Pollo Con Tajadas Recipe
This Pollo con Tajadas Recipe is a classic Honduran dish featuring crispy fried chicken, golden tajadas (fried green bananas), a fresh slaw, and two flavorful sauces—salsa roja and creamy pink sauce. A perfect balance of savory, sweet, and tangy flavors!
4 Servings
Ingredients
For the Fried Chicken
- 1/2 chicken cut into pieces
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 4-6 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 cups all-purpose flour
- Vegetable oil for frying
For the Tajadas (Fried Green Bananas)
- 4-6 green bananas not plantains
- Salt to taste
- Vegetable oil for frying
For the Slaw
- 1/2 green cabbage finely shredded
- 1 carrot grated
- 1-2 limes juiced
- 1 bunch cilantro chopped
- Salt and black pepper to taste
For the Salsa Roja (Red Sauce)
- 2 tomatoes chopped
- 1 green bell pepper chopped
- 1 jalapeño chopped (optional, for spice)
- 4-6 cloves garlic minced
- 1/2 red onion chopped
- 1 bunch cilantro
- 3 culantro recao leaves
- 1/2 tablespoon chicken bouillon
- Salt to taste
- 1 tablespoon vegetable oil
- 1/2 cup water as needed for consistency
For the Pink Sauce
- 1/2 cup mayonnaise
- 1/2 cup ketchup
- 1 tablespoon yellow mustard
- 1 clove garlic minced
- 2 tablespoons milk or as needed for consistency
Instructions
Prepare the Chicken Marinade
- Using a sharp knife, make 1-2 small slits in each piece of chicken. This allows the marinade to penetrate more effectively and ensures even cooking.
- In a large bowl, combine mayonnaise, mustard, minced garlic, cumin, paprika, salt, and black pepper.
- Coat the chicken thoroughly with the marinade, ensuring all pieces are evenly covered.
- Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to enhance flavor.
Prepare the Salsa Roja
- In a large skillet over medium-high heat, heat 1 tablespoon of vegetable oil.
- Add the tomatoes, green bell pepper, jalapeño, garlic, and red onion. Sear for approximately 5 minutes per side, until they develop a caramelized exterior.
- Pour in 1/2 cup of water, bring to a simmer, and cook for 15 minutes, or until the vegetables soften.
- Transfer the mixture to a blender, add cilantro, and blend until smooth, adding more water if needed for a desired consistency.
- Return the blended sauce to the skillet over medium heat, then stir in chicken bouillon, culantro leaves, and salt to taste.
- Simmer for an additional 10-15 minutes until thickened. Store in an airtight container and set aside.
Prepare the Pink Sauce
- In a blender, combine mayonnaise, ketchup, mustard, garlic, and milk.
- Blend until smooth, adding additional milk if necessary to achieve a pourable consistency.
- Transfer to an airtight container and refrigerate until ready to serve.
Prepare the Tajadas (Fried Green Bananas)
- Peel the green bananas, then slice them into thin strips lengthwise.
- Heat vegetable oil in a large frying pan over medium-high heat until it reaches 350°F (175°C).
- Fry the banana slices in batches, ensuring they are not overcrowded, for approximately 7 minutes, or until golden brown and crisp.
- Remove from the oil and place on a paper towel or wire rack to drain excess oil.
- Immediately season lightly with salt while still warm.
Fry the Chicken
- In a shallow dish, mix flour, salt, paprika, and cumin.
- Remove the marinated chicken from the refrigerator and dredge each piece in the flour mixture, coating it evenly. Shake off any excess.
- Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the chicken in batches for 7 minutes per side, or until golden brown and crispy. Ensure the internal temperature reaches 165°F (75°C) before removing from oil.
- Transfer to a wire rack or paper towel-lined plate to drain excess oil.
Prepare the Slaw
- In a large bowl, combine shredded cabbage, grated carrot, and chopped cilantro.
- Drizzle with lime juice, then season with salt and black pepper to taste. Toss well to combine.
Assemble the Dish
- On a large serving plate, arrange a generous portion of fried tajadas as the base.
- Add a scoop of slaw on the side.
- Place a piece of fried chicken on top of the tajadas.
- Spoon salsa roja over the chicken, followed by a drizzle of pink sauce.
- Serve immediately and enjoy this flavorful Pollo con Tajadas!
Notes
To make a gluten-free version of this Pollo con Tajadas Recipe, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for coating the chicken. Additionally, ensure that the mustard, mayonnaise, and chicken bouillon used in the recipe are labeled gluten-free, as some brands may contain additives with gluten.