Easy Pollo con Tajadas Recipe

Craving something crispy, juicy, and totally comforting? Say hello to Pollo con Tajadas recipe, a Honduran street food classic that brings together golden-fried chicken and sweet plantain slices in one irresistibly satisfying bite. This recipe is all about bold Latin flavors, crunchy textures, and that “oh-wow” first bite that instantly makes you want seconds.

Whether you’re a fan of tropical dishes like our Thai Watermelon Salad Recipe or love a hearty, savory combo like our Guinea Grinder Sandwich Recipe, this dish delivers serious flavor without fuss. Think seasoned, crispy chicken thighs stacked over caramelized plantain rounds, topped with tangy cabbage curtido and a swirl of spicy crema. It’s dinner meets street cart, and yes, it’s just as fun to make as it is to eat.

Looking for the perfect comfort food twist? Pair your Pollo con Tajadas with something refreshing like our Coconut Mojito or keep it savory with a side of Black Turtle Beans. However you plate it, this Latin American gem is sure to become a weeknight favorite!

Origins of Pollo con Tajadas

Pollo con Tajadas is a beloved street food dish that traces its roots to Honduras, where it has become an iconic part of everyday cuisine. At its core, the dish features fried chicken served with golden plantain slices known as “tajadas” and topped with a medley of shredded cabbage, pickled onions, and creamy sauces. This vibrant combination reflects the country’s tradition of hearty, affordable meals that bring together simple ingredients to create unforgettable flavors. Honduran street vendors popularized Pollo con Tajadas as a quick, filling option for busy locals, and today, it remains a symbol of comfort and community.

The origins of the dish also reveal how it embodies the fusion of Latin American flavors. Fried chicken itself has deep culinary ties in the Americas, while fried plantains are a staple across Central and South America. When combined, they form a dish that’s not only satisfying but also celebrates the agricultural bounty of the region, particularly plantains, which grow abundantly in Honduras. Unlike other Latin chicken dishes, Pollo con Tajadas emphasizes freshness in its toppings, balancing the richness of fried chicken with crisp vegetables and tangy sauces.

As the dish spread beyond Honduras, it gained recognition among food lovers in neighboring countries and across the United States, where Central American immigrant communities brought their culinary traditions with them. Much like our Chicken Divan Recipe with Cream of Mushroom Soup represents American comfort food, Pollo con Tajadas represents Honduran comfort food at its finest. Both showcase how regional dishes adapt to local tastes while maintaining their cultural essence.

Today, Pollo con Tajadas is not only a street food staple but also a dish found in restaurants and home kitchens around the world. Just as our Cracker Barrel Hashbrown Casserole Recipe captures nostalgia for Southern U.S. flavors, Pollo con Tajadas captures the heart of Honduras, bringing people together with each crispy, creamy, and colorful bite. Its enduring popularity proves that when simple ingredients are combined with care, they can tell a powerful story of tradition, identity, and shared meals.

Tips and Tricks for Perfect Pollo con Tajadas

Making authentic Pollo con Tajadas at home might look simple at first glance, but the secret to getting it right lies in the little details. This Honduran favorite is all about balancing crispiness, flavor, and freshness, so paying attention to each step ensures you’ll enjoy the same taste you’d find from a street vendor in San Pedro Sula.

The first tip is all about the chicken. To achieve that signature crispy coating, marinate the chicken well before frying. A blend of citrus juice, garlic, and spices not only tenderizes the meat but also locks in flavor. When frying, make sure the oil is hot enough, about 350°F (175°C), so the chicken crisps up without absorbing excess oil. For consistency, use pieces with the bone in, since they retain more juiciness. Just like in our Easy Quick Chicken Divan Curry Recipe, seasoning in layers makes a big difference.

