Honduran Chicken in Tender Squash and Cilantro Sauce with Crispy Corn and Quesillo Cakes

Name: Honduran Chicken in Tender Squash and Cilantro Sauce with Crispy Corn and Quesillo Cakes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless chicken thighs or chicken breast, cut into pieces; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground annatto; 2 tbsp vegetable oil; 1 cup white onion, chopped; 4 cloves garlic, minced; 2 cups ripe tomato, chopped; 1 cup red sweet pepper, chopped; 2 1/2 cups tender squash, small diced; 1/2 cup fresh cilantro, chopped; 1/2 tsp ground cumin; 1 1/2 cups chicken broth or water; 1 1/2 cups masa harina; 1 cup warm water; 4 oz Honduran quesillo, shredded; 1 tbsp butter; 2 tbsp extra cilantro leaves for garnish

An original recipe inspired by Honduran flavors: seared chicken simmered in a gentle sauce of tender squash, tomato, onion, and cilantro, served with crispy corn and quesillo cakes. It is a homey, aromatic, comforting dish with a distinctly Honduran character.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless chicken thighs or chicken breast, cut into pieces (skinless)
8 g salt (divided)
2 g black pepper (freshly ground)
4 g ground annatto (for color and sabor)
30 ml vegetable oil (divided)
150 g white onion, chopped (for the sauce)
12 g garlic, minced (fresh)
300 g ripe tomato, chopped (without semillas if desired)
120 g red sweet pepper, chopped (without semillas)
350 g tender squash, small diced (puede ser calabaza tierna)
20 g fresh cilantro, chopped (divided)
1 g ground cumin (optional pero recomendado)
360 ml chicken broth or water (for the sauce)
180 g masa harina (for the tortitas)
240 ml warm water (approx., for the dough)
120 g Honduran quesillo, shredded (for the tortitas)
15 g butter (for enriquecer the dough)
5 g extra cilantro leaves for garnish (optional)

Nutrition facts

per serving

510 kcal

Calories

35 g

Protein

28 g

Carbs

29 g

Fat

4 g

Fiber

24 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 with 1 teaspoon of the salt, the black pepper, and the ground annatto. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat 1 tablespoon of vegetable oil in a wide skillet or saucepan over medium-high heat. Once hot, sear the chicken for 3 to 4 minutes per side until nicely colored, without fully cooking it through. Remove and set aside.
3
3. In the same pan, add the remaining tablespoon of oil. Sauté the white onion for 3 minutes, then add the garlic and cook for 30 seconds. Stir in the tomato, red sweet pepper, tender squash, cumin, and the remaining 1/2 teaspoon salt.
4
4. Cook the vegetables for 6 to 8 minutes, stirring occasionally, until the tomato softens and the squash begins to turn tender. Add half of the chopped cilantro and mix well.
5
5. Pour in the chicken broth or water and return the chicken to the pan along with any juices it released. Once it reaches a gentle boil, reduce to medium-low heat, cover, and cook for 18 to 20 minutes until the chicken is fully cooked and the sauce is lightly thickened.
6
6. While the chicken cooks, make the cakes. In a bowl, mix the masa harina, warm water, butter, shredded quesillo, and the remaining 1/4 teaspoon salt. Knead for 2 to 3 minutes until you have a soft dough that is not overly sticky; if needed, add 1 extra tablespoon of water.
7
7. Divide the dough into 8 portions and shape into small cakes about 3 inches / 8 cm wide. Heat a griddle or nonstick skillet over medium heat and cook the cakes for 3 to 4 minutes per side until golden and crisp outside, with the quesillo melted inside.
8
8. If you prefer to finish the cakes in the oven, preheat to 400 °F / 200 °C and bake them for 8 to 10 minutes after pan-searing for a firmer finish.
9
9. Check the chicken; it should reach a minimum internal temperature of 165 °F / 74 °C. Adjust salt if needed and add the remaining cilantro at the end to keep its fresh flavor.
10
10. Serve the chicken hot with plenty of tender squash sauce spooned over the top, alongside the crispy corn and quesillo cakes, and garnish with the extra cilantro leaves.

Chef tips

For a silkier sauce, mash a few pieces of squash at the end of cooking. If using chicken breast, watch the time so it does not dry out. The corn cakes cook best if the dough rests for 5 minutes before shaping.

Substitutions

You can use a firm fresh cheese if quesillo is unavailable, though the texture will be less stretchy. Tender squash can be replaced with firm zucchini or young squash. If you do not have cilantro, use a mix of cilantro and a little parsley.

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
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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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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