Honduran Chicken in Roasted Tomatillo, Loroco and Cream Sauce with Green Banana Tostones

Name: Honduran Chicken in Roasted Tomatillo, Loroco and Cream Sauce with Green Banana Tostones
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 6 cloves garlic; 1 tsp annatto powder; 4 tbsp vegetable oil; 14 oz tomatillos; 1 1/4 cups white onion; 1 cup green sweet pepper; 1/2 cup loroco buds; 3/4 cup table cream; 1 cup chicken broth; 1/4 cup fresh cilantro; 4 medium green bananas; 4 cups water; 2 tbsp lime juice

An original recipe inspired by Honduran flavors: golden, juicy chicken served with a silky roasted tomatillo, loroco and cream sauce, alongside crispy green banana tostones. It brings together gentle tanginess, floral notes and a traditional side with bold character.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
18 g garlic (4 cloves chopped for the sauce and 2 cloves machacados for the tostones)
3 g annatto powder
60 ml vegetable oil (divided)
400 g tomatillos (without peel and lavados)
180 g white onion (en plumas finas)
120 g green sweet pepper (in strips)
60 g loroco buds (fresh or descongelado)
180 ml table cream (tipo cream centroamericana)
240 ml chicken broth
12 g fresh cilantro (chopped)
600 g green bananas (pelados)
1000 ml water (for hervir the guineos)
30 ml lime juice (for the tostones)

Nutrition facts

per serving

465 kcal

Calories

31 g

Protein

24 g

Carbs

28 g

Fat

4 g

Fiber

20 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 425 °F / 220 °C. Place the tomatillos on a baking tray and roast for 15 to 18 minutes, until softened and lightly blistered.
2
2. Meanwhile, season the chicken with 1 teaspoon salt, black pepper, ground cumin, annatto powder and 2 chopped garlic cloves. Mix well so all pieces are coated.
3
3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Brown the chicken for 4 to 5 minutes per side, until well colored. Remove and set aside on a plate.
4
4. In the same skillet, add 1 tablespoon vegetable oil. Sauté the white onion, green sweet pepper and the remaining 2 chopped garlic cloves for 4 minutes, until fragrant and slightly softened.
5
5. Blend the roasted tomatillos with the chicken broth until smooth. Pour the mixture into the skillet with the onion and sweet pepper.
6
6. Add the loroco and cook the sauce for 5 minutes over medium heat. Stir in the cream and the remaining 1/2 teaspoon salt, mixing until the sauce turns silky.
7
7. Return the chicken to the skillet, cover, and cook over medium-low heat for 10 to 12 minutes, until the chicken is fully cooked and reaches an internal temperature of 165 °F / 74 °C. Stir in the fresh cilantro at the end.
8
8. While the sauce finishes cooking, place the green bananas in a pot with the water. Boil over medium heat for 10 to 12 minutes, until just tender but still firm. Drain well.
9
9. Cut each banana into thick pieces. Flatten each piece with a toston press or the bottom of a glass to form disks. Toss them with the lime juice, the 2 crushed garlic cloves and a pinch of salt.
10
10. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Cook the tostones for 3 to 4 minutes per side, turning them, until golden and crisp.
11
11. Serve the chicken hot with plenty of loroco-tomatillo sauce and the freshly made green banana tostones on the side.

Chef tips

If loroco tastes too strong for your preference, rinse it lightly before using. For a thicker sauce, let it simmer uncovered for 2 to 3 extra minutes before returning the chicken.

Substitutions

You can use chicken breast instead of thighs, taking care not to overcook it. If green bananas are unavailable, use green plantains. The cream can be replaced with mild sour cream, though the sauce will be slightly tangier and shinier.

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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