Pollo Chuco

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

Pollo Chuco, or chicken with fried plantain slices, is a traditional dish mainly enjoyed along Honduras's northern coast.

Its low cost has made it one of the most feasible options for an excellent lunch.

A Bit of 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, especially in San Pedro Sula. In some regions, a sweet tomato sauce is added to give it an extra flavor touch.

Preparation Tips

For the chicken to be crispy, it's important to marinate it with spices and flour before frying.

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

Pollo Chuco

Main Course
1 hour
fried
6 Servings
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Ingredients

Pollo Chuco

2 kilograms of Chicken

1 Chicken broth cube

2 tablespoons of Vinegar

Cumin, oregano, paprika

2 Green plantains or guineos

½ Cabbage

1 Sweet chili pepper

2 Tomatoes

1 Onion

1 Cilantro bunch

1 cup of Wheat flour (breading)

3 cups of Oil for frying

1 pinch of Salt

Preparation (simple version)

Step 1 : Wash the chicken and season it with broth, cumin, vinegar, and salt. Let sit for 10 minutes. Pollo Chuco - Preparation - Step 1
Step 2 : Bread the chicken with flour and fry in hot oil until golden; place on absorbent paper. Pollo Chuco - Preparation - Step 2
Step 3 : Cut the plantains into thin slices and fry until golden; set aside with salt to taste. Pollo Chuco - Preparation - Step 3
Step 4 : Prepare the chismol by mixing tomato, onion, chili, cilantro, lemon, oil, and salt; serve alongside cabbage and the chicken with plantains, and add a dressing of mayonnaise, ketchup, and mustard if desired. Pollo Chuco - Preparation - Step 4

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.

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

Step 6 : For the plantain 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 chilies, mixing 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.

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