Honduran-Style Chicken with Fried Sweet Plantains

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Pollo con Tajadas is a beloved Honduran comfort dish that pairs citrus- and achiote-marinated chicken with thick, caramelized slices of ripe plantain fried until golden. The contrast of savory spiced chicken against sweet, buttery plantains is the heart of this everyday plate, traditionally rounded out with a bright cabbage slaw on the side.

Nutrition Facts

Per serving (estimated)

• 685 kcalCalories
• 38 gFat
• 8 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 26 gSugar
• 42 gProtein
• 520 mgSodium
• 980 mgPotassium
• 45 mgCalcium
• 3.5 mgIron
• 28 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the chicken and marinade

• 1.5 lb boneless, skinless chicken thighs, trimmed and pounded slightly
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 4 garlic cloves, minced
• 1 tbsp achiote (annatto) powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp vegetable oil, divided

For the sauce

• 1 small white onion, thinly sliced
• 1 Roma tomato, finely chopped
• 1/4 cup low-sodium chicken broth
• 1 tbsp chopped fresh cilantro
• 1 tsp Worcestershire sauce

For the tajadas (fried plantains)

• 3 large very ripe yellow plantains (skin flecked with black spots)
• 1/2 cup vegetable oil for frying
• 1/2 tsp fine salt

For serving (optional)

• Lime wedges
• Pickled red onion rings
• Quick curtido cabbage slaw

Directions

1. In a large bowl, whisk together orange juice, lime juice, garlic, achiote, cumin, oregano, salt, and pepper. Add the chicken, toss to coat, cover, and marinate for at least 30 minutes (or up to 8 hours in the refrigerator).
2. While the chicken marinates, trim the ends off the plantains, score the skin lengthwise, and peel. Slice each plantain diagonally into 1/2-inch thick pieces. Pat the slices dry with a paper towel so they will fry crisply.
3. Heat 1/2 cup oil in a large nonstick skillet over medium heat. Fry the plantain slices in a single layer (in batches) for 2 to 3 minutes per side, until deeply golden and caramelized. Transfer to a paper-towel-lined plate and sprinkle lightly with salt; keep warm.
4. Heat 2 tablespoons of oil in a wide skillet over medium-high. Lift the chicken from the marinade, letting excess drip off, and sear until deeply browned, about 4 minutes per side. Transfer to a plate and tent loosely with foil.
5. Lower the heat to medium. In the same skillet, add the onion and cook until softened, about 3 minutes. Stir in the tomato, chicken broth, and Worcestershire; simmer for 2 minutes to make a quick pan sauce.
6. Return the chicken and any accumulated juices to the skillet, spoon the sauce over the top, cover, and simmer gently for 6 to 8 minutes until the chicken is cooked through and tender. Stir in the cilantro.
7. Arrange a bed of warm tajadas on each plate, spoon the chicken and pan sauce alongside or over, and finish with lime wedges, pickled onions, or a scoop of curtido on the side.

Cook’s Notes

• Use plantains that are bright yellow with plenty of black spots; green plantains will be starchy and not sweet enough for this dish.
• Marinating the chicken overnight in the citrus-achiote mixture deepens the color and gives a more authentic Honduran flavor.
• Fry the plantains in a single layer and resist moving them too often so you get a deep, even caramel crust.
• If you prefer a saucier plate, double the sauce ingredients and finish the chicken with a splash more broth for spooning over the tajadas.
• Serve with traditional Honduran curtido (shredded cabbage, carrot, onion, lime, and oregano) to cut the richness of the fried elements.

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