Honduran Chicken in Coffee and Sour Orange Adobo with Rustic Taro Mash and Roasted Pineapple Chimol

Name: Honduran Chicken in Coffee and Sour Orange Adobo with Rustic Taro Mash and Roasted Pineapple Chimol
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless skin-on chicken thighs; 1/2 cup strong brewed coffee; 1/3 cup sour orange juice; 2 tsp ground annatto; 4 cloves garlic; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tbsp grated panela; 1 3/4 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1.5 lb taro root; 2 tbsp butter; 1/2 cup milk; 1 3/4 cups fresh pineapple; 1 cup ripe tomato; 1/2 cup red onion; 1/4 cup fresh culantro or cilantro; 2 tbsp lime juice; 1/2 cup red sweet pepper; 1 tsp white vinegar

An original recipe inspired by Honduran flavors: chicken thighs marinated with coffee, sour orange, and achiote, seared and baked until juicy, served with a rustic taro mash and a fresh roasted pineapple chimol with tomato and cilantro.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skin-on chicken thighs (for the plato principal)
120 ml strong brewed coffee (cold or tibio)
80 ml sour orange juice (si no hay, ver sustituciones)
5 g ground annatto (for color and sabor)
12 g garlic (chopped; divided for adobo and puree)
2 g ground cumin
1 g dried oregano
12 g grated panela (or sugar mascabado)
10 g salt (divided, or to taste)
2 g black pepper (divided)
30 ml vegetable oil (divided)
700 g taro root (pelada and diced)
30 g butter (for the puree)
120 ml milk (tibia)
250 g fresh pineapple (sliced or cubes large for roasting)
180 g ripe tomato (en cubitos small)
80 g red onion (chopped fina)
15 g fresh culantro or cilantro (chopped)
30 ml lime juice (for the chimol)
70 g red sweet pepper (en cubitos)
5 ml white vinegar (optional, for avivar the chimol)

Nutrition facts

per serving

540 kcal

Calories

31 g

Protein

32 g

Carbs

31 g

Fat

4 g

Fiber

28 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 large bowl, mix the strong brewed coffee, sour orange juice, ground annatto, 2 chopped garlic cloves, ground cumin, dried oregano, grated panela, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon vegetable oil until the adobo is evenly combined.
2
2. Add the boneless skin-on chicken thighs to the adobo and coat them well on all sides. Cover and marinate in the refrigerator for 20 minutes.
3
3. Meanwhile, place the peeled, cubed taro root in a pot with enough water and 1/2 teaspoon salt. Cook over medium heat for 20 to 25 minutes, until very tender when pierced.
4
4. Preheat the oven to 425°F / 220°C.
5
5. Heat an oven-safe skillet or regular skillet over medium-high heat with the remaining 1 tablespoon vegetable oil. Remove the chicken from the marinade, reserving the liquid, and sear it skin-side down first for 3 to 4 minutes, then 2 minutes on the other side.
6
6. Pour the reserved marinade into the skillet around the chicken and transfer to the oven. Bake at 425°F / 220°C for 18 to 22 minutes, until the chicken is fully cooked and the sauce is slightly reduced.
7
7. While the chicken bakes, grill the fresh pineapple on a griddle or clean skillet over medium-high heat for 2 to 3 minutes per side until lightly charred. Let it cool slightly, then cut it into small cubes.
8
8. In a medium bowl, make the chimol by mixing the roasted pineapple, ripe tomato, red onion, red sweet pepper, fresh culantro or cilantro, lime juice, white vinegar if using, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
9
9. Drain the cooked taro and return it to the pot. Add the butter, warm milk, and the remaining 2 garlic cloves, finely chopped or mashed. Mash until rustic; adjust with the remaining salt and black pepper to taste.
10
10. Remove the chicken from the oven and let it rest for 3 minutes. If the sauce is too thin, reduce it on the stovetop over medium heat for 1 to 2 more minutes.
11
11. Serve a base of rustic taro mash, place the chicken with its coffee and sour orange sauce on top or alongside, and finish each portion with a generous spoonful of roasted pineapple chimol.

Chef tips

For deeper flavor, marinate the chicken for up to 2 hours. Brown the skin well so the sauce develops toasted notes, and avoid over-pureeing the taro to keep its rustic texture.

Substitutions

If sour orange is unavailable, use 45 ml (3 tbsp) orange juice plus 30 ml (2 tbsp) lime juice. Taro can be replaced with cassava or potato, though the profile will change. Panela can be replaced with brown sugar.

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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