Plantains are the next key component. Choose green or slightly yellow plantains for the perfect balance of crispness and mild sweetness. Slice them thinly and evenly for uniform frying, and sprinkle with salt immediately after removing them from the oil. Much like the topping on our Tater Tot Hotdish Recipe, tajadas need to be crunchy enough to hold up under the toppings without going soggy too quickly. A tip many Honduran cooks use is to double-fry the plantains for extra crispiness.

Finally, don’t forget the toppings, they’re what make this dish more than just fried chicken and plantains. A quick cabbage slaw with lime juice provides brightness, while pickled onions bring tanginess. Homemade sauces like garlic mayo or chimichurri take it up a notch, adding depth and richness. The layering is important: start with the tajadas, add chicken, pile on slaw, drizzle with sauce, and finish with cheese if desired. This order keeps everything balanced and prevents the plantains from softening too fast.

If you’re planning to serve Pollo con Tajadas for a crowd, prep the toppings and slaw in advance, but fry the chicken and plantains just before serving. This way, everything stays hot and crisp. The contrast of textures, crispy, juicy, creamy, and fresh, is exactly what makes Pollo con Tajadas unforgettable. Much like our Sopapilla Cheesecake Recipe relies on the perfect layering of crust, filling, and topping, this dish shines when every element is thoughtfully prepared.

Health Benefits of Pollo con Tajadas

While Pollo con Tajadas is known as a comforting street food, it also brings together ingredients that can offer several nutritional benefits when enjoyed in moderation. The dish balances protein, fiber, and essential vitamins, especially when prepared with fresh toppings and leaner frying methods.

First, the chicken itself is a rich source of high-quality protein, which supports muscle growth, immune function, and overall body repair. Choosing skinless chicken or frying with lighter oils helps reduce saturated fat while still maintaining that crispy texture. For reference, see our Chicken Divan Recipe where lean protein plays a starring role in a creamy yet wholesome casserole.

The tajadas, crispy fried plantains, are more than just a starchy base. Plantains are packed with potassium, dietary fiber, and vitamin C. They provide long-lasting energy and aid in digestive health. When compared to regular French fries, plantains offer more vitamins and minerals, making them a slightly better fried option. It’s the same balance of indulgence and nutrition that we explore in dishes like our Cracker Barrel Hashbrown Casserole Recipe.

The toppings add another layer of health benefits. Cabbage slaw is rich in antioxidants, vitamin K, and vitamin C, which help with inflammation and immune support. Pickled onions add probiotics that can support gut health, while sauces made with yogurt or avocado can add healthy fats and creaminess without relying solely on mayonnaise. This mirrors the fresh, vegetable-forward approach we used in the Apple Chickpea Salad Recipe, where balance is key.

Of course, moderation is important, Pollo con Tajadas is still fried food. But by making small adjustments; like baking or air-frying the plantains, or using yogurt-based sauces; you can turn this indulgent dish into a more balanced meal. It becomes not only delicious but also nourishing, giving you the best of both worlds.

Nutritional Snapshot (Per Serving – Approximate)

Variations of Pollo con Tajadas

One of the things that makes Pollo con Tajadas so beloved is how adaptable it can be. While the classic Honduran version features fried chicken, fried plantains, and a fresh slaw, there are many creative spins you can try at home to suit your taste, dietary needs, or even what’s in your pantry.

1. Healthier Pollo con Tajadas

For those looking to cut down on oil, you can air-fry or oven-bake both the chicken and the plantains. Air-fried plantains still develop a golden crispiness while keeping the calorie count lower. Swapping out mayonnaise-based sauces with a yogurt-based garlic dip or avocado crema makes this variation lighter without losing creaminess. It’s a smart choice similar to adjustments in our Apple Chickpea Salad Recipe, where fresh swaps make a dish more balanced.

2. Pollo con Tajadas with Rice

In some regions, people add a layer of rice beneath the plantains to make the dish even more filling. This combination blends the crispiness of tajadas with the comfort of fluffy rice. It’s a great twist if you’re feeding a crowd or want a full one-plate meal. Much like our Chicken Divan with Rice Recipe, the addition of rice adds heartiness without overshadowing the main flavors.

