Honduran Chicken in Green Banana, Sesame and Cilantro Sauce with Coconut Rice and Pickled Cucumber

Instructions

1. 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.

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   2. Heat a wide skillet or braiser over medium heat. Add 15 ml (1 tbsp) vegetable oil and toast the sesame seeds for 1 to 2 minutes, stirring constantly until fragrant. Remove and set aside.

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   3. In the same skillet, add the sliced green banana and cook for 3 minutes, turning once. Add 60 g (about 1/2 cup) of the onion, 2 garlic cloves, and 120 g (about half) of the tomatoes. Cook for 4 minutes until softened.

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   4. Transfer the cooked banana, toasted sesame, sautéed vegetables, cumin, half of the cilantro, and 240 ml (1 cup) chicken broth to a blender. Blend until smooth. Set aside.

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   5. Pat the chicken dry with paper towels if needed. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil and brown the chicken over medium heat for 4 to 5 minutes per side, until the skin is nicely colored. Remove and set aside.

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   6. In the same skillet, sauté the remaining onion, the remaining garlic, and half of the sweet pepper for 3 minutes. Add the remaining tomatoes and cook 4 minutes more until a juicy base forms.

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   7. Pour the blended sauce into the skillet, add the remaining 240 ml (1 cup) chicken broth, and stir well. Return the chicken to the skillet along with any juices. Once it reaches a gentle simmer, lower the heat, partially cover, and cook for 25 to 30 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C.

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   8. While the chicken cooks, make the coconut rice. In a medium pot combine the rice, coconut milk, water, and 2 g (1/2 tsp) salt. Bring to a gentle boil, cover, reduce to very low heat, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes before fluffing.

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   9. For the quick pickled cucumber, combine the cucumber, white vinegar, sugar, dried oregano, 2 g (1/2 tsp) salt, and the remaining sweet pepper in a bowl. Toss well and let stand for at least 10 minutes.

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    10. Uncover the chicken and cook 3 to 5 more minutes if you want a thicker sauce. Adjust salt if needed and stir in the remaining cilantro at the end to keep its fresh aroma.

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    11. Serve a portion of coconut rice, place the chicken with plenty of green banana sauce on top or alongside, and add the pickled cucumber chilled or at room temperature.