Honduran chicken in chipilín and toasted corn sauce with savory coconut rice and radish slaw

Name: Honduran chicken in chipilín and toasted corn sauce with savory coconut rice and radish slaw
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.75 lb chicken thighs, boneless or bone-in; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground annatto; 2 tbsp vegetable oil; 3/4 cup yellow corn kernels; 1 cup white onion; 4 cloves garlic; 1 cup red bell pepper; 1 cup ripe tomato; 1 packed cup fresh chipilín leaves; 1 2/3 cups coconut milk; 1 cup chicken broth; 1/2 tsp ground cumin; 1 1/4 cups long-grain white rice; 1 cup water; 1 cup radishes; 2 cups green cabbage; 3 tbsp lime juice; 1 tbsp white vinegar; 1/4 cup fresh cilantro; 2 tsp grated panela

Original Honduran-inspired main dish featuring browned chicken thighs simmered in a creamy chipilín and toasted corn sauce with aromatic vegetables, served with savory coconut rice and a fresh radish-lime slaw.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

800 g chicken thighs, boneless or bone-in (skinless preferiblemente)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g ground annatto (for sazonar the chicken)
30 ml vegetable oil (divided)
120 g yellow corn kernels (fresh or descongelado)
150 g white onion (finely chopped, divided)
12 g garlic (chopped, divided)
120 g red bell pepper (en cubitos, divided)
180 g ripe tomato (chopped)
35 g fresh chipilín leaves (solo leaves, lavadas)
400 ml coconut milk (divided)
240 ml chicken broth (for the sauce)
1 g ground cumin
240 g long-grain white rice (enjuagado)
240 ml water (for the arroz)
120 g radishes (thinly sliced finas)
150 g green cabbage (finely grated)
45 ml lime juice (freshly squeezed)
15 ml white vinegar
10 g fresh cilantro (chopped)
8 g grated panela (for balancear the curtido)

Nutrition facts

per serving

620 kcal

Calories

33 g

Protein

43 g

Carbs

35 g

Fat

4 g

Fiber

39 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. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, and ground annatto. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a large skillet or wide pot over medium-high heat with 15 ml (1 tbsp) vegetable oil. Brown the chicken for 4 to 5 minutes per side until nicely colored. Transfer to a plate; it does not need to be fully cooked yet.
3
3. In the same skillet, add the yellow corn kernels and toast them for 3 to 4 minutes, stirring, until lightly charred in spots. Reserve 2 tablespoons of the toasted corn for garnish.
4
4. Add half of the onion, half of the garlic, and half of the red bell pepper to the skillet. Cook for 3 minutes. Stir in the tomato and ground cumin, and cook 4 more minutes until the tomato softens.
5
5. Transfer that mixture to a blender with the fresh chipilín leaves, 240 ml (1 cup) coconut milk, and 240 ml (1 cup) chicken broth. Blend until smooth.
6
6. Return the skillet to medium heat with the blended sauce. Add the chicken back in with any juices. Once it reaches a gentle simmer, reduce the heat, partially cover, and cook for 20 to 25 minutes, until the chicken reaches a safe internal temperature of 74°C/165°F and the sauce thickens slightly.
7
7. Meanwhile, make the savory coconut rice. In a medium saucepan, heat the remaining 15 ml (1 tbsp) vegetable oil over medium heat. Sauté the remaining onion, remaining garlic, and remaining red bell pepper for 2 to 3 minutes.
8
8. Add the rinsed long-grain white rice and stir for 1 minute to lightly toast it. Pour in the remaining 160 ml (2/3 cup) coconut milk, the water, and 2 g (about 1/2 tsp) salt. Bring to a boil, reduce to very low 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 before fluffing with a fork.
9
9. For the slaw, combine the radishes, green cabbage, lime juice, white vinegar, grated panela, fresh cilantro, and the remaining 2 g (about 1/4 tsp) salt in a bowl. Lightly massage with your hands or a spoon and let sit for 10 minutes.
10
10. If you want to finish the chicken in the oven for a lightly glazed top, transfer it to an oven-safe dish and bake for 5 minutes at 220°C/425°F. This step is optional.
11
11. Serve a bed of savory coconut rice, place the chicken on top or alongside with plenty of chipilín-toasted corn sauce, and finish with the reserved toasted corn. Serve with the radish and cabbage slaw.

Chef tips

Toast the corn well to deepen the sauce flavor. If the chipilín is very tender, add it at the end of blending to preserve its green color. Let the rice rest covered so it stays fluffy.

Substitutions

If you cannot find chipilín, you may use a mix of baby spinach and a little cilantro to keep an herbal profile, though the flavor will change. Panela can be replaced with brown sugar. Chicken thighs may be replaced with chicken breast, reducing the cooking time slightly.

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
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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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