Honduran · serves 4 · about 55 minutes
Honduras' favorite pile: crisp plantain ribbons under fried chicken, buried in slaw and sauce. Street-corner engineering at its finest — every layer earns its place.
Ingredients
- 3 green plantains, sliced lengthwise into ribbons
- 2 lbs chicken pieces
- 2 tsp Iberia Adobo Without Pepper 16 oz
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 1 lime
- 2 cups shredded cabbage
- 1 tomato, diced
- 1 cup Iberia Baby Eels In Olive Oil 4 oz
- 1/2 cup crema, thinned, for dressing
Method
- Season the chicken with Adobo, Sazon, and lime; rest 20 minutes.
- Fry the chicken in medium-hot oil until deep golden and cooked through, 12-14 minutes. Drain.
- Fry the plantain ribbons in the same oil until golden and crisp at the edges.
- Toss the cabbage and tomato with a little lime and salt.
- Build it: tajadas down, chicken on top, slaw over everything, crema zigzagged last. Eat immediately, napkins deployed.