Name: Pollo Chuco
Cook time: 2 h
Yield: 6 Servings
Ingredients: 2 Kilogram Pollo; 1 Unit Cubito de consomé de pollo; 2 tablespoon Vinagre; Unit Comino, orégano, paprika; 2 Unit Plátanos o guineos verdes; ½ Unit Repollo; 1 Unit Chile dulce; 2 Unit Tomates; 1 Unit Cebolla; 1 Unit Ramillete de culantro; 1 cup Harina de trigo (rebozado); 3 cup Aceite para freír; 1 pinch Sal

How to Prepare a Traditional Pollo Chuco

Versión en español

On this page we present you 3 different ways to prepare this recipe:

Pollo Chuco (Original version)
Pollo Chuco (Version with 12 ingredients and 6 steps)
Pollo Chuco (Version with 16 ingredients and 6 steps)

Pollo Chuco is a traditional Honduran dish that combines fried chicken with slices of plantain, chismol, and dressing. It's a delicious option for any occasion and is very popular during the country's festivities.

Pollo Chuco or chicken with fried plantain slices is a traditional dish mainly consumed along the northern coast of the country.

Its low cost has made it one of the most viable options for a hearty lunch.

Some history

The origin of Pollo Chuco is unknown, but it is known to be one of the oldest dishes in Honduran cuisine.

It has become a symbol of the country's culture. In some regions, a sweet tomato sauce is added to give an extra flavor touch.

Preparation tips

To make the chicken crispy, it is important to marinate it with spices and flour before frying.

Additionally, it is recommended to use green plantains that are not too ripe so that the slices stay firm when fried.

Pollo Chuco

Main Course

2 hours

fried

6 Servings

Ingredients

2 kilograms of Pollo

1 Cubito de consomé de pollo

2 tablespoons of Vinagre

Comino, orégano, paprika

2 Plátanos o guineos verdes

½ Repollo

1 Chile dulce

2 Tomates

1 Cebolla

1 Ramillete de culantro

1 cup of Harina de trigo (rebozado)

3 cups of Aceite para freír

1 pinch of Sal

Preparation

Step 1 : Carefully wash the chicken and then season it with chicken broth, cumin, and a teaspoon of vinegar.

Step 2 : Let it rest for 10 minutes.

Step 3 : Heat a skillet and prepare the flour on a plate.

Step 4 : Marinate the chicken with the flour and fry until golden brown.

Step 5 : Place the chicken on a plate with paper towels to remove excess oil.

Step 6 : For the slices, cut the green plantains into thin, long slices, and fry until golden.

Step 7 : Add salt to taste and set aside.

Step 8 : For the chismol, dice tomatoes, onions, and peppers into small cubes, and mix them in a bowl with lemon juice, spices, olive oil, chopped cilantro, and salt to taste.

Step 9 : Add the cabbage.

Step 10 : For the dressing, mix mayonnaise, sweet tomato sauce, and mustard to taste in a small bowl.

Step 11 : Serve the chicken with plantain slices, the dressing on top, and the chismol on the side.

Step 12 : Enjoy.

An Oven Variant

This healthy version of chicken chuco is a lighter option than the traditional recipe, as the chicken is baked instead of fried.

Main Course

Ingredients

2 kilograms of Chicken

1 Chicken bouillon cube

2 Green plantains or bananas

Cumin

Oregano

Paprika

½ Cabbage

1 Sweet chili

2 Tomatoes

1 Onion

1 Cilantro bunch

1 pinch of Salt

Preparation

Step 1 : Wash the chicken very well, then in a container, season with the chicken bouillon, cumin, and a teaspoon of vinegar and let sit for 10 minutes.

Step 2 : Preheat the oven to 180°C and place the chicken on a baking tray. Bake for 45 to 50 minutes.

Step 3 : For the plantain slices, cut the green plantains or bananas into thin long slices and fry them on each side until golden.

Step 4 : Add salt to taste, and set aside.

Step 5 : To prepare the chismol, dice the tomatoes, onions, and chili peppers into small cubes, place them in a bowl and add lime, spices, olive oil, chopped cilantro, and salt to taste, then add the cabbage.

Step 6 : Serve the chicken with the plantain slices and dressing on top, the chismol on the side, and enjoy.

A Tomato Sauce Option

This version of Pollo Chuco features a delicious and vibrant tomato sauce that adds incredible flavor and texture to the dish. Additionally, it is a great option if you want a healthier version, as it is baked in the oven instead of fried.

Main Course

Ingredients

1 kilogram of Chicken

1 Chicken bouillon cube

1 tablespoon of Vinegar

Cumin

Oregano

Paprika

2 Plantains or bananas

½ Cabbage

1 Sweet chili pepper

2 Tomatoes

1 Onion

1 Cilantro bunch

¼ cup of Oil

2 Garlic cloves

¼ cup of Tomato sauce

1 pinch of Salt

Preparation

Step 1 : Wash the chicken thoroughly, then in a container season it with chicken broth, cumin, a teaspoon of vinegar, and let it rest for 10 minutes.

Step 2 : Place the chicken on a baking dish and sprinkle with paprika. Bake at 350°F for 30-40 minutes until cooked.

Step 3 : For the plantain slices, cut the green plantains into thin, long slices and fry them on both sides until golden.

Step 4 : To prepare the chismol, chop the tomatoes, onions, and chili peppers into small cubes, put them in a bowl, and add lemon, spices, olive oil, chopped cilantro, and salt to taste, then add the cabbage.

Step 5 : For the tomato sauce, heat olive oil in a skillet, add chopped garlic. Cook for one minute, then add the tomato sauce. Simmer over low heat for 10 minutes until thickened.

Step 6 : Serve the chicken alongside the plantain slices, top with the tomato sauce, and serve the chismol on the side.