Honduran Chicken in Jocote, Annatto and Sweet Corn Sauce with Green Banana Tostones

Instructions

1. 1

   1. In a bowl, season the chicken thighs with 4 g (3/4 tsp) of the salt, the black pepper, 3 g (1 tsp) of the ground annatto, half of the chopped garlic, and the lime juice. Mix well and let rest for 15 minutes in the refrigerator.

2. 2

   2. Place the green bananas in a pot with the water and 2 g (1/4 tsp) of salt. Cook over medium heat for 15 to 18 minutes, until tender but still firm. Drain, let cool for 5 minutes, and cut into 4 to 5 cm (1 1/2 to 2 inch) pieces.

3. 3

   3. While the bananas cook, heat 30 ml (2 tbsp) of vegetable oil in a wide skillet or pot over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until nicely colored. Remove and set aside.

4. 4

   4. In the same skillet, add the white onion, red sweet pepper, and the remaining garlic. Cook for 4 minutes, stirring, until the onion looks translucent.

5. 5

   5. Add the ripe tomato, ripe jocotes, sweet corn kernels, and the remaining 3 g (1 tsp) ground annatto. Cook over medium heat for 5 minutes so the jocote softens and releases its juices.

6. 6

   6. Stir in the chicken broth and half of the fresh cilantro. Cook 3 minutes more. Then carefully blend the mixture until you have a thick, fairly smooth sauce.

7. 7

   7. Return the sauce to the skillet and add the seared chicken with its juices. Once it reaches a gentle simmer, lower the heat, cover, and cook for 20 minutes, or until the chicken reaches an internal temperature of 74°C and 165°F.

8. 8

   8. While the chicken finishes cooking, heat the remaining vegetable oil in a skillet over medium heat. Flatten the cooked banana pieces with a cup or press to form thick tostones. Fry them for 2 to 3 minutes per side, until golden and crisp around the edges. Season with the remaining 2 g (1/2 tsp) salt.

9. 9

   9. Uncover the chicken and cook 3 to 5 minutes more if you want a more concentrated sauce. Adjust salt if needed and add the rest of the fresh cilantro.

10. 10

    10. Serve the chicken covered with the jocote, annatto, and sweet corn sauce, with the green banana tostones and lime wedges on the side for squeezing over the top.