Entree: Honduras – Northern Culinary Region – Pollo con Tajadas (Honduran fried marinated chicken served with twice-fried green plantain slices and tangy cabbage curtido)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 15 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1/3 cup (80 ml) fresh lime juice
- 1/4 cup (60 ml) orange juice or sour orange if available
- 4 cloves garlic, minced (approx. 1 tbsp / 15 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) annatto (achiote) oil or 1 tsp (5 g) achiote paste dissolved in 1 tbsp (15 ml) oil
- 1 1/2 cups (180 g) all-purpose flour, for dredging
- 6 cups (1.4 L) vegetable oil, divided for frying
- 4 large green plantains, peeled and sliced lengthwise into thin tajadas
- 1 tsp (5 g) salt for plantains, or to taste
- 3 cups (300 g) green cabbage, thinly shredded
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (25 g) granulated sugar
- 1/4 cup (15 g) chopped fresh cilantro

Instructions

1. Marinate and fry the chicken: In a large bowl combine lime juice, orange juice, minced garlic, cumin, oregano, 1 tsp salt, 1/2 tsp pepper and annatto oil; add the chicken pieces and toss to coat. Cover and refrigerate at least 1 hour or up to overnight. When ready, heat 3 cups (720 ml) vegetable oil in a deep skillet or Dutch oven to 325°F (160°C). Dredge chicken pieces in flour, shake off excess, and fry in batches until golden-brown and cooked through, about 12–16 minutes per batch depending on piece size, maintaining oil temperature; transfer to a wire rack to drain and keep warm.
2. Prepare tajadas and curtido, assemble and serve: Heat remaining 3 cups (720 ml) oil in a heavy skillet to 350–375°F (175–190°C). Fry plantain slices in batches until golden and crisp, 1–3 minutes per side; drain on paper towels and season with 1 tsp salt. For the curtido, toss shredded cabbage, sliced red onion, vinegar, lime juice, sugar and cilantro and let sit 10–15 minutes to meld. Serve the fried chicken with tajadas and curtido on the side so each portion has chicken, crisp plantains and a spoonful of tangy cabbage.