3. Spicy Pollo con Tajadas

If you love heat, you can incorporate chili powder, cayenne, or even a splash of hot sauce into the chicken marinade. Another option is to top the dish with a spicy salsa instead of a creamy dressing. This fiery twist is perfect for spice lovers and brings the same bold flavor profile that we celebrate in dishes like our Chicken Paprikash Recipe.

4. Vegetarian “Pollo” con Tajadas

Believe it or not, this dish can also be adapted for vegetarians. Replace the fried chicken with crispy fried cauliflower, tofu, or even seasoned jackfruit. The plantains and toppings remain the same, keeping the spirit of the dish alive. This approach mirrors the flexibility seen in recipes such as our Pureed Cauliflower Recipe, where vegetables take the starring role without losing flavor.

5. Loaded Street-Style Tajadas

For a truly indulgent twist, some versions pile on extra toppings, such as shredded cheese, guacamole, or even extra sauces, layered on top. This creates a loaded, almost nacho-style plate of tajadas that’s perfect for parties or game nights. Just like our Sopapilla Cheesecake Recipe, it takes a traditional dish and makes it over-the-top decadent.

Pollo con Tajadas – Step-By-Step Method

Step 1 – Prep & Season the Chicken

Start by preparing the chicken so it develops deep flavor once cooked. Mix salt, cumin, garlic powder, paprika, and pepper in a bowl, then coat the chicken thighs thoroughly with this seasoning blend. In a separate bowl, beat an egg until smooth. In another bowl, combine flour and cornstarch to create a light, crisp coating. Dip each seasoned chicken thigh into the egg first, allowing any excess to drip off, then press it into the flour-cornstarch mixture until fully coated. Set the chicken aside so the coating adheres well and becomes crisp during frying.

Step 2 – Fry the Chicken Until Crispy

Heat about 1 inch of oil in a skillet over medium-high heat. When the oil reaches around 350°F (175°C), gently lower the coated chicken thighs into the pan. Let each side fry for 4–5 minutes until the crust becomes deeply golden and crunchy. The chicken should reach an internal temperature of 165°F to ensure it’s cooked through. Once done, place the chicken on a paper towel-lined plate to drain excess oil while staying crispy on the outside and tender inside.

Step 3 – Prepare the Tajadas (Fried Plantains)

Peel the ripe plantains and slice them thinly on a diagonal, this shape helps them fry evenly and look beautiful on the plate. Using the same skillet or a separate one, warm oil over medium heat. Fry the plantain slices in batches, giving them space to cook without sticking. After about 2–3 minutes per side, they should turn golden and slightly caramelized, with a lightly crisp exterior and soft interior. Remove them from the oil and sprinkle with a small pinch of salt.

Step 4 – Make the Curtido and Crema

Curtido adds freshness and acidity to balance the richness of the dish. In a bowl, mix shredded cabbage, grated carrot, and thinly sliced red onion. Add vinegar, lime juice, oregano, and salt, then toss everything together until the vegetables are evenly coated. Let the curtido rest for at least 15 minutes so the flavors deepen. For the crema, stir together sour cream, lime juice, salt, and optional hot sauce until smooth. This creamy drizzle ties the whole dish together with brightness and tang.

Step 5 – Assemble the Pollo con Tajadas Plate

Begin by laying a generous handful of tajadas on each plate; they form the base of this traditional dish. Place the crispy fried chicken on top so the textures and colors contrast beautifully. Add a scoop of curtido on the side, letting the vibrant vegetables bring freshness to the plate. Finish the dish with a drizzle of crema and a sprinkle of fresh cilantro or lime wedges for extra brightness. Serve immediately while everything is hot, crisp, and full of flavor.

Pollo con Tajadas Recipe From OoohDelish!

