Entree: Honduras – Southern Culinary Region – Pollo con Tajadas (Honduran marinated fried chicken served with long-sliced fried green plantains and pickled cabbage)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 50 min

Additional 30 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken leg quarters, approx. 10 oz (280 g) each
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 3 cloves garlic, minced
- 1 tsp (1 g) dried oregano
- 1/4 cup (60 ml) sour orange juice or 3 tbsp (45 ml) orange juice + 1 tbsp (15 ml) lime juice
- 2 large green plantains, peeled and sliced on the diagonal into 1/4-inch (6 mm) tajadas
- About 3 cups (720 ml) vegetable oil for frying
- For curtido (quick pickled cabbage):
  - 2 cups (160 g) green cabbage, thinly sliced
  - 1/2 cup (80 g) red onion, thinly sliced
  - 1 small carrot, grated (about 1/2 cup (50 g))
  - 1/4 cup (60 ml) white vinegar
  - 1 tbsp (15 ml) vegetable oil
  - 1/2 tsp (2 g) salt
  - 1 tbsp (12 g) granulated sugar
  - 2 tbsp (8 g) chopped cilantro (optional)
- For serving:
  - 2 cups (370 g) cooked white rice
  - Lime wedges (optional)

Show original ingredient measurements

- 4 bone-in chicken leg quarters, approx. 10 oz (280 g) each
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 3 cloves garlic, minced
- 1 tsp (1 g) dried oregano
- 1/4 cup (60 ml) sour orange juice or 3 tbsp (45 ml) orange juice + 1 tbsp (15 ml) lime juice
- 2 large green plantains, peeled and sliced on the diagonal into 1/4-inch (6 mm) tajadas
- About 3 cups (720 ml) vegetable oil for frying
- For curtido (quick pickled cabbage):
  - 2 cups (160 g) green cabbage, thinly sliced
  - 1/2 cup (80 g) red onion, thinly sliced
  - 1 small carrot, grated (about 1/2 cup / 50 g)
  - 1/4 cup (60 ml) white vinegar
  - 1 tbsp (15 ml) vegetable oil
  - 1/2 tsp (2 g) salt
  - 1 tbsp (12 g) granulated sugar
  - 2 tbsp (8 g) chopped cilantro (optional)
- For serving:
  - 2 cups (370 g) cooked white rice
  - Lime wedges (optional)

Instructions

1. In a bowl combine vegetable oil, salt, black pepper, minced garlic, dried oregano, and sour orange or orange+lime juice. Add the chicken leg quarters and coat well. Cover and refrigerate to marinate at least 30 minutes and up to 4 hours.
2. While the chicken marinates, make the curtido: toss cabbage, red onion, grated carrot, white vinegar, vegetable oil, salt, and sugar in a bowl. Adjust salt and sugar to taste and stir in cilantro if using. Let sit at room temperature while you cook the chicken and plantains.
3. Heat 1 tbsp (15 ml) vegetable oil in a large ovenproof skillet over medium-high heat. Sear the marinated chicken, skin side down first, until golden brown, about 4–5 minutes per side.
4. Transfer the skillet with seared chicken to a preheated 375°F (190°C) oven and roast until internal temperature reaches 165°F (74°C) and juices run clear, about 25–35 minutes depending on size. Alternatively, finish in the skillet with a lid over medium-low heat for 25–30 minutes.
5. Meanwhile, heat about 3 cups (720 ml) vegetable oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). Fry plantain tajadas in batches until golden and crisp, 2–3 minutes per side. Drain on paper towels and season lightly with salt.
6. When chicken is done, rest 5 minutes, then serve each portion with a pile of tajadas, a scoop of cooked white rice, and a generous spoonful of curtido. Squeeze lime over the chicken if desired.