Honduran Chicken in Roasted Cashew Apple and Sweet Pepper Sauce with Corn Rice and Garlic Green Beans

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the cashew apples, tomatoes, half of the onion, red sweet pepper, and 4 garlic cloves on a tray. Drizzle with 15 ml (1 tbsp) vegetable oil and roast for 18 minutes, until the vegetables are browned and soft.

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   2. While the vegetables roast, season the chicken with 4 g (1 tsp) salt, black pepper, half of the cumin, half of the oregano, annatto, 2 finely grated garlic cloves, and 45 ml (3 tbsp) sour orange juice. Mix well and let rest for 10 minutes.

3. 3

   3. Blend the roasted cashew apples, tomatoes, roasted onion, roasted sweet pepper, roasted garlic, 125 ml (1/2 cup) water or broth, an additional 15 ml (1 tbsp) sour orange juice, and half of the cilantro until smooth and thick.

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   4. Heat 15 ml (1 tbsp) oil in a wide skillet over medium-high heat. Brown the chicken for 4 to 5 minutes per side, until nicely colored. It does not need to be fully cooked at this stage. Remove and set aside.

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   5. In the same skillet, pour in the blended sauce and cook for 5 minutes over medium heat, stirring occasionally. Adjust with 2 g (1/2 tsp) salt if needed. Return the chicken to the skillet, reduce to medium-low, cover, and cook for 18 to 20 minutes, until the chicken is tender and reaches an internal temperature of 74 °C / 165 °F.

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   6. For the corn rice, heat 10 ml (2 tsp) oil in a medium pot. Sauté the remaining chopped onion for 2 minutes. Add the uncooked white rice and sweet corn kernels; cook 2 more minutes, stirring to lightly toast the rice.

7. 7

   7. Add 500 ml (2 cups) water or broth, the bay leaf, 2 g (1/2 tsp) salt, and the remaining oregano. When it comes to a boil, reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let rest for 5 minutes. Remove the bay leaf and fluff the rice with a fork.

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   8. For the green beans, bring water to a boil in a small pot. Cook the green beans for 3 minutes, drain them, and briefly rinse with cool water to keep their color.

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   9. Heat 5 ml (1 tsp) oil in a skillet. Add the remaining 2 chopped garlic cloves and cook for 30 seconds. Add the green beans, the rest of the cumin, and a pinch of salt. Sauté for 2 to 3 minutes.

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    10. Finish the chicken sauce with the remaining chopped cilantro. Serve the chicken with plenty of roasted cashew apple sauce, alongside the corn rice and garlic green beans.