Ready to make crispy, juicy Honduran-style chicken at home?
This Pollo con Tajadas recipe brings together savory fried chicken, sweet plantains, and fresh toppings for the ultimate comfort meal.
One pan for frying, one bowl for slaw; that’s all you need.
It’s bold, crunchy, and seriously addictive.
Let’s dive into this Latin American classic your taste buds will love!

Pollo con Tajadas Recipe

5 from 2 votes

This Pollo con Tajadas recipe delivers crispy seasoned chicken, golden fried sweet plantains (tajadas), tangy curtido slaw, and zesty crema, just like they serve it in Honduras. A street food favorite you can now make at home with simple steps and bold flavors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Chicken Recipes, Healthy Side Dishes & Salads

Cuisine: honduran, Latin American

Calories: 480

Ingredients Equipment Method Video Notes

Ingredients

  

• For the Chicken:
• 4 boneless skinless chicken thighs
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 tsp paprika
• 1 egg beaten
• 1 cup all-purpose flour
• ½ cup cornstarch
• Oil for frying vegetable or avocado oil
• For the Tajadas Fried Plantains:
• 2 ripe plantains yellow with black spots
• Oil for frying
• Pinch of salt
• For the Curtido Pickled Cabbage Slaw:
• 2 cups shredded green cabbage
• 1 small carrot grated
• ½ red onion thinly sliced
• 3 tbsp white vinegar
• 1 tbsp lime juice
• ¼ tsp salt
• ¼ tsp oregano
• For the Crema Sauce:
• ½ cup sour cream or plain Greek yogurt
• 1 tbsp lime juice
• Pinch of salt
• Optional: 1 tsp hot sauce

Equipment

• Large skillet or frying pan
• Tongs
• Mixing bowls
• Knife & cutting board
• Grater or food processor (for cabbage slaw)

Method

 

1. Prep the Chicken:

1. In a bowl, mix salt, cumin, garlic powder, paprika, and pepper.
2. Coat chicken thighs with the seasoning.
3. In a separate bowl, beat the egg.
4. In another bowl, mix flour and cornstarch.
5. Dip each chicken piece in the egg, then dredge in flour mixture. Set aside.
   

2. Fry the Chicken:

1. Heat about 1 inch of oil in a skillet over medium-high heat.
2. Once hot (around 350°F / 175°C), carefully add chicken thighs.
3. Fry for 4–5 minutes per side until golden and crispy, and internal temp hits 165°F.
4. Remove and rest on a paper towel-lined plate.
   

3. Make the Tajadas:

1. Peel plantains and slice them thinly on a diagonal (1/4 inch thick).
2. Heat oil in the same or separate skillet over medium heat.
3. Fry in batches until golden and crispy, about 2–3 minutes per side.
4. Drain and sprinkle lightly with salt.
   

4. Prepare the Curtido:

1. In a bowl, mix cabbage, grated carrot, red onion, vinegar, lime juice, salt, and oregano.
2. Toss well and let sit for at least 15 minutes (up to 24 hours in fridge for deeper flavor).
   

5. Mix the Crema Sauce:

1. In a small bowl, stir together sour cream, lime juice, salt, and optional hot sauce.

6. Assemble the Plate:

1. On each plate, add a handful of tajadas as the base.
2. Top with crispy chicken, a scoop of curtido, and drizzle with crema.
3. Garnish with fresh cilantro or lime wedges if desired.
   

Video

Notes

dish is best enjoyed fresh while the tajadas are crispy! You can prep the curtido slaw a day ahead for convenience. If you’re going low-carb, try replacing the plantains with sautéed cabbage or zucchini ribbons for a keto-friendly twist.

Share Your Twist on Pollo con Tajadas Recipe

Did you spice up your chicken with chili flakes? Use air fryer instead of deep frying? Or maybe you swapped the plantains with sweet potatoes for a healthy take?

We want to know how your version of this Honduran classic turned out. It might be even better than the original.

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💌 Have a family secret for curtido or crema? Email us your take at contact@ooohdelish.com and you might get a shoutout in our next post.

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