Honduran Chicken Breast in Smoky Sweet Potato and Coffee Sauce with Black Bean Rice and Pineapple Chimol

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a tray and toss it with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, and a pinch of black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, until very tender with browned edges.

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   2. While the sweet potato roasts, season the chicken breasts with half of the annatto, the cumin, oregano, 1 tablespoon of the sour orange juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let them rest for 10 minutes.

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   3. In a medium pot, heat 1 tablespoon vegetable oil over medium heat. Sauté half of the chopped onion, half of the garlic, and the bay leaf for 2 minutes. Add the white rice and stir for 1 minute to lightly toast it.

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   4. Add the cooked black beans, 360 ml / 1 1/2 cups chicken broth, and, for extra flavor, 120 ml / 1/2 cup bean cooking liquid in place of part of the water if available. Use the water only as needed to complete the liquid so the rice cooks properly. Add 1/2 teaspoon salt. When it comes to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender. Let it rest covered for 5 minutes before fluffing with a fork.

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   5. For the pineapple chimol, combine the pineapple, tomato, red bell pepper, sliced onion, 2 tablespoons cilantro, 2 tablespoons sour orange juice, a pinch of salt, and a little black pepper in a bowl. Set aside so the flavors meld.

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   6. Heat a large skillet over medium-high heat with the remaining tablespoon of vegetable oil. Brown the chicken breasts for 3 to 4 minutes per side, until well colored. Lower the heat to medium, add the remaining garlic and chopped onion around the chicken, and cook 2 minutes more.

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   7. Transfer the roasted sweet potato to a blender with the strong brewed coffee, the remaining 120 ml / 1/2 cup chicken broth, the rest of the annatto, and the rest of the smoked paprika. Blend until smooth.

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   8. Pour the sweet potato and coffee sauce into the skillet with the chicken. Cook over medium-low heat for 10 to 12 minutes, moving the skillet occasionally, until the sauce thickens and the chicken reaches a safe internal temperature of 74 °C / 165 °F.

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   9. Taste the sauce and adjust with the remaining salt and black pepper if needed. Turn off the heat and add the rest of the chopped cilantro for freshness.

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    10. Serve a base of black bean rice, top with the chicken and plenty of smoky sweet potato sauce, and finish each portion with a generous spoonful of pineapple chimol.