Honduran Chicken Breast in Jilinjoche and Red Pepper Sauce with Creamy Corn Rice

Name: Honduran Chicken Breast in Jilinjoche and Red Pepper Sauce with Creamy Corn Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb skinless chicken breast; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground annatto; 1/4 cup sour orange juice; 4 cloves garlic; 3 tbsp vegetable oil; 6.3 oz ripe jilinjoche, seeded; 7 oz ripe tomato; 1 cup sweet red pepper; 1 cup white onion; 1/2 tsp ground cumin; 1 1/2 cups chicken broth; 1 cup uncooked white rice; 1 cup sweet corn kernels; 1/2 cup milk; 2 tbsp butter; 1/4 cup fresh cilantro; 1 leaf bay leaf

An original recipe inspired by Honduran flavors: golden-seared chicken breast finished in a silky jilinjoche, tomato, and sweet red pepper sauce, served over creamy corn rice with fresh cilantro. It balances fruity tang, softness, and a comforting Honduran character.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g skinless chicken breast (cut en 4 porciones parejas)
8 g salt (divided)
3 g black pepper (freshly ground)
4 g ground annatto (for sazonar the chicken)
60 ml sour orange juice (si no hay, ver sustituciones)
12 g garlic (chopped fino, divided)
45 ml vegetable oil (divided)
180 g ripe jilinjoche, seeded (pulpa chopped)
200 g ripe tomato (chopped)
120 g sweet red pepper (chopped diced small)
120 g white onion (chopped fina, divided)
2 g ground cumin
360 ml chicken broth (divided)
200 g uncooked white rice (enjuagado)
150 g sweet corn kernels (fresh or congelados)
120 ml milk (whole or semidescremada)
28 g butter
12 g fresh cilantro (chopped, divided)
1 unit bay leaf

Nutrition facts

per serving

498 kcal

Calories

39 g

Protein

34 g

Carbs

20 g

Fat

3 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a bowl, season the chicken breasts with 4 g (3/4 tsp) salt, black pepper, ground annatto, sour orange juice, and half of the minced garlic. Mix well and let rest for 15 minutes in the refrigerator.
2
2. For the sauce, heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add half of the onion and cook for 3 minutes until softened. Stir in the jilinjoche, tomato, sweet red pepper, remaining garlic, and cumin. Cook for 6 to 8 minutes, stirring, until the fruit and vegetables are soft.
3
3. Add 1/2 cup (120 ml) chicken broth to the sauce skillet and cook 3 minutes more. If you accidentally added the bay leaf here, remove it; the bay leaf is meant for the rice. Blend the mixture until smooth and set aside.
4
4. In a medium pot, melt the butter with 1 tbsp (15 ml) vegetable oil over medium heat. Add the remaining onion and sauté for 2 minutes. Stir in the white rice and cook for 1 minute, stirring, to lightly toast it.
5
5. Add the sweet corn kernels, bay leaf, 1 cup (240 ml) chicken broth, milk, and 4 g (3/4 tsp) salt. Once it comes to a boil, lower to very low heat, cover, and cook for 16 to 18 minutes until the rice is tender and creamy. Turn off the heat, remove the bay leaf, and stir in half of the fresh cilantro.
6
6. While the rice cooks, preheat the oven to 400 °F (200 °C). Heat the remaining tablespoon of vegetable oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side.
7
7. Pour the jilinjoche sauce over the seared chicken and transfer the skillet to the oven. Bake for 10 to 12 minutes at 400 °F (200 °C), or until the chicken is fully cooked and juicy.
8
8. Remove the skillet from the oven and let the chicken rest in the sauce for 3 minutes. Taste the sauce and adjust salt if needed.
9
9. Serve a bed of creamy corn rice on each plate, top with one piece of chicken, and spoon plenty of jilinjoche and red pepper sauce over it. Finish with the remaining chopped fresh cilantro.

Chef tips

If the jilinjoche is very tart, add 1 teaspoon of sugar while cooking the sauce to round out the flavor. For a more rustic finish, do not blend the sauce completely and leave small bits of pepper and tomato.

Substitutions

If you cannot find jilinjoche, use a mix of ripe red plum and a little mild tamarind to mimic its fruity tang. Sour orange juice can be replaced with half orange juice and half lime juice. For a dairy-free version, use unsweetened plant-based milk and oil instead of butter.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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