Pollo con Tajadas

Name: Pollo con Tajadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Honduran
Ingredients: 8 chicken pieces (thighs and drumsticks); 4 green plantains; 1 cup all-purpose flour; 1 tsp garlic powder; 1 tsp cumin; 1 tsp paprika; 1 onion, sliced into rings; 1/4 cup white vinegar; Vegetable oil for frying; Salt and pepper; Chimol salsa for serving

Pollo con Tajadas (POH-yoh kon tah-HAH-das)

Fried Chicken with Plantain Chips

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 579 kcal

Crispy fried chicken pieces served over a bed of thinly sliced fried green plantain chips with pickled onions, curtido, and chimol salsa.

Nutrition & Info

Protein 34.0g

Carbs 50.0g

Fat 27.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

deep skillet or fryer mandoline tongs mixing bowl

Presentation Guide

Vessel: large platter

Garnishes: pickled onions, chimol salsa

Accompaniments: hot sauce, lime wedges

Ingredients

8 chicken pieces (thighs and drumsticks)
4 green plantains
1 cup all-purpose flour
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 onion, sliced into rings
1/4 cup white vinegar
Vegetable oil for frying
Salt and pepper
Chimol salsa for serving

Instructions

1
Season chicken with garlic powder, cumin, paprika, salt, and pepper. Let sit thirty minutes.
2
Dredge chicken pieces in flour and fry in hot oil until golden brown and cooked through, about twelve minutes. Drain on paper towels.
3
Slice plantains very thin using a mandoline. Fry in batches until crispy and golden, about three minutes. Salt immediately.
4
Pickle onion rings in vinegar with a pinch of salt and sugar for fifteen minutes.
5
Spread plantain chips on a platter, arrange chicken on top, and garnish with pickled onions and chimol salsa.

💡

Did You Know?

Pollo con tajadas is so popular in Honduras that many restaurants serve nothing else, and customers judge the establishment entirely by the crispiness of both the chicken and the tajadas.

Chef's Notes

Equipment Tips

deep skillet or fryer
mandoline
tongs
mixing bowl

Garnishing

pickled onions, chimol salsa

Accompaniments

hot sauce, lime wedges

The Story Behind Pollo con Tajadas

Pollo con tajadas evolved from the Honduran tradition of combining fried protein with fried plantains into a single satisfying meal. While fried chicken arrived with American cultural influence in the mid-twentieth century, the Honduran version distinguishes itself by pairing the chicken with the ultra-thin crispy plantain chips that are unique to Central American cuisine. The dish has become one of the most popular everyday meals in urban Honduras, with dedicated pollo con tajadas restaurants found on nearly every commercial street.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Modern Honduran

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