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Pollo con Tajadas Recipe: Fried Chicken De Chuco with Tajadas

Introduction to Pollo con Tajadas Recipe

Welcome to the world of Latin American recipes, where vibrant flavors, vibrant colors, and traditional dishes rule the kitchen. Today we bring you the Pollo con Tajadas recipe, a popular dish from Honduras that’s loved not only in Central America but across different cultures worldwide. This traditional dish is a combination of juicy chicken, green bananas, and an assortment of yummy sauces. In San Pedro Sula, the country’s industrial hub, it’s fondly known as Pollo Chuco.

A vibrant plate of Pollo con Tajadas, showcasing the combination of juicy chicken, fried plantain slices and colorful sauces.

The Fame of Pollo Chuco

Pollo Chuco, or Pollo Frito as it’s also known, is a staple street food in Honduras. This dish has gained popularity due to its unique combination of crispy fried chicken and green plantains, known as tajadas. It’s a great way to introduce your taste buds to Honduran cuisine, especially if you’re a fan of fried chicken recipes.

Pollo con Tajadas: A Burst of Flavors

The pollo con tajadas recipe offers a symphony of vibrant flavors. The crispy chicken is marinated in a blend of spices and then deep-fried to golden perfection. The chicken is paired with tajadas – green plantains fried until they become delicious plantain chips. The dish is then topped with a tangy cabbage salad (ensalada de repollo), pickled onions, and a dollop of sour cream. The end result is a delicious meal that’s sure to delight your palate.

Close-up view of Pollo con Tajadas, topped with tangy cabbage salad, pickled onions, and a dollop of sour cream.

Key Ingredients for Pollo con Tajadas Recipe

While we’re not diving into the full recipe here, it’s worth noting some key ingredients that make this dish stand out. These include chicken, green bananas, red onion, bell pepper, tomato sauce, lime juice, and of course, a good amount of vegetable oil for frying. To enhance the flavors, you’ll also need black pepper, consomé de pollo, garlic powder, and tsp sea salt. Most of these items can be found at local grocery stores, making it an easy dish to recreate at home.

Key ingredients for Pollo con Tajadas laid out on a kitchen counter.

Pollo con Tajadas: A Traditional Honduran Dish

Pollo con tajadas is more than just a meal; it’s a representation of Honduran culture. The dish is a testament to the vibrant and diverse culinary scene in Honduras and Latin America as a whole. So, next time you’re looking to explore different cultures through food, this chicken recipe is a great option (gran opción).

A traditional Honduran kitchen with a plate of Pollo con Tajadas being prepared.

Enjoying Your Pollo con Tajadas

Pollo con tajadas is best enjoyed hot, straight from the kitchen. The crispy chicken, the fried plantain slices, and the tangy toppings create a wonderful contrast of textures and flavors. Whether you’re enjoying it as a main course for dinner or as a quick lunch, this dish is sure to leave a lasting impression.

A person enjoying a plate of hot, freshly-made Pollo con Tajadas.

Conclusion: A Delicious Adventure with Pollo con Tajadas Recipe

In conclusion, the pollo con tajadas recipe is a delicious adventure into Honduran cuisine. It combines the crispiness of the fried chicken, the sweetness of the plantains, and the tanginess of the pickled onions and cabbage salad to give you a dish that’s an explosion of flavors. So why not give this recipe a try? Your taste buds will thank you!

Traditional Honduran Pollo con Tajadas Recipe

Traditional Honduran Pollo con Tajadas Recipe

Yield: 4 Servings
Prep Time: 30 minutes
Cook Time: 1 hour

This delightful Pollo con Tajadas dish is a perfect blend of savory, sweet, and tangy flavors that will transport your taste buds to the beautiful landscapes of Honduras, right in the comfort of your own kitchen. A traditional Honduran dish that combines fried green bananas or plantains (tajadas) with marinated chicken and a fresh vegetable salsa, topped with shredded cabbage, carrots, sour cream, and ketchup.


  • 4 chicken thighs or breasts
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 green bananas (can substitute with plantains)
  • Vegetable oil for frying
  • 1 large tomato, diced
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup shredded cabbage
  • 1 cup grated carrots
  • 1/2 cup sour cream
  • 1/2 cup ketchup


  1. In a bowl, combine orange juice, lemon juice, garlic, salt, and pepper. Marinate the chicken in this mixture for at least 30 minutes.
  2. While the chicken is marinating, prepare the tajadas. Peel the bananas or plantains and slice them into thin rounds. Heat the vegetable oil in a frying pan over medium-high heat. Once the oil is hot, fry the banana slices until golden brown. Remove and place them on a paper towel to drain excess oil. Sprinkle with salt.
  3. Heat a large skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and cook until golden brown on both sides and cooked through.
  4. In the same skillet, add the diced tomato, bell pepper, onion, and garlic. Cook until the vegetables are softened.
  5. Add the reserved marinade and chicken broth to the skillet and bring to a simmer. Season with salt and pepper. Allow the sauce to simmer until it has thickened.
  6. To serve, place a layer of tajadas on a plate. Top with a piece of chicken and spoon some of the salsa over the top. Add a handful of shredded cabbage and grated carrots. Drizzle with sour cream and ketchup.
  7. Repeat with the remaining ingredients. Serve hot and enjoy this traditional Honduran comfort food!


You can adjust the amount of sour cream and ketchup according to your taste. This dish is best served hot.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 550Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 85mgSodium: 730mgCarbohydrates: 65gNet Carbohydrates: 57gFiber: 8gSugar: 15gSugar Alcohols: 0gProtein: 24g

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