Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 3 ripe plantains, sliced (about 2 cups)
- Vegetable oil for frying (approximately 1 cup)
Instructions
- Marinate the chicken: Season chicken breasts with salt, pepper, minced garlic, and cumin. Let it sit for at least one hour.
- Prepare plantains: Slice ripe plantains into half-inch thick strips.
- Heat oil: In a large skillet over medium heat, add enough oil to cover the bottom of the pan. Heat until shimmering.
- Fry plantains: Carefully place plantain slices in hot oil and fry until golden brown, about 3-4 minutes per side.
- Cook chicken: Remove plantains and add more oil if needed; sear marinated chicken in the same skillet until cooked through, approximately 6-7 minutes per side.
- Serve: Arrange crispy tajadas alongside the succulent chicken on a platter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 9g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg