Go Back
+ servings
Print Pin
5 from 5 votes

Pollo con Tajadas Recipe

This inviting Honduran platter is as good as street food gets! Try this dish, piled high with fried chicken, sauces, and vegetables for a great insight into the tastes of Honduras.
Course Main Course
Cuisine Hondureñas
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8
Calories 573kcal


Chicken Ingredients

  • 2 tsp Liquid Chicken bouillon (or 2 chicken bouillon cube, crumbled)
  • 2 tsp Cumin ground
  • ½ tsp Black pepper
  • 2 tsp Onion powder
  • 1 tsp Paprika
  • 1 tsp Garlic salt
  • 3 lb Chicken pieces bone-in skin-on (combination of drumsticks, thighs, and breasts)
  • 4 tbsp Mustard
  • 2 cups All Purpose Flour
  • Vegetable Oil for Frying

Pickled Onion Ingredients

  • ½ Red onion sliced
  • tsp Oregano
  • ¼ tsp Salt
  • tsp Pepper
  • ½ cup Distilled white vinegar
  • 3 tbsp Beet juice

Cabbage Ingredients

  • ½ Head of cabbage

Chismol Ingredients

  • 1 Green pepper diced
  • ½ White onion diced
  • 3 Roma Tomatoes diced
  • 2 tbsp Cilantro chopped
  • 1 tsp Cumin
  • 3 tbsp Lemon Juice Naranja Agria is the traditional choice if you can find it!
  • Salt & Pepper to taste

Pink Sauce Ingredients

  • ½ cup Mayonnaise
  • ¼ cup Ketchup
  • 1 tbsp Granulated Sugar
  • 1 tsp White vinegar
  • Hot sauce to taste optional

Tomato Sauce Ingredients

  • 3 Tbsp Chismol already prepared
  • ½ cup Tomato sauce
  • ½ cup Chicken broth


  • 4 Green Plantains can sub plantains if necessary
  • Vegetable Oil for frying


Chicken Instructions

  • Mix the 2 tsp chicken bouillon, 2 tsp cumin, ½ tsp black pepper, 2 tsp onion powder, 1 tsp paprika, and 1 tsp garlic salt together in a small bowl.
  • In a large bowl, add the 3 lb of chicken pieces. Coat the chicken in 4 tbsp mustard and use your hands to rub it around.
  • Sprinkle the spice mix over the chicken, using your hands to make sure the chicken is coated.
  • Cover the bowl with plastic wrap and place it in the fridge for at least an hour as you prepare the rest of the ingredients.

Pickled Onion Instructions

  • Add half a sliced red onion into a mason jar along with the ⅛ tsp oregano, ¼ tsp salt, and ⅛ tsp pepper.
  • Pour in the ½ cup vinegar and 3 tbsp beet juice. If your container is not completely filled, you can continue to add more vinegar until the liquid reaches the top.
  • Put the lid on the container, keeping it airtight. Allow the mason jar to rest in the fridge for at least an hour as you prepare the rest of the ingredients.

Cabbage Instructions

  • Use a knife to slice the ½ head of cabbage very thinly, so that it looks thinner than the texture of coleslaw. Set aside.

Chismol Instructions

  • Combine all of the ingredients in a medium bowl. Add salt or pepper to taste.
  • Rest in the fridge as you prepare the rest of the ingredients.

Pink Sauce Instructions

  • Combine all of the ingredients together in a small bowl and mix until fully combined. Add more salt or vinegar to taste.
  • Rest in the fridge as you prepare the rest of the ingredients.

Tomato Sauce Instructions

  • In a small pot over medium heat, add the 3 tbsp Chismol. Cook over heat for a few minutes until softened.
  • Add the ½ cup tomato sauce and ½ cup chicken broth, and turn the heat to high.
  • Bring the sauce to a boil, then reduce to a simmer and allow it to simmer for 5 minutes.
  • Remove from the heat and set aside.

Green Plantains Instructions

  • Remove the peels from the plantains using instructions detailed in my Tostones Recipe.
  • Cut the 4 green plantains into thin, diagonal slices.

Frying Instructions

  • Heat the vegetable oil in a large pot with tall sides until it reaches 350 degrees Fahrenheit.
  • Put the 2 cups flour in a shallow bowl or pie tin.
  • Remove the chicken from the fridge and dip the chicken in the flour, making sure the entire surface is covered in flour.
  • Place the floured chicken on a cookie sheet and allow it to rest for about 5 minutes.
  • Add the chicken into the vegetable oil, and fry the chicken until the internal temperature reaches 165 degrees Fahrenheit (about 8-10 minutes). Once cooked, set the chicken on a paper towel-lined plate
  • Add the sliced plantains into the oil and fry until they turn yellow and crispy. Remove and drain on a paper towel lined plate.

Plating Instructions

  • On a plate, layer the ingredients in the following order: fried plantains, shredded cabbage, fried chicken, tomato sauce, chismol, pink sauce, then pickled vegetables. Dig in and enjoy!


Recipe Copyright The Foreign Fork. For educational or personal use only. 
  • Chicken: Use bone-in, skin-on chicken. I buy a full cut up chicken from my butcher, which includes thighs, legs, breasts, and wings
  • Beet Juice: This can be found already bottled at your grocery store. It is purely for color, so you can also omit and just use distilled white vinegar if you prefer. 
  • Lemon Juice: Fresh squeezed, if possible 
  • Green Plantains: Plantains can be found in most grocery stores. Make sure to find the green ones that aren't forming any spots yet. If you can't, green bananas are a good substitute. 
  • I am only pickling onions in this recipe, but you can also pickle carrots, beets, and jalapenos if you so desire. 
  • This will make enough for 4 platters. Each platter is 2 servings. 
  • If you don’t want to use a knife to cut the cabbage you can also use a potato peeler or shred it on a cheese grater. 
  • Add shredded carrots to the cabbage if you’d like
  • Some recipes add vinegar and cumin to the cabbage. I do not, but you can. 


Serving: 1serving | Calories: 573kcal | Carbohydrates: 50g | Protein: 28g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 977mg | Potassium: 801mg | Fiber: 6g | Sugar: 15g | Vitamin A: 663IU | Vitamin C: 51mg | Calcium: 74mg | Iron: 4mg