Tajada con pollo
Tajada con Pollo, also known as pollo con tajadas or pollo chuco, is a popular street food dish from Honduras that combines the flavors of fried chicken, plantains, and vegetables.
This dish is a must-try for anyone who loves fried chicken and is looking for a new and exciting twist on a classic recipe.
With its unique combination of flavors and textures, tajada con pollo is a delicious dish that is sure to become a favorite. This dish is a staple of Honduran cuisine and is often served as a popular street food.
Ingredients
Instructions
Preparing the chicken
In a large bowl, mix garlic powder, paprika, cumin, salt, and pepper. Add the chicken pieces and coat them well. Cover and refrigerate for at least 30 minutes (1 hour better) to absorb the flavors.
Pickled onions
In a separate bowl or mason jar, combine the sliced red onions with vinegar, salt, and pepper. Toss well and set aside for at least 15 minutes to allow the onions to pick up the pickling flavors.
Frying the chicken and the plantains
In a large pan, heat enough vegetable oil to submerge the chicken pieces. Heat the vegetable oil in a large pot with tall sides until it reaches 350º F.
Dredge the marinated chicken in flour, shaking off excess. Fry the chicken in batches over medium heat until golden brown and fully cooked, when the internal temperature reaches 16º F, about 7–10 minutes per piece. Drain on paper towels.
Using the same oil or a fresh batch, fry the sliced plantains over medium heat until golden and crispy. Remove and drain on paper towels.
Assembling the dish
Layer the ingredients in the following order: fried chicken, fried green banana slices, shredded cabbage, pickled onions, and pink sauce. On a serving plate, layer the fried plantains and top with the crispy chicken pieces. Garnish with pickled onions, lime wedges, cilantro, and avocado slices.
Notes
Serve the dish hot, garnished with fresh cilantro and a squeeze of lemon juice. Enjoy the dish with your hands, as it is traditionally eaten in Honduras.
Fried plantains are a key component of this dish and add a crispy texture. Pickled onions add a tangy and sweet flavor to the dish. Fried green bananas, also known as fried plantains, are a key component of this dish. They add a crispy texture and a sweet flavor to the dish.
For achieving crispy fired chicken, use a thermometer to ensure the oil reaches the correct temperature. Don’t overcrowd the pot with too much chicken or plantains. Use a paper towel-lined plate to drain excess oil from the fried chicken and plantains.
You can marinate the chicken a day or two before frying.
Variations and substitutions
Baked or grilled chicken can be used instead of fried chicken for a healthier option.
Green plantains can be used instead of green bananas if they are not available.
Lemon juice can be added to the marinade for extra flavor.
Add beet juice when pickling the onions for more color.
Source
Tajada con pollo originated in San Pedro Sula, Honduras, where it is still a beloved dish today.
The name “pollo chuco” means “dirty chicken” in Spanish, likely due to the messy nature of eating it with hands.
This dish is perfect for a party or gathering, as it is easy to serve and can be made in large quantities.
With its unique combination of flavors and textures, this dish is a must-try for anyone who loves fried chicken and is looking for a new and exciting twist on a classic recipe.
Food in America