How to make Pollo con Tajadas (Honduran)

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.

Prepare pickle base by pouring 1 cup of vinegar into a bowl and adding 2 cups of beet juice, cooked carrots, jalapenos, beets, onions, oregano, salt, and pepper. Stir well and let sit for about an hour.

Season flour for frying chicken.

Fry 4-6 pieces of chicken for approximately 25 minutes until crispy.

In a pan, melt butter and add bell peppers, tomatoes, and onions. Season with garlic, salt, pepper, and cumin. Cook until soft.

Add chicken bouillon and tomato sauce to the vegetable mixture and cover.

Fry the tajadas (slices of green plantains) after peeling and cutting them into desired shapes until the edges are dark or golden.

Serve the chicken with the tajadas, pickled veggies, and sauce.

Cooking Techniques

Equipment Needed

Spice Level: