Latin American cuisine is known for its bold flavours and unique combinations of ingredients. One dish that perfectly embodies this is Pollo Con Tajadas, a traditional dish from Honduras. This delicious recipe combines tender chicken with crispy plantains, creating a mouth-watering fusion of flavours.
Ingredients
- 4 chicken breasts
- 4 ripe plantains
- 1 cup of all-purpose flour
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- Vegetable oil for frying
- Lime wedges for serving
Instructions
- Start by preparing the chicken. In a small bowl, mix the garlic powder, onion powder, cumin, paprika, salt, and pepper. Rub this mixture onto the chicken breasts, making sure to coat them evenly.
- Mix the flour, salt, and pepper in a separate bowl. Dredge the chicken breasts in the flour mixture, shaking off any excess.
- Heat a large skillet over medium-high heat and add enough vegetable oil to cover the bottom of the pan. Once the oil is hot, add the chicken breasts and cook for 5-6 minutes on each side, or until they are golden brown and cooked through.
- While the chicken is cooking, prepare the plantains. Peel the plantains and cut them into thin slices, about 1/4 inch thick.
- In a separate skillet, heat vegetable oil over medium-high heat. Once the oil is hot, add the plantain slices and fry for 2-3 minutes on each side, or until they are golden brown and crispy. Remove from the oil and place on a paper towel to drain any excess oil.
- Once the chicken and plantains are cooked, it’s time to assemble the dish. Place the chicken on a serving platter and top with the crispy plantains. Serve with lime wedges on the side for an extra burst of flavour.
Tips and Variations
- For a healthier option, you can bake the chicken and plantains instead of frying them. Place the chicken on a baking sheet and bake at 375 degrees for 25-30 minutes, or until cooked through. For the plantains, place them on a baking sheet and bake at 375 degrees for 15-20 minutes, flipping halfway through.
- You can also add a side of rice and beans to make this dish a complete meal.
- For an extra kick of flavour, you can marinate the chicken in lime juice, garlic, and cilantro for a few hours before cooking.
- If you can’t find ripe plantains, you can use green plantains and fry them until they are crispy, creating a different but equally delicious dish.
Related
- Chicken Napoli
- Sweet Potato And Chickpea Tikka Masala
- Marry Me Chicken Recipe
- Chicken and creamy bacon with mushroom pasta
- Cast Iron Chicken Pot Pie
Pollo Con Tajadas
Discover the authentic flavours of Pollo Con Tajadas - a traditional Latin American dish featuring juicy chicken and crispy plantains.
Ingredients
- 4 chicken breasts
- 4 ripe plantains
- 1 cup of all-purpose flour
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of cumin
- 1 tsp of paprika
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Start by preparing the chicken. In a small bowl, mix the garlic powder, onion powder, cumin, paprika, salt, and pepper. Rub this mixture onto the chicken breasts, making sure to coat them evenly.
- Mix the flour, salt, and pepper in a separate bowl. Dredge the chicken breasts in the flour mixture, shaking off any excess.
- Heat a large skillet over medium-high heat and add enough vegetable oil to cover the bottom of the pan. Once the oil is hot, add the chicken breasts and cook for 5-6 minutes on each side, or until they are golden brown and cooked through.
- While the chicken is cooking, prepare the plantains. Peel the plantains and cut them into thin slices, about 1/4 inch thick.
- In a separate skillet, heat vegetable oil over medium-high heat. Once the oil is hot, add the plantain slices and fry for 2-3 minutes on each side, or until they are golden brown and crispy. Remove from the oil and place on a paper towel to drain any excess oil.
- Once the chicken and plantains are cooked, it’s time to assemble the dish. Place the chicken on a serving platter and top with the crispy plantains. Serve with lime wedges on the side for an extra burst of flavour.