Honduran Chicken in Roasted Squash and Cilantro Cream with Gentle Coconut Rice and Pickled Cucumber

Name: Honduran Chicken in Roasted Squash and Cilantro Cream with Gentle Coconut Rice and Pickled Cucumber
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1.1 lb squash; 1 cup white rice; 1 2/3 cups coconut milk; 1 1/2 cups water; 7 oz cucumber; 1 cup white onion; 6 cloves garlic; 3/4 cup fresh cilantro; 4 tbsp lime; 3 tbsp white vinegar; 3 tbsp vegetable oil; 2 tsp ground annatto; 1 tsp ground cumin; 1/2 tsp dried oregano; 2 tsp salt; 1 tsp black pepper; 2 tsp panela or brown sugar; 1 leaf bay leaf

An original recipe inspired by Honduran flavors: seared chicken thighs finished in a silky roasted squash and fresh cilantro cream sauce with a hint of garlic, served with gentle coconut rice and pickled cucumber for a fresh contrast.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
500 g squash (pelado and diced; puede usarse calabaza of castilla)
200 g white rice (of grano largo)
400 ml coconut milk (divided for sauce and arroz)
360 ml water (for the arroz)
200 g cucumber (en medias lunas finas)
160 g white onion (mitad en plumas finas and mitad chopped)
18 g garlic (chopped or machacado)
20 g fresh cilantro (chopped, lightly compacto)
60 ml lime (juice fresh, divided)
45 ml white vinegar (for encurtir)
45 ml vegetable oil (divided)
4 g ground annatto (for sazonar the chicken)
2 g ground cumin (divided)
1 g dried oregano (for the chicken)
12 g salt (or to taste, divided)
2 g black pepper (divided)
8 g panela or brown sugar (for balancear the encurtido)
1 unit bay leaf (for the arroz)

Nutrition facts

per serving

585 kcal

Calories

31 g

Protein

42 g

Carbs

31 g

Fat

3 g

Fiber

39 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

No declared allergens

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the squash on a tray and toss it with 1 tablespoon vegetable oil, half of the garlic, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 25 minutes, or until tender with browned edges.
2
While the squash roasts, make the pickled cucumber. Combine the cucumber with the sliced onion, white vinegar, 2 tablespoons lime juice, panela or brown sugar, 1/2 teaspoon salt, and a pinch of black pepper. Set aside so the flavors can develop.
3
Rinse the white rice until the water runs almost clear. In a medium pot, heat 1 teaspoon vegetable oil over medium heat, add the remaining chopped onion, and sauté for 2 to 3 minutes. Add the rice, bay leaf, 1/2 teaspoon salt, and stir for 1 minute.
4
Pour 200 ml coconut milk and 360 ml water into the rice pot. Once it boils, reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes before fluffing with a fork.
5
Season the chicken with the ground annatto, remaining ground cumin, dried oregano, 1 teaspoon salt, the rest of the black pepper, and 2 tablespoons lime juice. Mix well so every piece is coated.
6
Heat 2 teaspoons vegetable oil in a wide skillet over medium-high heat. Brown the chicken for 4 to 5 minutes per side, until well colored. It does not need to be fully cooked at this stage; transfer it to a plate.
7
Transfer the roasted squash to a blender with 200 ml coconut milk, the fresh cilantro, and 2 to 3 tablespoons water if needed to help it blend. Blend until smooth and creamy.
8
In the same skillet used for the chicken, add the squash cream and cook for 2 minutes over medium heat, scraping the bottom to incorporate the browned flavor. Taste and adjust with an extra pinch of salt if needed.
9
Return the chicken to the skillet, along with any juices on the plate, and cook over medium-low heat for 8 to 10 minutes, until the sauce thickens slightly and the chicken reaches a safe internal temperature of 74 °C / 165 °F.
10
Serve the chicken with plenty of roasted squash cream, alongside the gentle coconut rice. Finish with the pickled cucumber on the side for freshness and contrast.

Chef tips

For a deeper sauce, let the squash edges brown well before blending. If you want a fresher finish, add a little extra chopped cilantro right before serving.

Substitutions

You can use chicken breast instead of thighs, taking care not to overcook it. Ayote can be replaced with pumpkin or butternut squash. If you do not have panela, use 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
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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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