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Honduran Pollo con Tajadas (Crispy Chicken with Plantains)

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Honduran pollo con tajadas with crispy chicken, fried plantains, cabbage slaw, and tomato sauce.
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Pollo con tajadas is a beloved Honduran plate built around crisp fried chicken, green plantains, fresh cabbage slaw, and bright pickled onions. It is generous, colorful, and made for sharing.

Season the chicken simply, fry it until deeply golden, and keep the toppings fresh so every bite balances crunch, richness, acidity, and heat.

Fry the plantain slices in batches and let them drain on a rack so they stay crisp while the chicken finishes cooking.

Serving Suggestions

Serve with the cabbage slaw, warm tomato sauce, pickled red onion, lime wedges, and a little hot sauce.

A serving of Honduran pollo con tajadas with chicken, plantains, slaw, and pickled onions.

Recipe Notes

The chicken and plantains are best fresh. Refrigerate leftovers for up to 3 days and reheat the chicken and plantains in a hot oven or air fryer.

Honduran pollo con tajadas with crispy chicken, fried plantains, cabbage slaw, and tomato sauce.

Honduran Pollo con Tajadas (Crispy Chicken with Plantains)

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Crispy seasoned chicken with fried green plantains, cabbage slaw, tomato sauce, and pickled onions.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Honduran
Calories: 890
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken
  • 3 lb chicken thighs and drumsticks skin-on
  • 1 tbsp lime juice
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1 cup vegetable oil for frying
Tajadas and Slaw
  • 3 medium green plantains, peeled and sliced
  • 1/2 head green cabbage, finely shredded
  • 2 medium Roma tomatoes, diced
  • 1 medium carrot, julienned
  • 1/2 medium red onion, thinly sliced
  • 2 tbsp white vinegar for the onion
  • 1 tbsp lime juice for the slaw
  • 1 tsp kosher salt divided
Tomato Sauce
  • 4 medium Roma tomatoes, chopped
  • 1/2 medium yellow onion, chopped
  • 1 clove garlic
  • 1/2 cup water
  • 1 tbsp fresh cilantro, chopped

Equipment

  • Heavy skillet or Dutch oven
  • Wire rack
  • Large bowl
  • Chef’s knife
  • Tongs

Method
 

Season and Prepare:
  1. Toss the chicken with lime juice, half of the salt, cumin, paprika, and black pepper. Let it stand for 15 minutes.
  2. Toss the sliced red onion with the vinegar and a pinch of salt. Set aside to pickle while the rest of the meal cooks.
  3. Mix the cabbage, carrot, diced tomatoes, lime juice, and remaining salt in a bowl. Chill until serving.
Fry the Chicken and Plantains:
  1. Heat the oil in a heavy skillet to 350°F (175°C). Fry the chicken in batches until deeply golden and cooked through, about 12 to 15 minutes per batch. Transfer to a rack.
  2. Fry the plantain slices in the same oil until golden on both sides, about 3 minutes per side. Drain on the rack.
Make the Sauce and Serve:
  1. Simmer the chopped tomatoes, onion, garlic, and water in a small saucepan for 10 minutes until soft. Blend or mash until mostly smooth, then stir in the cilantro.
  2. Arrange the chicken and tajadas with the slaw, tomato sauce, and pickled onion. Serve immediately.

Nutrition

Calories: 890kcalCarbohydrates: 66gProtein: 48gFat: 51gSaturated Fat: 11gCholesterol: 170mgSodium: 980mgFiber: 9gSugar: 20g

Notes

  • Use a wire rack instead of paper towels to keep the fried chicken crisp.
  • If the oil temperature drops, the plantains and chicken will absorb more oil; fry in small batches.

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