Honduran Baked Chicken with Pumpkin Seed Crust, Red Bean Cream, and Roasted Sweet Plantain

Name: Honduran Baked Chicken with Pumpkin Seed Crust, Red Bean Cream, and Roasted Sweet Plantain
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless skinless chicken thighs; 3.2 oz toasted pumpkin seeds; 2 cups cooked red beans; 2 whole ripe plantains; 1 cup white onion; 6 cloves garlic; 1/2 cup fresh cilantro; 2 tbsp lime juice; 3 tbsp vegetable oil; 1 tbsp butter; 1 tsp ground cumin; 1 tsp ground annatto; 1/2 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup sour cream; 1/2 cup water

An original recipe inspired by Honduran flavors: baked chicken thighs coated in a crunchy pumpkin seed, garlic, and cilantro crust, served over a silky red bean cream and paired with roasted sweet plantain finished with lime. It balances toasted textures, earthy notes, and gentle sweetness in a homestyle yet elegant dish.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
90 g toasted pumpkin seeds (pepitas, without peel)
360 g cooked red beans (1/2 cup de su caldo reservado)
2 units ripe plantains (pelados and partidos a lo largo)
150 g white onion (chopped; mitad for frijoles and mitad for chicken)
18 g garlic (chopped)
20 g fresh cilantro (chopped)
30 ml lime juice (freshly squeezed)
45 ml vegetable oil (divided)
14 g butter (for the cream of frijol)
2 g ground cumin
2 g ground annatto
1 g dried oregano
8 g salt (or to taste)
2 g black pepper (freshly ground)
60 g sour cream (for terminar the cream of frijol)
120 ml water (for ajustar the cream of frijol)

Nutrition facts

per serving

520 kcal

Calories

34 g

Protein

31 g

Carbs

30 g

Fat

7 g

Fiber

24 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. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray with 1 tablespoon of vegetable oil.
2
2. In a food processor or mortar, crush the toasted pumpkin seeds with half of the garlic, half of the cilantro, the annatto, oregano, 1/2 teaspoon of salt, and the black pepper until you get a coarse, rustic crumb.
3
3. In a bowl, combine the chicken with half of the chopped onion, cumin, 1 tablespoon of lime juice, and 1 tablespoon of vegetable oil. Let it rest for 10 minutes.
4
4. Place the chicken on the tray and press the pumpkin seed crust on top to coat each piece well. Bake for 22 to 26 minutes at 220 °C / 425 °F, until the chicken is fully cooked and the crust is golden.
5
5. While the chicken bakes, arrange the ripe plantains on another section of the tray or in a separate dish. Brush them with 1 tablespoon of vegetable oil and roast for 18 to 22 minutes at 220 °C / 425 °F, turning halfway through.
6
6. For the red bean cream, heat the butter and the remaining tablespoon of vegetable oil in a saucepan over medium heat. Sauté the remaining onion and remaining garlic for 3 to 4 minutes until softened.
7
7. Add the cooked red beans, their reserved cooking liquid, and the water. Cook for 5 minutes over medium heat. Blend or mash the mixture until thick yet smooth.
8
8. Return the bean cream to the saucepan, stir in the sour cream, the remaining lime juice, and the remaining cilantro. Adjust with the remaining salt or to taste and cook 2 more minutes over low heat, without boiling hard.
9
9. Remove the chicken and plantains from the oven. Let the chicken rest for 3 minutes. If desired, give the plantains a final blast under the broiler at 240 °C / 465 °F for 1 to 2 minutes to lightly caramelize them.
10
10. Serve a base of red bean cream on each plate, place the pumpkin seed crusted chicken on top, and add the roasted sweet plantain on the side. Finish with any tray juices spooned over the chicken for extra flavor.

Chef tips

Toast the pumpkin seeds only until fragrant; if they brown too much, the crust can turn bitter. The bean cream should be thick enough to hold the chicken without spreading too thinly.

Substitutions

You can use cooked black beans instead of red beans. If you do not have sour cream, replace it with a little extra butter and 1 extra tablespoon of water for a more rustic texture. Honduran culantro can be replaced with cilantro if that is what you have available.

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
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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
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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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