Pollo a la Tipitapa (Whole/Filleted Snapper or Chicken in Sweet Tomato-Onion Sauce) – Authentic Nicaragua Recipe
Famous lakeside Tipitapa recipe smothering crispy fish in a tangy, sweet-onion tomato gravy.
- Country of Origin
- 🇳🇮 Nicaragua (Central America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Crisp-fried red snapper fillets (or chicken), Rings of sweet white onion, Fried plantain tostones, Crushed plum tomatoes, Sour orange
Ingredients for Pollo a la Tipitapa (Whole/Filleted Snapper or Chicken in Sweet Tomato-Onion Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp-fried red snapper fillets (or chicken), prepped into bite-sized pieces
- 1.5 cups rings of sweet white onion, washed and trimmed
- 1 cup fried plantain tostones
- 1 medium onion and 3 cloves garlic, finely minced with crushed plum tomatoes
- 1.5 tbsp traditional Nicaragua seasoning (sour orange, garlic, Worcestershire touch, cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown crisp-fried red snapper fillets (or chicken) for 5 minutes.
- Add minced onion, garlic, crushed plum tomatoes, and sour orange, garlic, Worcestershire touch, cilantro, stirring for 2 minutes until deeply aromatic.
- Add rings of sweet white onion and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in fried plantain tostones right before serving warm.