Honduran Chicken in Tender Chayote-Cilantro Sauce with Green Plantain Cakes

Name: Honduran Chicken in Tender Chayote-Cilantro Sauce with Green Plantain Cakes
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: lb skinless bone-in chicken thighs; tsp salt; tsp black pepper; tsp ground cumin; tsp annatto powder; tbsp vegetable oil; cup white onion; cloves garlic; cup ripe tomato; cups tender chayote; cups chicken broth; cup culantro or fresh cilantro; tbsp lime juice; medium green plantains; cups water; oz grated dry cheese; tbsp butter

An original recipe inspired by Honduran flavors: browned chicken thighs simmered in a gentle sauce of tender chayote, tomato, onion, garlic, and cilantro, served over crisp little green plantain cakes. It is homey, aromatic, and distinctly Honduran, perfect for a comforting main course.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g / 1.75 lb g skinless bone-in chicken thighs (secados with papel absorbente)
8 g / 1 1/2 tsp g salt (divided)
2 g / 1 tsp g black pepper (freshly ground)
2 g / 1 tsp g ground cumin (for sazonar the chicken)
2 g / 1 tsp g annatto powder (optional pero recomendado)
30 ml / 2 tbsp ml vegetable oil (divided)
150 g / 1 cup g white onion (chopped diced small)
12 g / 4 cloves g garlic (finely chopped)
200 g / 1 cup g ripe tomato (pelado and chopped)
300 g / 2 cups g tender chayote (pelado and cut diced small)
360 ml / 1 1/2 cups ml chicken broth (low sodium if possible)
20 g / 1/2 cup g culantro or fresh cilantro (finely chopped)
15 ml / 1 tbsp ml lime juice (for dar frescura al final)
500 g / 2 medium g green plantains (pelados and cut en trozos)
1 litro / 4 cups l water (for hervir the plátanos)
40 g / 1.5 oz g grated dry cheese (for terminar the camitas of plátano, optional)
15 g / 1 tbsp g butter (for mezclar with the plátano cocido)

Nutrition facts

per serving

430 kcal

Calories

29 g

Protein

25 g

Carbs

24 g

Fat

4 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

Dairy

Instructions

1
1. Season the chicken thighs with 5 g (1 tsp) of the salt, black pepper, ground cumin, and annatto powder. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. In a wide pot or deep skillet, heat 15 ml (1 tbsp) of vegetable oil over medium heat. Brown the chicken on both sides for 4 to 5 minutes per side until nicely colored. Remove and set aside.
3
3. In the same pot, add the remaining 15 ml (1 tbsp) of vegetable oil. Sauté the onion for 3 minutes, then add the garlic and cook for 30 seconds. Stir in the tomato and cook for 4 minutes until softened.
4
4. Add the tender chayote and stir well for 2 minutes so it absorbs the sofrito flavors. Pour in the chicken broth, add the remaining salt, and return the chicken to the pot along with any juices.
5
5. Once it comes to a gentle boil, lower the heat, cover, and cook for 25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C and the chayote is tender.
6
6. Meanwhile, place the green plantain pieces in a saucepan with 1 liter (4 cups) of water and bring to a boil. Reduce to medium heat and cook for 15 to 18 minutes, until tender when pierced.
7
7. Drain the plantains and mash them while still hot with the butter until you have a rustic but moldable mixture. Shape into 8 small thick cakes or little bases with lightly moistened hands.
8
8. Place the plantain cakes on a lightly oiled tray and bake at 425°F / 220°C for 12 minutes, flipping halfway through, until golden around the edges. If desired, sprinkle the grated dry cheese over them during the last 2 minutes of baking so it lightly adheres.
9
9. Uncover the chicken pot and partially mash some of the chayote cubes with a spoon to naturally thicken the sauce. Add the culantro or fresh cilantro and the lime juice, stir, and cook 2 minutes more.
10
10. Serve two plantain cakes per portion and top with one chicken thigh and plenty of chayote-cilantro sauce. Serve hot.

Chef tips

For a more home-style flavor, use culantro if you can find it, as it brings a very typical Central American profile. If the sauce becomes too thick, add 2 to 4 tablespoons of hot broth before serving.

Substitutions

You can substitute the thighs with boneless chicken thighs, adjusting the cooking time. The dry cheese can be omitted for a dairy-free version. If you do not have tender chayote, use regular chayote cut smaller so it softens properly.

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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