Pollo con Tajadas
A Honduran classic — crispy fried chicken piled over golden green-plantain tajadas with cabbage salad, pickled onions, and a drizzle of salsa.
Prep
25 min
Cook
30 min
Total
55 min
Makes
4 servings
Why you'll love this recipe
Pollo con tajadas is a full plate of Honduran comfort — crunchy plantain chips, juicy fried chicken, and a bright cabbage salad that ties it all together. It's the kind of meal you'll want on repeat.
Pollo con Tajadas
55 min · 4 servings
Ingredients
Servings
4 servings
- 4 chicken pieces (thighs or drumsticks)
- 2 teaspoons garlic powder, cumin, and paprika
- 3 green plantains
- ½ head cabbage, finely shredded
- 1 tomato, diced
- ½ red onion, pickled in vinegar
- Oil, for frying
Instructions
- Season the chicken and fry (or bake) until golden and cooked through; keep warm.
- Peel and thinly slice the green plantains, then fry into crisp golden tajadas. Drain and salt.
- Toss the cabbage and tomato with a splash of vinegar to make a quick salad.
- Layer tajadas on the plate, top with chicken, then cabbage salad, pickled onion, and salsa.
Nutrition (per serving)
560
Calories
32g
Protein
48g
Carbs
28g
Fat
Frequently asked questions
- Are tajadas the same as tostones?
- Tajadas are long, thin lengthwise slices of plantain fried until crisp like chips, while tostones are twice-fried rounds. This dish uses tajadas.
- Can I use ripe plantains?
- Traditional pollo con tajadas uses green (unripe) plantains for a savory crisp. Ripe plantains will be sweet and soft instead.
