Description

Pollo con tajadas is a flavorful dish that brings together crispy fried chicken and golden plantains, creating a delightful balance of savory and sweet. Perfect for family gatherings or cozy dinners, this easy-to-make recipe promises to impress your guests with its vibrant presentation and mouthwatering aroma. Serve it hot with spicy salsa for a dish that truly celebrates love and connection around the table.

Ingredients

Scale

1 lb boneless, skinless chicken thighs
2 medium green plantains
4 garlic cloves, minced
1 medium onion, thinly sliced
1 tsp cumin powder
Salt and pepper to taste
½ cup vegetable oil (for frying)
Juice of 1 lime

Instructions

Marinate the chicken: In a bowl, mix minced garlic, cumin powder, salt, pepper, and lime juice. Add chicken thighs; marinate for at least 30 minutes.
Prepare the plantains: Peel and slice green plantains diagonally into thick pieces.
Heat oil: In a large skillet, heat enough vegetable oil over medium-high heat until shimmering.
Cook the chicken: Fry marinated chicken in hot oil for about 5-7 minutes per side until golden brown and cooked through.
Fry the plantains: Remove chicken; add sliced plantains to the skillet and fry for about 3-4 minutes per side until crispy.
Sauté onions (optional): After removing plantains, sauté sliced onions in the same skillet until translucent.
Serve hot alongside crispy plantains with spicy salsa or avocado slices.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main
Method: Frying
Cuisine: Latin American

Nutrition

Serving Size: 1 plate (300g)
Calories: 620
Sugar: 8g
Sodium: 450mg
Fat: 35g
Saturated Fat: 8g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 28g
Cholesterol: 110mg

Keywords: - For added flavor, try incorporating spices like paprika or chili powder into the marinade. - Serve with rice or beans for a complete meal. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently to maintain crispiness.