Honduran Chicken in Green Cashew Fruit and Cilantro Recado with Toasted Corn Rice

Instructions

1. 1

   1. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, ground cumin, and ground annatto. Let them rest for 10 minutes while you prepare the recado.

2. 2

   2. For the recado, place the green cashew fruit, tomatoes, half of the red bell pepper, half of the onion, garlic cloves, cilantro, sour orange juice, and 120 ml (1/2 cup) water or chicken broth in a blender. Blend until thick and smooth, then set aside.

3. 3

   3. Heat 15 ml (1 tbsp) vegetable oil in a wide skillet or braiser over medium-high heat. Once hot, brown the chicken for 4 to 5 minutes per side, until the skin is deeply golden. Remove the chicken and set aside.

4. 4

   4. In the same skillet, reduce to medium heat and add the blended sauce. Cook the recado for 8 to 10 minutes, stirring often, until it deepens in color and loses its raw aroma. Stir in an additional 120 ml (1/2 cup) water or chicken broth.

5. 5

   5. Return the chicken to the skillet, skin side up. Cover partially and cook over medium-low heat for 25 minutes, or until the chicken reaches an internal temperature of 74°C / 165°F at the thickest part.

6. 6

   6. While the chicken cooks, make the rice. Heat the remaining 15 ml (1 tbsp) vegetable oil and the butter in a medium pot over medium heat. Add the remaining onion and remaining red bell pepper; sauté for 3 to 4 minutes until softened.

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   7. Add the long-grain white rice and the coarsely ground toasted corn. Cook for 2 minutes, stirring, so the rice is coated and the corn releases its toasted aroma.

8. 8

   8. Add the remaining 360 ml (1 1/2 cups) water or chicken broth, 4 g (3/4 tsp) salt, and the bay leaf. Bring to a boil, then reduce to the lowest heat, cover, and cook for 15 to 18 minutes, until the liquid is absorbed.

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   9. Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and discard the bay leaf.

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    10. Serve a bed of toasted corn rice and top with the chicken and plenty of the green cashew fruit and cilantro recado.