Tajadas con Pollo — Print Recipe

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.

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.