Pollo Chuco, also known as Pollo con Tajadas, This dish is a top favorite and one of the most loved street foods in Honduras. The flavors in Pollo Chuco are amazing, and they all come together perfectly. This popular street food combines unique flavors and textures, making it absolutely delicious.

“Pollo con tajadas” is a yummy dish from Central America that brings together two main things: crispy fried chicken and sweet, caramelized plantains called “tajadas. It is a comforting plate that introduces you to the delicious taste of Latin American food. If you enjoy trying new things or just love good food, Pollo Con Tajadas has amazing flavors that will leave you craving more.

People usually serve pollo con tajadas with classic sides like rice, refried beans, cabbage slaw, and slices of avocado. Lime wedges are added for a tangy and refreshing kick. With its vibrant colors and great smells, it looks and tastes good.

What makes pollo con tajadas special is how the crispy chicken gives a satisfying crunch, and the sweet plantains add a natural sweetness. Every bite is a mix of textures and flavors, making it a meal to remember.

People in places like Honduras and Nicaragua really like this dish, and they enjoy it for everyday comfort or on special occasions.

So, whether you are in the mood for a cozy homemade dish or want to try the yummy flavors of Central American food, pollo con tajadas is sure to please and make you want more. Get ready to enjoy this delicious culinary adventure!

The Story Behind The Recipe

Pollo con Tajadas,” or Pollo Chuco, is a popular street food enjoyed all over Honduras, especially in San Pedro Sula where it first started.

People in Honduras love this dish, and it is one of the most popular street foods for a great reason! The flavors in Pollo Chuco are fantastic, and they all mix together just perfectly.

In Central American cooking, chicken is a common meat, and it is prepared in many ways. Tajadas, which are slices of plantains that are fried, are a typical side dish in this region. When you put together the crispy fried chicken with the sweet fried plantains, you get a delicious and satisfying meal.

The recipe reflects the influences of African, Indigenous, and Spanish culinary traditions that have shaped Central American cuisine. Plantains, which come from West African cooking, show the African influence. The use of fried chicken is influenced by the Spaniards who introduced poultry to the region during colonial times.

How To Cook Pollo Con Tajadas


  • 4 chicken breasts (boneless or bone-in)
  • 2 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 4 ripe plantains
  • 1/2 teaspoon black pepper
  • Vegetable oil (for frying)
  • Salt (for seasoning)
  • Lime wedges (for serving)

Step-by-step instructions for making Pollo con Tajadas

Let’s make the chicken:

  1. Mix flour, paprika, garlic powder, salt, and black pepper in a shallow bowl.
  2. Dip chicken breasts in the flour mix, making sure they’re fully coated.
  3. Heat vegetable oil in a big pan or fryer on medium-high heat.
  4. Fry the chicken until it’s golden brown, crispy, and reaches 165°F (74°C) inside.
  5. Put the fried chicken on a plate with paper towels to soak up extra oil.

Let’s make the tajadas:

  1. Peel plantains and slice them diagonally into thin pieces (about 1/4 inch thick).
  2. Heat vegetable oil in another pan on medium heat.
  3. Fry the plantain slices in batches until they’re golden brown and crispy.
  4. Take the fried plantains out and put them on a plate with paper towels to soak up extra oil.
  5. Sprinkle a little salt on the hot fried plantains.

Let’s serve:

  1. Put the fried chicken and tajadas nicely on a big plate.
  2. Have lime wedges on the side for squeezing over the chicken and plantains.
  3. People usually enjoy Pollo con Tajadas with refried beans, rice, and a bit of cabbage slaw. Keep reading for more info.

Tips for making Pollo con Tajadas

  • Make the chicken taste better by letting it soak in the marinade for 30 minutes.
  • Slice the plantains diagonally for a good fry.
  • Fry the plantains until they’re golden for a tasty crunch.
  • The most delicious chicken is the kind with bones, like legs and breasts.
  • Use plenty of oil to cover the chicken completely, so it cooks evenly.
  • Fry the plantains when you’re finishing up frying the chicken for the crispiest and hottest tajadas.

Flavourful substitute

  • Chicken: you can use turkey breast instead of chicken.
  • Vegetable oil: you can use canola oil instead of vegetable oil.
  • Garlic powder: you can use fresh garlic instead of garlic powder.
    All-purpose flour: If you don’t want gluten or want a lighter coating, use cornstarch instead of regular flour. It’ll still give you a crispy and golden coating.
  • Paprika: If you like it spicy, use cayenne pepper instead of or along with paprika. And if you don’t have regular paprika, you can use smoked paprika for a smoky flavor.

Serving suggestions

  • Traditional Combo: Serve Pollo con Tajadas with a side of classic Central American rice and beans. The combination of the flavorful chicken and sweet plantains pairs well with the savory rice and beans.
  • Fresh Greens: Add a refreshing touch to your meal by serving it alongside a simple green salad with tomatoes, cucumbers, and a light vinaigrette dressing.
  • Creamy Avocado: Include slices of ripe avocado as a creamy and mild accompaniment. The coolness of the avocado can complement the warm and savory flavors of the dish.
  • Pickled Delight: Serve Pollo con Tajadas with pickled red onions or jalapeños for a zesty and tangy element.
  • Citrusy Twist: Enhance the dish with a squeeze of lime over the crispy chicken and plantains. The citrusy kick adds brightness to the flavors.


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