Creamy Honduran Chicken with Golden Plantain and Cilantro

Name: Creamy Honduran Chicken with Golden Plantain and Cilantro
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless chicken thighs, cut into pieces; 2 whole ripe plantains; 2 cups ripe tomatoes, chopped; 1 cup white onion, chopped; 1 cup red bell pepper, chopped; 1 tbsp garlic, minced; 1/4 cup fresh cilantro, chopped; 1/2 cup Honduran crema or sour cream; 1 cup chicken broth; 3 tbsp vegetable oil; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp lime juice

An original dish inspired by Honduran flavors: chicken simmered in a gentle tomato, onion, bell pepper, and cream sauce, served with golden ripe plantain for a classic sweet-savory contrast.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless chicken thighs, cut into pieces (skinless)
2 units ripe plantains (pelados and en slices diagonales)
300 g ripe tomatoes, chopped (without semillas if desired)
150 g white onion, chopped
120 g red bell pepper, chopped
12 g garlic, minced (approx. 3 cloves)
15 g fresh cilantro, chopped (divided)
120 ml Honduran crema or sour cream
240 ml chicken broth
45 ml vegetable oil (divided)
2 g ground cumin
1 g dried oregano
6 g salt (or to taste)
1 g black pepper (or to taste)
15 ml lime juice

Nutrition facts

per serving

465 kcal

Calories

28 g

Protein

24 g

Carbs

28 g

Fat

3 g

Fiber

21 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. Season the chicken with half of the salt, black pepper, cumin, oregano, and lime juice. Let it rest for 10 minutes while you prepare the vegetables.
2
2. Heat a large skillet or wide pot over medium heat, about 325-350 °F (160-175 °C). Add 1 tablespoon of oil and brown the chicken for 5 to 7 minutes, turning so it sears on several sides. Remove and set aside.
3
3. In the same skillet, add 1 more tablespoon of oil. Cook the onion, red bell pepper, and garlic for 4 to 5 minutes, until fragrant and slightly softened.
4
4. Stir in the chopped tomatoes and cook for 6 to 8 minutes over medium heat, about 325 °F (160 °C), until a rustic sauce forms. Add the chicken broth and mix well.
5
5. Return the chicken to the skillet, cover partially, and cook for 15 minutes over medium-low heat, about 300 °F (150 °C), until the chicken is fully cooked and tender.
6
6. Lower the heat. Add the Honduran crema and half of the chopped cilantro. Stir gently and cook 2 to 3 minutes more without bringing it to a strong boil, so the sauce stays creamy. Adjust with the remaining salt if needed.
7
7. Meanwhile, heat another skillet over medium heat, about 325-350 °F (160-175 °C), with the remaining tablespoon of oil. Fry the plantain slices for 2 to 3 minutes per side, until golden and caramelized around the edges.
8
8. Serve the chicken with plenty of sauce and the golden plantains on the side. Finish with the remaining fresh cilantro on top.

Chef tips

For a more homemade flavor, use very ripe tomatoes. If the sauce gets too thick, add a little more broth; if it is too thin, simmer uncovered for a few extra minutes.

Substitutions

You can use chicken breast instead of thighs, though thighs stay juicier. If you do not have Honduran crema, use sour cream. Red bell pepper can be replaced with green bell pepper for a sharper flavor.

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
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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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