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

Name: Honduran Chicken in Tender Squash and Cilantro Sauce with Crispy Corn and Cheese Cakes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless chicken thighs; 2 tbsp lime juice; 4 cloves garlic; 1 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground cumin; 3 tbsp vegetable oil; 1 cup white onion; 1 1/2 cups ripe tomato; 3/4 cup red sweet pepper; 2 1/2 cups tender squash; 1 1/2 cups chicken broth; 1/2 cup culantro or cilantro; 1/2 tsp ground annatto; 1/2 cup table cream; 1 cup pre-cooked cornmeal; 1 cup grated fresh cheese; 1 large egg; 3/4 cup water; 1 tbsp butter

An original recipe inspired by Honduran flavors: golden, juicy chicken served in a smooth sauce of tender squash, tomato, cilantro, and a touch of cream, paired with crispy corn and cheese cakes. It is a homestyle, aromatic, comforting dish with true Honduran character.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless chicken thighs (skinless)
30 ml lime juice (for marinar)
12 g garlic (2 cloves for the chicken and 2 for the sauce, chopped)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin (for the chicken)
45 ml vegetable oil (divided)
150 g white onion (chopped diced small)
240 g ripe tomato (chopped)
100 g red sweet pepper (chopped)
350 g tender squash (pelado and cut diced small)
360 ml chicken broth (low sodium)
20 g culantro or cilantro (chopped, divided)
2 g ground annatto (for color and sabor)
120 ml table cream (for the sauce)
160 g pre-cooked cornmeal (for the tortitas)
100 g grated fresh cheese (for the tortitas)
50 g egg (for ligar the tortitas)
180 ml water (approx., for the dough of tortitas)
14 g butter (for dorar the tortitas)

Nutrition facts

per serving

520 kcal

Calories

33 g

Protein

24 g

Carbs

34 g

Fat

3 g

Fiber

21 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. In a bowl, marinate the chicken thighs with the lime juice, 2 minced garlic cloves, 1 teaspoon salt, black pepper, and cumin. Mix well and let rest for 15 minutes in the refrigerator.
2
2. Meanwhile, prepare the corn cakes mixture: in another bowl combine the pre-cooked cornmeal, grated fresh cheese, egg, 1/2 teaspoon salt, and the water little by little until you get a soft dough that can be shaped. Let it rest for 5 minutes.
3
3. Shape the dough into 8 small, slightly flat cakes. If the edges crack, moisten your hands with a little water and reshape them.
4
4. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Brown the chicken on both sides for 3 to 4 minutes per side until nicely colored. Remove and reserve; it does not need to be fully cooked yet.
5
5. In the same skillet add 1 more tablespoon vegetable oil. Sauté the onion for 3 minutes, then add the remaining garlic, tomato, red sweet pepper, and ground annatto. Cook for 5 minutes, stirring, until the tomato softens.
6
6. Add the tender squash and chicken broth. Cook over medium heat for 10 to 12 minutes, until the squash is tender.
7
7. Carefully transfer the sauce mixture to a blender, or process it with an immersion blender, until creamy. Return the sauce to the skillet, add the cream and half of the chopped culantro or cilantro, and mix well.
8
8. Return the chicken to the sauce. Cook over medium-low heat for 12 to 15 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C. Adjust salt if needed.
9
9. While the chicken finishes cooking, heat a griddle or nonstick skillet over medium heat and add the butter along with the remaining tablespoon of vegetable oil. Cook the corn cakes for 3 to 4 minutes per side until golden and crisp on the outside.
10
10. If you want to keep the cakes warm, place them on a tray and hold them in a preheated oven at 200°F / 95°C for up to 10 minutes.
11
11. Serve the chicken hot with plenty of tender squash and cilantro sauce, alongside the crispy corn and cheese cakes. Finish with the remaining culantro or cilantro on top.

Chef tips

For a more rustic sauce, blend only half of the squash and leave some chunks whole. The corn cakes turn out best if you do not move them too much while they brown.

Substitutions

You can use chicken breast instead of thighs, being careful not to overcook it. If you cannot find tender squash, use firm zucchini or young butternut squash. Fresh cheese can be replaced with crumbled dry quesillo, and table cream with mild sour 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
View on Amazon
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
View on Amazon
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
View on Amazon