Yuca con Chicharrón de Pollo

Name: Yuca con Chicharrón de Pollo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Honduran
Ingredients: 1kg yuca root, peeled and cut into chunks; 600g chicken thighs, boneless; 2 cups shredded cabbage; 1 onion, sliced into rings; 2 tomatoes, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tbsp lime juice; Vegetable oil for frying; Salt and pepper; Hot sauce for serving

Yuca con Chicharrón (YOO-kah kon chee-chah-ROHN)

Cassava with Crispy Chicken

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 514 kcal

Boiled yuca root served with crispy fried chicken pieces, topped with curtido slaw and a tangy tomato sauce. A beloved Honduran comfort meal.

Nutrition & Info

Protein 30.0g

Carbs 58.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free nut-free gluten-free

Equipment Needed

large pot deep skillet slotted spoon

Presentation Guide

Vessel: large plate

Garnishes: curtido slaw, onion rings

Accompaniments: tomato sauce, hot sauce, lime wedges

Ingredients

1kg yuca root, peeled and cut into chunks
600g chicken thighs, boneless
2 cups shredded cabbage
1 onion, sliced into rings
2 tomatoes, diced
2 cloves garlic, minced
1 tsp cumin
1 tbsp lime juice
Vegetable oil for frying
Salt and pepper
Hot sauce for serving

Instructions

1
Boil yuca chunks in salted water until fork-tender, about twenty-five minutes. Drain and remove the fibrous core from each piece.
2
Season chicken with garlic, cumin, lime juice, salt, and pepper. Cut into bite-sized pieces and let marinate fifteen minutes.
3
Fry chicken pieces in hot oil until deeply golden and crispy on all sides, about eight minutes total. Drain on paper towels.
4
Make a quick curtido by tossing cabbage and onion rings with lime juice and salt.
5
Arrange boiled yuca on plates, top with crispy chicken pieces and curtido. Serve with tomato sauce and hot sauce on the side.

💡

Did You Know?

In Honduras, chicharron refers broadly to crispy fried meat. Chicharron de pollo, made with chicken, is equally popular and widely served at street stalls across the country.

Chef's Notes

Equipment Tips

large pot
deep skillet
slotted spoon

Garnishing

curtido slaw, onion rings

Accompaniments

tomato sauce, hot sauce, lime wedges

The Story Behind Yuca con Chicharrón de Pollo

Yuca con chicharron showcases two of Honduras's most important food staples: cassava root, cultivated by indigenous peoples for millennia, and crispy fried meat, a technique refined during the colonial era. The dish represents the practical Honduran approach to cooking, combining a starchy, filling base with flavorful protein. Cassava has been a survival crop in Honduras for centuries, thriving in poor soils where other crops fail. This dish elevates the humble root into a satisfying centerpiece meal.

🕐 Traditionally enjoyed lunch or early dinner 📜 Origins: Traditional Honduran

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