Honduran Chicken in Loroco, Dried Pepper, and Roasted Tomato Sauce with Gentle Coconut Rice

Name: Honduran Chicken in Loroco, Dried Pepper, and Roasted Tomato Sauce with Gentle Coconut 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; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp annatto powder; 2 tbsp vegetable oil; 1.1 lb ripe tomatoes; 6.3 oz white onion; 6 cloves garlic; 0.4 oz dried chile pasa pepper; 1/2 cup loroco buds; 1/2 cup loosely packed fresh cilantro; 3/4 tsp ground cumin; 1 cup chicken broth; 1 1/4 cups long-grain white rice; 13.5 fl oz coconut milk; 3/4 cup water; 1 leaf bay leaf; 1 tbsp butter; 1 tbsp lime juice

An original recipe inspired by Honduran flavors: seared chicken simmered in a silky roasted tomato, loroco, and dried pepper sauce, served with gentle, aromatic coconut rice. It is homey, comforting, and rooted in Catracho flavor without copying a classic dish.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-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)
3 g annatto powder (for sazonar the chicken)
30 ml vegetable oil (divided)
500 g ripe tomatoes (cut a the mitad)
180 g white onion (the mitad en trozos large and the mitad chopped fina)
18 g garlic (4 cloves whole and 2 chopped)
12 g dried chile pasa pepper (without semillas)
60 g loroco buds (fresh or descongelado)
15 g fresh cilantro (chopped)
2 g ground cumin (for the sauce)
240 ml chicken broth (for the sauce)
240 g long-grain white rice (enjuagado and escurrido)
400 ml coconut milk (without sugar)
180 ml water (for the arroz)
1 unit bay leaf (for the arroz)
14 g butter (for the arroz)
15 ml lime juice (for terminar)

Nutrition facts

per serving

612 kcal

Calories

32 g

Protein

43 g

Carbs

34 g

Fat

3 g

Fiber

40 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

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, half of the onion cut into large chunks, and 4 whole garlic cloves on a sheet pan. Add the dried chile pasa and drizzle with 1 tablespoon vegetable oil. Roast for 18 to 20 minutes until the tomatoes are well browned and the pepper has softened slightly, watching carefully so it does not burn.
2
2. While the sauce base roasts, pat the chicken thighs dry and season them with 1 teaspoon salt, black pepper, and annatto powder.
3
3. Heat a wide skillet or braiser over medium-high heat. Add the remaining 1 tablespoon vegetable oil and sear the chicken for 4 to 5 minutes per side until the skin is deeply golden. Remove the chicken and set aside.
4
4. Transfer the roasted tomatoes, roasted onion, roasted garlic, chile pasa, ground cumin, and chicken broth to a blender. Blend until smooth.
5
5. In the same skillet used for the chicken, sauté the finely chopped remaining onion and the 2 chopped garlic cloves for 2 to 3 minutes. Carefully pour in the blended sauce, then add the loroco, half of the chopped cilantro, and 1/2 teaspoon salt. Cook for 5 minutes over medium heat, stirring occasionally.
6
6. Return the chicken to the skillet with the skin side up. Reduce to medium-low heat, partially cover, and cook for 25 to 30 minutes until the chicken is tender and reaches an internal temperature of 74 °C / 165 °F. Stir in the lime juice at the end.
7
7. For the gentle coconut rice, melt the butter in a medium pot over medium heat. Add the white rice and toast it for 1 minute. Pour in the coconut milk, water, bay leaf, and the remaining 1 teaspoon salt. Once it comes to a boil, reduce to very low heat, cover, and cook for 18 to 20 minutes until the rice is tender.
8
8. Turn off the heat and let the rice rest, covered, for 5 minutes. Remove the bay leaf and fluff with a fork.
9
9. Serve a portion of coconut rice, place the chicken on top or alongside, spoon over plenty of loroco sauce, and finish with the remaining chopped cilantro.

Chef tips

If the chile pasa is very dry, soak it in hot water for 10 minutes before roasting. For a smoother sauce, strain it after blending. Cook the loroco just enough to preserve its floral, herbal aroma.

Substitutions

You can use cut-up whole chicken instead of thighs. If fresh loroco is unavailable, use frozen loroco. The butter in the rice can be replaced with vegetable oil for a dairy-free version.

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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