Honduran Chicken in Light Toasted Corn and Cilantro Cream with Lime Garlic Yuca

Name: Honduran Chicken in Light Toasted Corn and Cilantro Cream with Lime Garlic Yuca
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp annatto powder; 2 tbsp vegetable oil; 1 1/4 cups cooked white corn kernels; 1 cup white onion; 1 cup red bell pepper; 6 cloves garlic; 1/2 cup fresh cilantro; 3/4 tsp ground cumin; 1 1/2 cups chicken broth; 1 cup coconut milk; 2 lb yuca; 4 tbsp lime; 2 tbsp butter

An original recipe inspired by Honduran flavors: browned chicken thighs simmered in a light cream of toasted corn, onion, sweet pepper, and cilantro, served with tender yuca dressed in a garlic-lime mojo. It is a homestyle, aromatic, comforting dish with true Honduran character.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (limpios)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g annatto powder (for sazonar the chicken)
30 ml vegetable oil (divided)
180 g cooked white corn kernels (puede ser fresh or descongelado)
150 g white onion (chopped diced small)
120 g red bell pepper (chopped diced small)
18 g garlic (4 cloves for the sauce and 2 for the yuca)
20 g fresh cilantro (chopped)
2 g ground cumin (for the sauce)
360 ml chicken broth (unsalted or low sodium)
240 ml coconut milk (without sugar)
900 g yuca (pelada and en trozos)
60 ml lime (juice fresh)
28 g butter (for the mojo of the yuca)

Nutrition facts

per serving

590 kcal

Calories

31 g

Protein

35 g

Carbs

35 g

Fat

4 g

Fiber

31 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 thighs with 4 g (3/4 tsp) salt, black pepper, and annatto powder. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a large skillet or wide pot over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) vegetable oil and brown the chicken skin-side down for 5 to 6 minutes, then turn and cook 3 minutes more. Remove the chicken and set aside.
3
3. In the same skillet, add the cooked corn kernels and toast them over medium heat for 4 to 5 minutes, stirring, until lightly charred in spots and fragrant. Remove 3 tablespoons of the toasted corn to use as garnish at the end.
4
4. Add the onion, red bell pepper, and 4 chopped garlic cloves to the skillet along with the remaining 15 ml (1 tbsp) vegetable oil. Cook for 5 minutes over medium heat until the onion is soft.
5
5. Stir in the cumin, half of the chopped cilantro, and the chicken broth. Cook for 3 minutes to blend flavors. Transfer this mixture to a blender with the coconut milk and blend until smooth and creamy.
6
6. Return the blended sauce to the skillet and bring to a gentle simmer over medium-low heat. Season with 2 g (1/2 tsp) salt and return the browned chicken with its juices. Cover and cook over low heat for 25 minutes, until the chicken is fully cooked and tender.
7
7. While the chicken cooks, place the yuca in a pot with enough water to cover and add the remaining 2 g (1/4 tsp) salt. Bring to a boil and cook for 20 to 25 minutes until tender. If using temperature-controlled cooking, maintain a steady boil near 212°F/100°C. Drain the yuca and remove the fibrous core if needed.
8
8. For the mojo, melt the butter in a small skillet over medium-low heat. Add the remaining 2 chopped garlic cloves and cook for 30 seconds without letting them brown too much. Add the lime juice, stir for 15 seconds, and turn off the heat.
9
9. Toss the hot yuca with the garlic-lime mojo until evenly coated.
10
10. Uncover the chicken and cook 5 minutes more over medium-low heat to thicken the toasted corn cream slightly. Stir in the remaining cilantro.
11
11. Serve the chicken covered with the light toasted corn cream alongside the mojo yuca. Finish with the reserved toasted corn on top.

Chef tips

For a more rustic sauce, blend only half of the corn and leave some kernels whole. If you want deeper color, add an extra pinch of annatto at the end. The yuca should be tender but not falling apart.

Substitutions

You can use boneless chicken thighs instead of bone-in thighs, reducing the cooking time to 18-20 minutes. Butter can be replaced with more vegetable oil for a dairy-free version. If yuca is unavailable, serve with boiled green plantain, though the final profile will change.

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
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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