Entree: Honduras – National Cuisine – Pollo con tajadas (Chicken with fried plantain slices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), skin-on, trimmed of excess fat
- 1/4 cup (60 ml) vegetable oil, plus more for frying tajadas
- 4 cloves garlic, minced
- 1 medium white onion, finely chopped (about 1 cup / 150 g)
- 1 medium red bell pepper, seeded and sliced (about 3.5 oz / 100 g)
- 2 tbsp (30 ml) vinegar (white or apple cider)
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) achiote (annatto) oil or 1 tsp annatto powder mixed with 1 tbsp (15 ml) oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 ripe plantains, peeled and cut on the bias into 1/4-inch (6 mm) slices (tajadas)
- 1/2 cup (120 ml) water
- 1 cup (150 g) shredded cabbage
- 1/4 cup (60 ml) white vinegar (for curtido)
- 1 tbsp (15 ml) sugar (for curtido)
- 1/4 tsp (1.5 g) salt (for curtido)
- 2 tbsp (8 g) chopped fresh cilantro (optional, for garnish)

Instructions

1. Marinate the chicken: In a large bowl combine 1/4 cup (60 ml) vegetable oil, minced garlic, chopped onion, sliced red bell pepper, 2 tbsp (30 ml) vinegar, 2 tbsp (30 ml) lime juice, achiote oil (or annatto mixture), cumin, oregano, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) black pepper. Add chicken pieces and rub the marinade well into the skin and cavities. Cover and refrigerate at least 1 hour, preferably overnight.
2. Make the curtido: Toss shredded cabbage with 1/4 cup (60 ml) white vinegar, 1 tbsp (15 ml) sugar, and 1/4 tsp (1.5 g) salt. Let sit while you cook so flavors meld; refrigerate if preparing ahead.
3. Brown and braise the chicken: Heat a large heavy skillet or Dutch oven over medium-high heat. Add the marinated chicken, skin-side down, and sear until golden, about 6–8 minutes per side, adding a splash of oil if needed. Pour 1/2 cup (120 ml) water into the pan, reduce heat to low, cover, and simmer gently until chicken is cooked through and sauce reduces, about 25–30 minutes. Uncover in the last 5 minutes to let skin crisp slightly.
4. Fry the tajadas: While the chicken braises, heat 1/2 inch (12 mm) of vegetable oil in a separate large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry plantain slices in batches without overcrowding until golden and tender, 2–4 minutes per side depending on ripeness. Drain on paper towels and sprinkle lightly with salt.
5. Finish and serve: Transfer chicken to a platter, spoon pan juices over top, and garnish with chopped cilantro if using. Serve hot with tajadas and curtido on the side so diners can combine bites of chicken and sweet plantain.