Honduran Chicken in Roasted Bell Pepper and Pumpkin Seed Sauce with Light Coconut Rice and Green Plantain Slices

Name: Honduran Chicken in Roasted Bell Pepper and Pumpkin Seed Sauce with Light Coconut Rice and Green Plantain Slices
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp annatto powder; 3 tbsp vegetable oil; 2 medium red bell pepper; 2 medium ripe tomatoes; 1 1/4 cups white onion; 5 cloves garlic; 1/2 cup pumpkin seeds; 1/2 cup culantro or fresh cilantro; 1 1/2 cups chicken broth; 1 cup long-grain white rice; 1 cup coconut milk; 3/4 cup water; 1 leaf bay leaf; 1 large green plantain; 1 tbsp lime juice

An original Honduran-inspired dish featuring browned chicken thighs simmered in a velvety sauce of roasted bell pepper, tomato, toasted pumpkin seeds, and cilantro. It is served with light coconut rice and fried green plantain slices for a traditional contrast of creaminess and texture.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (approx. 4 pieces)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
3 g annatto powder
45 ml vegetable oil (divided)
300 g red bell pepper (asado, pelado and without semillas)
300 g ripe tomatoes (asados)
180 g white onion (en trozos, divided)
15 g garlic (divided)
70 g pumpkin seeds (tostadas)
20 g culantro or fresh cilantro (chopped)
360 ml chicken broth (divided)
200 g long-grain white rice (enjuagado)
240 ml coconut milk
180 ml water (for the arroz)
1 unit bay leaf
350 g green plantain (pelado and en tajadas diagonales)
15 ml lime juice

Nutrition facts

per serving

640 kcal

Calories

31 g

Protein

45 g

Carbs

36 g

Fat

4.5 g

Fiber

40.5 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

No declared allergens

Instructions

1
1. Preheat the oven to 425°F / 220°C. Place the red bell pepper, tomatoes, and half of the onion on a tray. Roast for 20 minutes, turning halfway through, until the pepper and tomatoes are well browned and soft.
2
2. Meanwhile, season the chicken thighs with 1 teaspoon of salt, black pepper, ground cumin, and annatto powder. Let rest for 10 minutes.
3
3. Toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly until fragrant. Set aside.
4
4. Remove the bell pepper from the oven and cover it for 5 minutes to loosen the skin. Peel it and place it in a blender with the roasted tomatoes, roasted onion, 3 garlic cloves, toasted pumpkin seeds, culantro, and 1 cup of chicken broth. Blend until thick and smooth.
5
5. Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add the white rice and 1 finely chopped garlic clove; sauté for 1 minute. Stir in the coconut milk, water, 1/2 teaspoon salt, and the bay leaf. When it comes to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender. Turn off the heat and let it rest for 5 minutes.
6
6. In a large skillet or wide pot, heat 1 tablespoon vegetable oil over medium-high heat. Brown the chicken skin-side down for 5 to 6 minutes, then 3 minutes on the other side. Remove and set aside.
7
7. In the same skillet, add the remaining tablespoon of vegetable oil and sauté the remaining chopped onion and the remaining chopped garlic clove for 2 minutes. Pour in the blended sauce and cook for 5 minutes, stirring so it thickens slightly.
8
8. Return the browned chicken to the sauce along with the remaining 1/2 cup chicken broth. When it comes to a gentle simmer, partially cover and cook over medium-low heat for 20 minutes, or until the chicken reaches an internal temperature of 165°F / 74°C.
9
9. While the chicken finishes cooking, fry the green plantain slices in a skillet with enough oil at 350°F / 175°C for 2 to 3 minutes per side, until golden and tender. Drain and season them with a pinch of salt and the lime juice.
10
10. Remove the bay leaf from the rice and fluff with a fork. Serve the light coconut rice with the chicken covered in roasted bell pepper and pumpkin seed sauce, alongside the green plantain slices.
11
11. If you want a smoother serving consistency, cook the sauce uncovered for 2 to 3 more minutes before serving until it reaches your preferred thickness.
12
12. Taste and adjust with the remaining salt if needed before bringing it to the table.

Chef tips

For deeper flavor, roast the bell pepper until it has well-charred spots before peeling. If you prefer less fat, remove part of the chicken skin after browning while keeping the flavor from the searing step.

Substitutions

You can use toasted sesame seeds instead of part of the pumpkin seeds, although it will change the dish profile and would add sesame as an allergen. Culantro can be replaced with cilantro. If you do not have chicken thighs, use drumsticks and adjust the cooking time according to size.

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
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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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