Honduran Chicken in Roasted Jicama, Sweet Pepper and Cilantro Sauce with Red Bean Rice

Name: Honduran Chicken in Roasted Jicama, Sweet Pepper and Cilantro Sauce with Red Bean Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 12 oz jicama; 1 1/2 cups red sweet pepper; 2 medium ripe tomatoes; 1 cup white onion; 4 cloves garlic; 3/4 cup fresh cilantro; 1 tsp annatto powder; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 2 tbsp lime; 3 tbsp vegetable oil; 1 3/4 tsp salt; 1/2 tsp black pepper; 1 cup long-grain white rice; 1 cup cooked red beans; 1 1/2 cups water; 1 leaf bay leaf

An original recipe inspired by Honduran flavors: browned chicken thighs simmered in a silky sauce of roasted jicama, sweet pepper, tomato, and cilantro, served over red bean rice with a touch of lime. It brings together gentle vegetable sweetness, herbal freshness, and the comforting spirit of Honduran home cooking.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (limpios)
350 g jicama (pelada and diced)
180 g red sweet pepper (in strips gruesas)
250 g ripe tomatoes (partidos a the mitad)
150 g white onion (en plumas)
12 g garlic (pelado)
20 g fresh cilantro (chopped, divided)
4 g annatto powder (divided)
2 g ground cumin
1 g dried oregano
30 ml lime (juice, divided)
45 ml vegetable oil (divided)
10 g salt (or to taste, divided)
2 g black pepper
220 g long-grain white rice (enjuagado)
240 g cooked red beans (1/2 cup de su caldo)
360 ml water (for the arroz)
1 unit bay leaf

Nutrition facts

per serving

588 kcal

Calories

32 g

Protein

47 g

Carbs

29 g

Fat

6 g

Fiber

41 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
Preheat the oven to 220 °C / 425 °F. Place the jicama, red sweet pepper, tomatoes, half of the onion, and the garlic on a baking tray. Drizzle with 15 ml (1 tbsp) vegetable oil and sprinkle with 2 g (1/2 tsp) annatto. Roast for 22 minutes, until the tomatoes and pepper are very soft and the jicama is lightly golden.
2
While the vegetables roast, pat the chicken thighs dry and season them with 5 g (about 1 tsp) salt, black pepper, cumin, oregano, and half of the lime juice.
3
Heat 15 ml (1 tbsp) vegetable oil in a wide pot or deep skillet over medium-high heat. Brown the chicken thighs skin-side down for 5 to 6 minutes, then turn and cook 3 more minutes. Remove and set aside.
4
Transfer the roasted jicama, red sweet pepper, tomatoes, roasted onion, roasted garlic, and half of the cilantro to a blender. Add 120 ml (1/2 cup) of the bean cooking liquid and blend until smooth and thick.
5
In the same pot used for the chicken, pour in the blended sauce. Cook over medium heat for 4 minutes, stirring. Add the remaining annatto and adjust with a pinch of salt if needed.
6
Return the chicken thighs to the pot, cover, and cook over medium-low heat for 20 minutes, until the chicken is fully cooked and tender in the sauce.
7
For the red bean rice, heat the remaining oil in a saucepan. Sauté the remaining onion for 2 minutes. Add the white rice and stir for 1 minute to lightly toast it.
8
Add the cooked red beans with their liquid, the water, the bay leaf, and the remaining salt. Bring to a boil, then reduce the heat, cover, and cook for 18 minutes, or until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.
9
Stir the remaining lime juice and the rest of the cilantro into the chicken sauce just before serving to keep the flavor bright.
10
Serve a bed of red bean rice and top with the chicken and plenty of roasted jicama and sweet pepper sauce.

Chef tips

If you want a finer sauce, strain it after blending. For a deeper roasted flavor, let some edges of the jicama and sweet pepper darken slightly in the oven without burning.

Substitutions

You can use skinless chicken if you prefer a lighter version. Red sweet pepper can be replaced with orange or yellow sweet pepper. If you do not have red beans, use cooked red kidney beans for a similar result.

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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