Pollo Chuco Sampedrano (Crispy Seasoned Chicken over Tajadas with Pink Sauce & Encurtido) – Authentic Honduras Recipe
San Pedro Sula’s iconic street platter piling crispy spiced chicken over crunchy green plantain chips.
- Country of Origin
- 🇭🇳 Honduras (Central America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crispy seasoned chicken thighs, Green banana/plantain slices (tajadas), Tomato chismol and pickled red onion, Cumin, Garlic
Ingredients for Pollo Chuco Sampedrano (Crispy Seasoned Chicken over Tajadas with Pink Sauce & Encurtido) (4 Servings)
- 1.25 lbs (or 2.5 cups) crispy seasoned chicken thighs, prepped into bite-sized pieces
- 1.5 cups green banana/plantain slices (tajadas), washed and trimmed
- 1 cup tomato chismol and pickled red onion
- 1 medium onion and 3 cloves garlic, finely minced with cumin
- 1.5 tbsp traditional Honduras seasoning (garlic, oregano, mustard-mayo pink sauce drizzle)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and cumin for 2–3 minutes until softened and fragrant.
- Add crispy seasoned chicken thighs and green banana/plantain slices (tajadas) along with garlic, oregano, mustard-mayo pink sauce drizzle, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with tomato chismol and pickled red onion and serve straight from the skillet.