsp paprika
  • 1 tsp cumin
  • Salt and pepper to taste

Method

  1. Season the chicken with paprika, cumin, salt and pepper, and let marinate for 30 minutes.
  2. Fry the chicken pieces in hot oil at 175°C (350°F) for 12-15 minutes until golden and cooked through; drain.
  3. Fry the plantain slices in batches until crisp and golden, about 2-3 minutes per side.
  4. Simmer the blended tomato with the sliced onion in a splash of oil for 10 minutes to make the sauce.
  5. Plate the fried chicken over a bed of tajadas, top with shredded cabbage and spoon over the tomato sauce.

Introduction: One of Honduras' most ordered comfort meals, pollo con tajadas pairs crisply fried chicken with thin fried green plantain chips, topped with shredded cabbage and a tangy tomato sauce.

Cultural Background: One of Honduras' most ordered comfort meals, pollo con tajadas pairs crisply fried chicken with thin fried green plantain chips, topped with shredded cabbage and a tangy tomato sauce. It is a fixture at family celebrations and roadside comedores alike, prized for its satisfying combination of crunch and savory sauce.

Tips: Slice plantains as thin and even as possible for the crispest, most uniform tajadas.

Variations: Some versions grill the chicken instead of frying, or serve with a side of curtido rather than plain cabbage.

Storage: Store chicken and tajadas separately, refrigerated, up to 2 days.

Reheating: Reheat chicken in a 190°C (375°F) oven for 12 minutes; refry or oven-crisp tajadas for a few minutes.

Nutrition: Approx. 620 kcal, 34 g protein, 38 g fat, 36 g carbohydrate per serving.

FAQs:

Q: Can this be baked instead of fried?

A: Yes, bake the chicken at 200°C (400°F) for 35-40 minutes and oven-fry the tajadas brushed with oil.

Q: What plantains work best?

A: Use fully green, unripe plantains for crisp, chip-like tajadas.

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