Tajadas con Pollo

Name: Tajadas con Pollo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Honduran
Ingredients: 4 green plantains, peeled; 800g chicken pieces; 2 cups shredded cabbage; 1 large carrot, grated; 1 onion, thinly sliced; 1/2 cup white vinegar; 1 tsp dried oregano; 4 cloves garlic, minced; 2 tbsp lime juice; Vegetable oil for frying; Salt and pepper; Ketchup and mustard for serving

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

Fried Green Plantains with Chicken

⏱ Prep Time 50 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 548 kcal

Crispy thin-sliced fried green plantains served alongside seasoned grilled or fried chicken, topped with pickled cabbage slaw and a drizzle of ketchup and mustard.

Nutrition & Info

Protein 35.0g

Carbs 48.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

deep skillet or fryer mandoline or sharp knife mixing bowl

Presentation Guide

Vessel: large flat plate or basket with paper

Garnishes: curtido slaw on top, ketchup and mustard drizzle

Accompaniments: hot sauce, lime wedges

Ingredients

4 green plantains, peeled
800g chicken pieces
2 cups shredded cabbage
1 large carrot, grated
1 onion, thinly sliced
1/2 cup white vinegar
1 tsp dried oregano
4 cloves garlic, minced
2 tbsp lime juice
Vegetable oil for frying
Salt and pepper
Ketchup and mustard for serving

Instructions

1
Slice green plantains very thin on a diagonal using a mandoline or sharp knife. Soak slices in salted water for ten minutes, then drain and pat dry.
2
Season chicken with garlic, oregano, lime juice, salt, and pepper. Grill or fry until golden and cooked through, about six minutes per side.
3
Fry plantain slices in batches in hot oil until golden and crispy, about three minutes per batch. Drain on paper towels and salt immediately.
4
Toss shredded cabbage, carrot, and onion with vinegar, salt, and a pinch of sugar to make curtido slaw. Let sit ten minutes.
5
Pile crispy tajadas on plates, place chicken alongside, and top generously with curtido slaw. Drizzle with ketchup and mustard.

💡

Did You Know?

Tajadas vendors in Tegucigalpa and San Pedro Sula are so competitive that each has a secret seasoning blend they guard carefully.

Chef's Notes

Equipment Tips

deep skillet or fryer
mandoline or sharp knife
mixing bowl

Garnishing

curtido slaw on top, ketchup and mustard drizzle

Accompaniments

hot sauce, lime wedges

The Story Behind Tajadas con Pollo

Tajadas con pollo is one of the most iconic street foods in Honduras, found at virtually every corner vendor and market stall. The dish reflects the central role of plantains in Honduran cuisine, a crop introduced from Africa during the colonial period. The combination of crispy fried plantains with seasoned chicken became a street food staple in the twentieth century, offering an affordable and filling meal. The pickled cabbage topping known as curtido adds a bright acidic contrast that defines the dish.

🕐 Traditionally enjoyed lunch or dinner street food 📜 Origins: Modern Honduran street food

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