Honduran Chicken in Smoked Sweet Potato and Cilantro Sauce with Red Bean Rice

Name: Honduran Chicken in Smoked Sweet Potato and Cilantro Sauce with Red Bean Rice
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp ground annatto; 1 tsp ground cumin; 6 cloves garlic; 3 tbsp vegetable oil; 12 oz sweet potato; 10.5 oz ripe tomatoes; 1 1/4 cups white onion; 1 cup red bell pepper; 1/4 cup sour orange juice; 1/2 cup fresh cilantro; 2 cups water or chicken broth; 1 cup long-grain white rice; 1 1/2 cups cooked red beans; 1 leaf bay leaf; 1 tbsp butter

An original recipe inspired by Honduran flavors: seared chicken thighs finished in a silky sauce of smoked sweet potato, roasted tomato, fresh cilantro, and a touch of sour orange, served over rice cooked with red beans and onion. It is a homey, aromatic, comforting dish with an authentic Honduran character.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided entre chicken, sauce and arroz)
2 g black pepper (freshly ground)
4 g ground annatto (for sazonar the chicken)
2 g ground cumin (divided)
18 g garlic (4 cloves for the sauce and 2 for the arroz, chopped)
45 ml vegetable oil (divided)
350 g sweet potato (pelado and cut diced small)
300 g ripe tomatoes (partidos a the mitad)
180 g white onion (the mitad sliced for the sauce and the mitad chopped for the arroz)
120 g red bell pepper (in strips)
60 ml sour orange juice (si no hay, ver sustituciones)
20 g fresh cilantro (chopped, divided)
480 ml water or chicken broth (for the sauce)
220 g long-grain white rice (enjuagado)
260 g cooked red beans (1/2 cup de su caldo)
1 unit bay leaf (for the arroz)
14 g butter (for dar brillo al arroz)

Nutrition facts

per serving

585 kcal

Calories

35 g

Protein

49 g

Carbs

26 g

Fat

5 g

Fiber

44 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 4 g salt, black pepper, ground annatto, and 1 g ground cumin. Mix well and let it rest for 10 minutes while you prepare the vegetables.
2
2. Preheat the oven to 220 °C / 425 °F. Place the sweet potato, tomatoes, half of the sliced onion, red bell pepper, and 4 garlic cloves on a tray. Drizzle with 15 ml (1 tbsp) vegetable oil and a pinch of salt. Roast for 22 to 25 minutes at 220 °C / 425 °F, until the sweet potato is tender and the tomatoes are lightly charred.
3
3. Meanwhile, heat 15 ml (1 tbsp) vegetable oil in a wide skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side, without fully cooking it through. Remove and reserve on a plate.
4
4. Transfer the roasted sweet potato, tomatoes, onion, bell pepper, and garlic to a blender. Add the sour orange juice, half of the cilantro, 240 ml (1 cup) water or chicken broth, and the remaining cumin. Blend until very smooth.
5
5. Pour the sauce into the same skillet where you browned the chicken. Add the other 240 ml (1 cup) water or chicken broth, bring to a gentle simmer, and cook for 5 minutes over medium heat, stirring occasionally.
6
6. Return the chicken to the skillet with the sauce. Cover partially and cook for 18 to 20 minutes over medium-low heat, until the chicken is tender and fully cooked. Adjust with salt if needed and add the remaining cilantro at the end.
7
7. For the rice, heat 15 ml (1 tbsp) vegetable oil and the butter in a medium pot over medium heat. Sauté the chopped onion and the remaining 2 garlic cloves for 2 to 3 minutes, until fragrant.
8
8. Add the white rice and stir for 1 minute to lightly toast it. Add the cooked red beans with 120 ml (1/2 cup) of their cooking liquid, 360 ml (1 1/2 cups) water, the bay leaf, and 4 g salt. When it comes to a boil, reduce the heat, cover, and cook for 18 to 20 minutes, until the rice is tender.
9
9. Turn off the heat and let the rice rest, covered, for 5 minutes. Remove the bay leaf and fluff with a fork.
10
10. Serve a bed of red bean rice, top with the chicken and plenty of the smoked sweet potato sauce, and finish with a little extra cilantro if desired.

Chef tips

For deeper flavor, let some of the tomato and bell pepper edges char well in the oven. Blending the sauce while still warm helps create a creamier texture. If you want a looser sauce, add an extra 60 to 120 ml (1/4 to 1/2 cup) water or broth.

Substitutions

If you cannot find sour orange juice, use 30 ml (2 tbsp) orange juice plus 30 ml (2 tbsp) lime juice. You may replace chicken thighs with chicken breast, adjusting cooking time so it does not dry out. Culantro can be replaced with cilantro or parsley plus a little regular cilantro.

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