POLLO CON TAJADAS O POLLO CHUCO platillo Hondureño 🍗😋

green plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini is lower in calories and can mimic texture.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in fat.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers better health benefits.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a similar fresh flavor.

Wash the chicken and season it with mayonnaise, Worcestershire sauce, 1 tablespoon minced garlic, paprika, onion salt, garlic salt, 1 tablespoon cumin, and 1 tablespoon mustard. Let it marinate.

Cook the beet and slice the carrot into rounds. Use 2 jalapeños, white onion, and red onion, slicing them as well.

Once the beet is cooked, cut it and mix it with the sliced onion and carrot. Let it rest for a minute, then add the jalapeño, apple cider vinegar, a bit of sugar, and salt to make the pickled vegetables.

Prepare the tomato sauce by sautéing approximately 8 tomatoes, green chili, and onion. Optionally add a small diced potato. Blend this mixture and season with salt, pepper, and optional oregano and cilantro.

Make a dressing by mixing 1/2 cup mayonnaise, 1 tablespoon mustard, ketchup, milk, and salt to taste. Blend or whisk until smooth.

Season flour with cumin, pepper, onion salt, and garlic salt for coating the chicken.

Heat oil and fry the marinated chicken for about 10 minutes on each side until golden brown, totaling 20 minutes.

Slice green plantains into thick pieces and fry them until golden brown.

Chop cabbage and prepare pico de gallo with tomato, cilantro, and onion.

Assemble the dish by layering fried plantains, fried chicken, cabbage, tomato sauce, and pickled vegetables.

Cooking Techniques

Equipment Needed

Spice Level: