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Pollo Chuco, a beloved dish from the streets of Honduras, known for its bold flavours and satisfying crunch, this dish is often enjoyed as comfort food or as a hearty meal shared with friends and family.
With its crisp, golden chicken paired with tangy cabbage slaw and a drizzle of savoury sauce, Pollo Chuco showcases the vibrancy of Honduran cuisine, offering a perfect balance of textures and tastes.
What Is Pollo Chuco?
Pollo Chuco, often referred to as “street chicken,” is a dish that marries simplicity with flavour. It features perfectly fried chicken served atop a bed of freshly fried green plantain slices, locally known as tajadas.
The dish is completed with a generous helping of tangy cabbage slaw, typically dressed in a vinegar based sauce, and a drizzle of tomato or chili based sauce that ties everything together. In many cases, a sprinkling of pickled red onions or jalapeños adds an extra kick.
A staple in Honduran street food culture, Pollo Chuco is a meal that embodies the country’s culinary philosophy of using fresh, local ingredients to create dishes that are both satisfying and full of character.
It’s not just food; it’s a reflection of the warmth and conviviality that defines Honduran hospitality.
Ingredients and Taste
The star of Pollo Chuco is the chicken, marinated with a blend of spices and citrus juice before being fried to golden perfection. The marinade imparts a subtle tanginess, while the crisp, well-seasoned coating adds a satisfying crunch.
Beneath the chicken lies a layer of tajadas, thinly sliced green plantains fried until crispy, offering a slightly sweet and starchy complement to the savoury chicken.
The cabbage slaw, often seasoned with vinegar, lime juice, and salt, adds a refreshing contrast to the richness of the fried components. Its crisp texture and tangy flavour balance the dish beautifully.
The final touch is the sauce, whether it’s a simple tomato based concoction or a spicier chili sauce, it brings a burst of flavour that ties the dish together. Each bite offers a harmony of crunch, tang, and spice, making Pollo Chuco an unforgettable culinary experience.
A Taste of History
Pollo Chuco has its roots in the vibrant street food culture of Honduras, particularly in the northern region of San Pedro Sula, where it’s a common sight at bustling food stands and local markets.
The dish reflects the country’s rich culinary heritage, blending indigenous and colonial influences with an emphasis on fresh, local ingredients.
Its name, “chuco,” which loosely translates to “dirty” in Spanish, is thought to reference the casual, rustic nature of its preparation and presentation, served on a plate or even a banana leaf, piled high with all its flavourful components.
Over time, Pollo Chuco has transcended its humble street food origins to become a national favourite, enjoyed at gatherings, celebrations, and casual dinners alike.
Honduran Pollo Chuco Recipe
Serves: 4 people
Ingredients:
For the Fried Chicken:
- 4 chicken thighs and drumsticks (skin-on, bone-in)
- 2 cups all-purpose flour
- 1 cup corn starch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- 1 cup buttermilk
- Vegetable oil for frying
For the Cabbage Slaw:
- 2 cups shredded cabbage
- 1 medium carrot, shredded
- 1/4 red onion, thinly sliced
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
For the Sauce:
- 1 cup tomato sauce
- 1/2 cup chicken broth
- 2 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1 garlic clove, minced
- 1/2 tsp cumin
- 1/4 tsp oregano
- Salt and pepper to taste
- 1 tbsp olive oil
For Garnish and Sides:
- 2 green bananas or plantains, sliced and fried (tajadas)
- Lime wedges
Directions
Start by marinating the chicken. In a large bowl, combine the chicken with buttermilk. Cover and refrigerate for at least 1 hour (or overnight for deeper flavour). This step tenderizes the chicken and ensures juicy meat.
While the chicken marinates, prepare the slaw. In a medium bowl, mix shredded cabbage, carrots, and red onion. In a small bowl, whisk lime juice, vinegar, sugar, salt, and pepper. Pour the dressing over the vegetables, toss to coat, and refrigerate to let the flavours meld.
Prepare the sauce. Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté until fragrant. Stir in tomato sauce, chicken broth, ketchup, Worcestershire sauce, cumin, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally. Set aside.
In a large bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, cumin, salt, black pepper, and cayenne (if using). This combination creates a crispy and flavourful coating.
Remove the chicken from the buttermilk, allowing excess to drip off. Coat each piece thoroughly in the flour mixture, pressing the coating onto the chicken to ensure it adheres. Place the coated chicken on a wire rack to rest for 10 minutes. This helps the coating stick during frying.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the chicken pieces in batches, avoiding overcrowding. Cook for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F or 74°C). Drain on paper towels.
Prepare the tajadas by frying thin slices of green banana or plantain in the same hot oil until golden and crispy. Drain and sprinkle with a pinch of salt.
Reheat the sauce gently over low heat. Adjust seasoning if necessary.
Assemble the dish by placing fried chicken on a platter, accompanied by a generous portion of cabbage slaw and a side of tajadas. Drizzle the warm sauce over the chicken or serve it on the side for dipping.
Garnish with lime wedges for an extra burst of flavour. Serve immediately while the chicken is hot and crispy. Encourage diners to enjoy the dish with their hands for an authentic experience.
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