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.

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Prep Time 20

Cook Time 30

Resting Time 5

Total Time 55

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:

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

2. Fry the Chicken:

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

3. Make the Tajadas:

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

4. Prepare the Curtido:

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

5. Mix the Crema Sauce:

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

6. Assemble the Plate:

On each plate, add a handful of tajadas as the base.
Top with crispy chicken, a scoop of curtido, and drizzle with crema.
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.