Pollo Con Tajadas Recipe Easy and Delicious Guide

Pollo con tajadas is a beloved dish that perfectly marries succulent, tender chicken with crispy, sweet fried plantain slices known as “tajadas.” This recipe hails from Latin American cuisine, where it’s celebrated for its harmonious balance of savory and sweet flavors.

Whether you’re looking to impress your family with a comforting dinner or explore vibrant new tastes, this dish offers a delicious escape to tropical flavors right from your kitchen.

The beauty of pollo con tajadas lies in its simplicity and versatility. The chicken is seasoned and cooked to juicy perfection, while the fried plantains provide a delightful contrast with their caramelized sweetness.

This combination creates a colorful plate that is as visually appealing as it is flavorful. Plus, it’s a great way to introduce plantains to those who may be unfamiliar with them.

Ready to embark on a culinary journey? Let’s dive into this step-by-step guide on how to make pollo con tajadas that will have everyone asking for seconds!

Why You’ll Love This Recipe

This pollo con tajadas recipe is a fantastic blend of textures and flavors that is sure to become a family favorite. The juicy, well-seasoned chicken pairs beautifully with the sweet, crispy fried plantains, creating a dish that’s both comforting and exciting.

It’s also very approachable for cooks of all skill levels. Whether you’re a kitchen novice or an experienced home chef, the straightforward preparation and readily available ingredients make this recipe a winner.

Additionally, it’s naturally gluten-free and can be adapted to suit various dietary preferences.

Plus, this dish is perfect for meal prepping or making ahead, as the flavors deepen over time, making leftovers just as delightful as the first serving.

Ingredients

• 4 chicken thighs (bone-in, skin-on for best flavor)
• 2 large ripe plantains (yellow with black spots for sweetness)
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 lime, juiced
• 1/4 cup olive oil or vegetable oil (for frying and cooking)
• Fresh cilantro for garnish (optional)

Equipment

• Large skillet or frying pan
• Medium mixing bowl
• Sharp knife
• Cutting board
• Paper towels (for drying plantains)
• Tongs or spatula
• Serving plate

Instructions

1. Prepare the chicken: In a medium bowl, combine minced garlic, chopped onion, ground cumin, smoked paprika, salt, pepper, and lime juice. Add the chicken thighs and toss to coat evenly. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
2. Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken thighs skin-side down and cook for about 7-8 minutes until the skin is golden and crispy. Flip and cook the other side for another 7-8 minutes, or until the chicken is cooked through and juices run clear. Remove chicken from the pan and set aside, keeping warm.
3. Prepare the plantains: While the chicken cooks, peel the plantains by cutting off the ends, scoring the skin lengthwise, and removing the peel. Slice the plantains diagonally into 1/4 inch thick slices to maximize surface area for frying.
4. Fry the tajadas: In the same skillet (add more oil if necessary), heat the remaining olive oil over medium heat. Add the plantain slices in a single layer, being careful not to overcrowd. Fry for about 2-3 minutes on each side until golden brown and caramelized. Remove and place on paper towels to drain excess oil.
5. Assemble the dish: Arrange the chicken thighs on a serving plate and scatter the fried tajadas alongside. Garnish with freshly chopped cilantro if desired.
6. Serve immediately: Enjoy your pollo con tajadas hot, paired with a fresh green salad or white rice for a complete meal.

Tips & Variations

For perfectly ripe plantains, look for skins that are yellow with black spots. They will be sweet and soft, ideal for frying.

If you prefer a spicier kick, add some finely chopped fresh chili or a pinch of cayenne pepper to the chicken marinade.

For a healthier twist, you can bake the tajadas instead of frying them. Lay the plantain slices on a baking sheet lined with parchment paper, lightly brush with oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.

Try swapping chicken thighs for breasts if you want a leaner cut, but keep in mind that thighs tend to be juicier and more flavorful.

Nutrition Facts

Serving Suggestions

Pollo con tajadas pairs wonderfully with several side dishes. A classic accompaniment is white rice or coconut rice, which helps balance the sweetness of the plantains.

A crisp green salad with a tangy vinaigrette can add freshness and cut through the richness of the chicken. You might also consider black beans or a simple avocado salad for a hearty yet refreshing contrast.

For drinks, a cold glass of freshly squeezed limeade or a light beer complements the tropical flavors perfectly.

Conclusion

Pollo con tajadas is a vibrant, flavorful dish that brings together the best of Latin American cuisine in one plate. Its combination of tender, seasoned chicken and sweet, crispy plantains offers a unique flavor experience that’s both comforting and exciting.

The recipe is simple enough for everyday dinners but special enough for entertaining guests.

By following this guide, you can easily recreate this traditional dish at home, impressing friends and family with your culinary skills. Don’t hesitate to customize the recipe with your favorite spices or sides to make it your own.

Enjoy the delicious journey of flavors that pollo con tajadas has to offer!

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