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Pollo Con Tajadas Recipe

Pollo Con Tajadas Recipe

A traditional Pollo Con Tajadas Recipe from Honduras featuring crispy fried chicken served on golden fried plantain slices, topped with tangy cabbage slaw, pickled onions, and a savory dressing. Perfect for sandwiches, family meals, or a street-food-inspired dinner at home. Author Use Default (Don’t show) Servings 4 people Estimated Cost $5 Times Prep Time: 0 days 0 hours 30 minutes Cook Time: 0 days 0 hours 45 minutes Resting Time: 0 days 0 hours 10 minutes Total Time: 0 days 1 hour 25 minutes Categories Chicken Recipes; Latin American; Fried Foods Courses Main Course; Snack; Street Food Cuisines Honduran; Latin American Keywords Pollo Con Tajadas Recipe; fried chicken; fried plantains; Honduran street food; tajadas; comfort food
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Prep Time 30 minutes
Cook Time 45 minutes
10 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: American, Honduran
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken:
  • 4 chicken thighs or drumsticks skin-on
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tbsp lime juice or vinegar
  • 2 tbsp all-purpose flour optional, for extra crisp
  • 2 cups vegetable oil for frying
  • For the Tajadas Fried Plantains:
  • 2 –3 green plantains peeled and sliced lengthwise into ¼-inch thick strips
  • 2 cups vegetable oil for frying
  • Pinch of salt
  • For the Cabbage Slaw:
  • 1 cup shredded cabbage
  • ½ small red onion thinly sliced
  • 1 small tomato diced
  • 1 tbsp lime juice
  • 1 tsp salt
  • 1 tsp sugar
  • 1 –2 tbsp mayonnaise or creamy dressing optional
  • Optional Garnishes:
  • Fresh cilantro
  • Hot sauce
  • Avocado slices

Equipment

  • Frying pan or deep fryer
  • Knife & cutting board
  • Mixing bowls
  • Paper towels or wire rack
  • Tongs or slotted spoon
  • Measuring cups & spoons
  • Serving plate

Method
 

  1. Prepare the Chicken
  2. In a mixing bowl, combine garlic powder, onion powder, paprika, black pepper, salt, and lime juice.
  3. Rub the mixture evenly over the chicken. Marinate for at least 20–30 minutes (or overnight for deeper flavor).
  4. Fry the Chicken
  5. Heat 2 cups of oil in a large frying pan over medium heat.
  6. Optional: lightly coat chicken with flour for extra crispiness.
  7. Fry chicken 8–10 minutes per side until golden brown and internal temp reaches 165°F (74°C). Remove and drain on paper towels or a wire rack.
  8. Prepare the Tajadas (Fried Plantains)
  9. Slice peeled plantains lengthwise into thin strips.
  10. Heat 2 cups oil in a frying pan over medium heat.
  11. Fry plantain slices 2–3 minutes per side until golden. Remove and drain on paper towels. Sprinkle with a pinch of salt.
  12. Make the Cabbage Slaw
  13. In a small bowl, combine shredded cabbage, sliced onion, diced tomato, lime juice, salt, sugar, and mayonnaise (if using). Mix well.
  14. Assemble the Dish
  15. On a serving plate, arrange a layer of tajadas.
  16. Place fried chicken on top.
  17. Spoon cabbage slaw over the chicken and plantains.
  18. Garnish with fresh cilantro, avocado slices, or hot sauce if desired.
  19. Serve Immediately
  20. Pollo Con Tajadas is best enjoyed hot and crispy.
  21. Nutrition (per serving – estimate)
  22. Calories: 450 kcal
  23. Protein: 28 g
  24. Carbohydrates: 35 g
  25. Fat: 22 g
  26. Fiber: 4 g

Notes

Use green plantains for crispiness; ripe plantains will be softer and sweeter.
Adjust spices to taste for the chicken marinade.
Fry in small batches to keep oil temperature consistent.
Serve immediately for the best texture; leftovers can be reheated in an oven to maintain crispiness.