Honduran Chicken in Roasted Sweet Corn and Cilantro Cream with Green Plantain Cakes

Name: Honduran Chicken in Roasted Sweet Corn and Cilantro Cream with Green Plantain Cakes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless chicken thighs or thick chicken breast fillets; 2 cups sweet corn kernels; 2 whole green plantains; 1 cup white onion; 1 cup red bell pepper; 4 cloves garlic; 1/2 cup culantro or fresh cilantro; 1/2 cup sour cream; 1 cup chicken broth; 2 oz quesillo cheese, shredded; 1 large egg; 1/3 cup precooked corn flour; 1 tsp ground annatto; 1/2 tsp ground cumin; 3 tbsp vegetable oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp butter

An original recipe inspired by Honduran flavors: seared chicken gently finished in a rustic roasted sweet corn, cilantro, and sweet pepper cream, served with green plantain cakes that are crisp outside and tender inside. It is a homey, aromatic, and comforting dish with true Honduran character.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless chicken thighs or thick chicken breast fillets (skinless)
300 g sweet corn kernels (fresh or congelado)
2 units green plantains (for the tustacas)
150 g white onion (chopped; divided for sauce and tustacas)
120 g red bell pepper (chopped)
12 g garlic (chopped; divided)
20 g culantro or fresh cilantro (chopped)
120 ml sour cream (for suavizar the sauce)
240 ml chicken broth (low sodium if preferred)
60 g quesillo cheese, shredded (for the tustacas)
1 unit egg (for ligar the tustacas)
40 g precooked corn flour (for dar estructura a the tustacas)
2 g ground annatto (for the chicken)
1 g ground cumin (for the chicken)
45 ml vegetable oil (divided)
8 g salt (or to taste; divided)
2 g black pepper (freshly ground)
14 g butter (for tostar the elote)

Nutrition facts

per serving

540 kcal

Calories

35 g

Protein

36 g

Carbs

28 g

Fat

4 g

Fiber

32 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

DairyEggs

Instructions

1
1. Season the chicken with 1 teaspoon salt, black pepper, ground annatto, and cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Peel the green plantains and cut them into large chunks. Cook them in a pot with enough water for 12 to 15 minutes, until tender but not falling apart. Drain well.
3
3. While the plantains cook, heat a large skillet over medium heat. Add the butter and 1 tablespoon vegetable oil. Add the sweet corn and let it roast for 6 to 8 minutes, stirring occasionally, until it develops golden spots. Add half of the onion, half of the garlic, and the red bell pepper; cook 3 more minutes.
4
4. Transfer the roasted corn mixture to a blender with the chicken broth, sour cream, and half of the culantro. Blend until you have a thick, rustic sauce. Set aside.
5
5. In the same skillet, heat 1 tablespoon vegetable oil over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until nicely colored. It does not need to be fully cooked at this stage. Remove to a plate.
6
6. Pour the blended sauce into the skillet and cook over medium heat for 3 minutes, stirring frequently. Return the chicken to the skillet, reduce to medium-low, and cook for 10 to 12 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F and 74°C.
7
7. Preheat the oven to 400°F and 200°C. Mash the cooked plantains while still warm in a bowl. Add the remaining onion, remaining garlic, shredded quesillo, egg, precooked corn flour, 1/4 teaspoon salt, and the remaining culantro. Mix until a workable dough forms.
8
8. Divide the plantain mixture into 8 portions and shape into thick cakes. Place them on a lightly greased baking tray using the remaining tablespoon of vegetable oil.
9
9. Bake the plantain cakes for 12 to 15 minutes at 400°F and 200°C, flipping halfway through, until golden on the outside.
10
10. Taste the corn sauce and adjust with the remaining salt if needed. Serve the chicken covered with the roasted corn cream and accompany with the hot green plantain cakes.

Chef tips

For a deeper sauce flavor, allow part of the corn to brown well before blending. If you want a smoother texture, strain the sauce after blending. The plantain cakes are easier to shape while the plantain is still warm.

Substitutions

You can use chicken breast if you prefer a leaner option. Quesillo can be replaced with low-moisture mozzarella. If culantro is unavailable, use regular cilantro. Sour cream may be replaced with thick table cream.

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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