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Pollo Con Tajadas

Honduran pollo con tajadas served with fried plantain, pickled onion, shredded cabbage, chismo, pink sauce, and tomato sauce.
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Traditional pollo con tajadas with fried chicken and fried plantains, brightened up with a fresh and delicious combination of sauces and veggie toppings to bring this dish to life.

Ingredients

Chicken

  • 2 tsp chicken bouillon powder
  • 2 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 3 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 3 lb bone-in and skin-on chicken, drumsticks, thighs and breasts
  • 4 tbsp yellow mustard
  • 2 cups flour
  • vegetable oil for frying

Pickled Onions

  • 1 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tbsp light brown sugar
  • 1 tsp kosher salt
  • dash of black pepper
  • 1 cup of water

Cabbage

  • 1/2 head of cabbage, shredded

Chismol

  • 2 tomatoes, diced
  • 1 red onion, diced
  • 1 green pepper, diced
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • salt to taste
  • 1 tbsp olive oil

Pink Sauce

  • 1 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp granulated sugar
  • 1/2 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp rice wine vinegar
  • 2 tbsp water

Tomato Sauce

  • 4 tbsp Chismo
  • 1/2 cup tomato sauce
  • 1/2 cup chicken broth

Green Bananas

  • 5 green bananas
  • vegetable oil for frying

Instructions

Chicken Instructions

  • Mix the seasonings and spices. Except for the flour, mix all of the dry ingredients together in a small bowl. This includes the chicken bouillon, cumin, black pepper, onion powder, paprika, garlic powder and salt.
  • Coat the chicken with mustard. In a separate large bowl, add the chicken pieces and coat them in mustard.
  • Sprinkle the spice mix over the chicken. Rub the chicken pieces with your hands to be
    sure that they are evenly coated.
  • Marinate the chicken. Cover the large bowl with plastic wrap and refrigerate for at least an hour.

Pickled Onion Instructions

  • Slice the onions. Thinly slice the onions and add them to a 16 oz mason jar.
  • Make the brine. In a medium saucepan, combine the vinegar, brown sugar, salt, pepper and water.
    Cook over medium heat until the sugar dissolves and the liquid is just simmering.
  • Pour the liquid over the onions. Carefully pour it over the onions and set aside to cool to room temperature.
  • Seal the jar and store.  Once you are sure the jar isn’t even a little bit warm, place in the fridge.

Cabbage Instructions

  • Shred the cabbage. Thinly slice cabbage and set aside.

Chismol Instructions

  • Combine the ingredients. Once it’s well combined, add salt to taste. 
  • Refrigerate it. As you prepare the rest of the recipe, set it aside in the fridge. 

Pink Sauce Instructions

  • Combine the ingredients. Mix everything well until you get a smooth mixture. 
  • Refrigerate it. As you prepare the rest of the recipe, set it aside in the fridge. 

Tomato Sauce Instructions

  • Cook the chismol. In a small sauce pan over medium heat, add 4 tbsp of prepared chismol. Cook for 3 minutes to soften the onions and peppers.
  • Add the remaining ingredients and simmer. Add tomato sauce and chicken broth. Bring the sauce to a boil and then reduce to a simmer. Simmer for 5 minutes.
  • Remove from heat. Set it aside and let it come to room temperature before refrigerating it. 

Green Bananas Instructions

  • Peel the bananas. Remove the banana peels and discard them. 
  • Cut into thin diagonal slices. Make the slices as thin or as thick as you’d like. Thinner slices make for crunchier tajadas, whereas thicker slices make softer ones. 

Frying Instructions

  • Heat the vegetable oil in a large pot with tall sides. You want your oil to be at 350°.
  • Bread the chicken. Add flour to a shallow bowl. Remove chicken from the refrigerator and dip the chicken in the flour. Be sure to evenly coat the entire surface of the chicken. Place flour-coated chicken on a large baking sheet and allow to rest for 5 minutes before frying.
  • Fry the chicken. Carefully add the chicken pieces to your hot vegetable oil and fry until the internal temperature of the chicken reaches 165°. This will take anywhere between 8 and 15 minutes depending on the size of each piece. Once cooked, place your fried chicken on a paper towel lined plate. You will most likely have to fry your chicken in batches, depending on the size of your pot. You do not want to overcrowd the pot.
  • Fry the tajadas. Once finished with the chicken pieces, add the green bananas to the oil and fry until they turn yellow and crispy. About 3-4 minutes. Remove and add to a paper towel lined plate.

To plate

  • Assemble the dish. Add ingredients to a platter in this following order. Fried green bananas, shredded cabbage, fried chicken, tomato sauce, chismol, pink sauce and pickled onions.

Notes

  • If you cannot find green bananas, you can substitute plantains.
  • It is best to make the pickled onion the night before to let the flavors develop. These pickled
    onions are so good, you should have a jar in your fridge at all times!

Keywords: pollo con tajadas, tajadas con pollo, pollo con tajadas hondureño