Entree: Nicaragua – Northern Culinary Region – Tajadas con Pollo (Fried ripe plantain slices served with savory stewed or shredded chicken in a tomato-based sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) vegetable oil for browning
- 1 medium yellow onion, about 6 oz (170 g), thinly sliced
- 3 cloves garlic, minced
- 1 medium red bell pepper, about 6 oz (170 g), sliced into strips
- 1 large tomato, about 6 oz (170 g), diced
- 1 cup (240 ml) chicken broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 3 large ripe plantains, approx. 1.5 lb (680 g), peeled and sliced lengthwise into 1/4-inch (6 mm) tajadas
- 2 cups (480 ml) vegetable oil for frying the plantains
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken thighs dry, season with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. In a large skillet or Dutch oven, heat 1 tbsp (15 ml) vegetable oil over medium-high heat and brown the thighs 3–4 minutes per side until golden; remove and set aside.
2. In the same pot, add the sliced onion and bell pepper and sauté 4–5 minutes until softened; add the garlic and cook 30 seconds until fragrant.
3. Add the diced tomato, cumin, oregano, Worcestershire sauce, remaining salt and pepper, and 1 cup (240 ml) chicken broth. Return the browned chicken to the pot, bring to a simmer, cover, and cook 25–30 minutes until chicken is cooked through and tender.
4. Remove the chicken, shred the meat with two forks, discard bones, and return shredded chicken to the sauce. Simmer uncovered 5–8 minutes to meld flavors; adjust seasoning.
5. Meanwhile, heat 2 cups (480 ml) vegetable oil in a heavy skillet or frying pan to 350°F (175°C). Fry the plantain tajadas in batches 1–2 minutes per side until golden brown and tender; transfer to paper towels and lightly salt.
6. To serve, arrange a layer of fried tajadas on each plate, top with a portion of stewed shredded chicken and sauce, garnish with chopped cilantro and lime wedges. Serve immediately.

1. Pat the chicken thighs dry, season with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet or Dutch oven, heat 1 tbsp (15 ml) vegetable oil over medium-high heat and brown the thighs 3–4 minutes per side until golden; remove and set aside.
2. In the same pot, add the sliced onion and bell pepper and sauté 4–5 minutes until softened; add the garlic and cook 30 seconds until fragrant.
3. Add the diced tomato, cumin, oregano, Worcestershire sauce, remaining salt and pepper, and 1 cup (240 ml) chicken broth. Return the browned chicken to the pot, bring to a simmer, cover, and cook 25–30 minutes until chicken is cooked through and tender.
4. Remove the chicken, shred the meat with two forks, discard bones, and return shredded chicken to the sauce. Simmer uncovered 5–8 minutes to meld flavors; adjust seasoning.
5. Meanwhile, heat 2 cups (480 ml) vegetable oil in a heavy skillet or frying pan to 350°F (175°C). Fry the plantain tajadas in batches 1–2 minutes per side until golden brown and tender; transfer to paper towels and lightly salt.
6. To serve, arrange a layer of fried tajadas on each plate, top with a portion of stewed shredded chicken and sauce, garnish with chopped cilantro and lime wedges. Serve immediately.