Pollo con Tajadas
Pollo con tajadas is a delightful dish that combines tender, seasoned chicken with crispy fried plantains. This vibrant meal is perfect for family gatherings or casual weeknight dinners, offering a symphony of flavors and textures that will have everyone coming back for more. With its easy preparation and versatility, you can customize it to your liking, making it a go-to recipe for any occasion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Latin
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 tsp ground cumin
- 1/4 cup fresh cilantro, chopped
- 2 ripe plantains, sliced diagonally into 1-inch pieces
- 1/2 cup vegetable oil (for frying)
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- 1. Marinate the chicken: In a bowl, combine minced garlic, cumin, salt, pepper, and lime juice. Add chicken breasts and let them marinate for at least 30 minutes.
- 2. Prepare the plantains: Peel and slice the ripe plantains diagonally into 1-inch thick pieces.
- 3. Heat the oil: In a large skillet over medium heat, add enough vegetable oil to cover the bottom generously. Heat until shimmering.
- 4. Fry the chicken: Add marinated chicken breasts to the hot oil and cook each side for about 5-7 minutes until golden brown and cooked through. Remove from skillet.
- 5. Crisp the plantains: In the same skillet (adding more oil if necessary), fry plantain slices in batches until golden brown—around 3-4 minutes per side.
- 6. Serve: Plate crispy plantains alongside sliced chicken pieces. Drizzle with extra lime juice and sprinkle with chopped cilantro before serving warm.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 520
- Sugar: 10g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg