Pollo ChucoChicken with Fried Plantain and Slaw

Name: Pollo Chuco (Chicken with Fried Plantain and Slaw)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Honduras
Ingredients: 700 g Chicken Thigh; 8 g Salt; 2 g Black Pepper; 3 pcs Plantain (peeled and sliced lengthwise); 300 ml Vegetable Oil; 250 g Green Cabbage (shredded); 200 g Tomato (chopped); 80 g Red Onion (thinly sliced); 1 pcs Lime (cut in half); 2 g Salt; 200 g Salsa; 150 g Queso Fresco Cheese (crumbled)

Pollo chuco, also called pollo con tajadas, combines seasoned chicken with fried green-plantain slices, cabbage, sauce, and cheese. This home-style version roasts the chicken and fries the plantain slices.

Prep

20m

Cook

50m

Serves

Estimated

Nutrition

Per serving

1310kcal

Calories

56g

Protein

98g

Fat

57g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

700g
Chicken Thigh
8g
Salt
2g
Black Pepper

Plantain

3pcs
Plantain (peeled and sliced lengthwise)
300ml
Vegetable Oil

Salad

250g
Green Cabbage (shredded)
200g
Tomato (chopped)
80g
Red Onion (thinly sliced)
1pcs
Lime (cut in half)
2g
Salt

Serving

200g
Salsa
150g
Queso Fresco Cheese (crumbled)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Preheat the oven to 200°C (400°F). Season the chicken thigh all over with the salt and black pepper.
02
Arrange the chicken on a rimmed baking sheet and roast until browned and the thickest piece reaches 74°C (165°F), about 35 to 45 minutes. Rest for 5 minutes.
03
While the chicken roasts, heat the vegetable oil in a deep, heavy pot to 175°C (350°F). Fry the plantains in batches until golden and tender, about 3 to 5 minutes per batch. Drain on a rack or paper towels.
04
Combine the green cabbage, tomato, and red onion. Squeeze over the lime, add the salt, and toss well.
05
Serve the chicken with the fried plantains and salad. Spoon over the salsa and finish with the queso fresco cheese.

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