Yuca con Chicharrón de Pollo — Print Recipe

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

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.