Honduran Chicken in Loroco and Toasted Corn Sauce with Chipilín Rice and Golden Fried Sweet Plantain

Instructions

1. 1

   1. Season the chicken with 5 g (1 tsp) salt, 1 g (1/2 tsp) black pepper, cumin, annatto powder, and 15 ml (1 tbsp) lime juice. Let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a medium pot over medium heat. Add 15 ml (1 tbsp) vegetable oil and sauté half of the onion and half of the garlic for 2 minutes, until softened but not overly browned.

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   3. Stir in the white rice and toast it for 1 minute. Add the chipilín, 180 ml (3/4 cup) chicken broth, 240 ml (1 cup) water, and 2 g (1/2 tsp) salt. When it comes to a boil, reduce to low, cover, and cook for 15 minutes.

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   4. Turn off the heat and let the rice rest, covered, for 10 more minutes. Fluff with a fork and mix in 10 g (1/4 cup) chopped culantro or cilantro.

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   5. While the rice cooks, heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and cook the yellow corn for 4 to 5 minutes, stirring occasionally, until lightly charred in spots. Remove 2 tablespoons for garnish and reserve the rest.

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   6. In the same skillet, add another 15 ml (1 tbsp) vegetable oil. Add the chicken and sear for 3 to 4 minutes per side until well browned. Reduce heat to medium and cook 3 more minutes, or until the center reaches 165°F/74°C. Remove the chicken and keep covered.

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   7. In the same skillet over medium heat, add the remaining onion, remaining garlic, and green bell pepper. Sauté for 3 minutes. Add the loroco and cook 2 more minutes to release its aroma.

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   8. Stir in the toasted corn, the remaining 180 ml (3/4 cup) chicken broth, and the cream. Cook over medium-low heat for 4 minutes, stirring, until the sauce comes together. Add the remaining 5 ml (1 tsp) lime juice, 1 g (1/2 tsp) black pepper, and 1 g (1/4 tsp) salt, or adjust to taste.

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   9. Carefully blend half of the sauce and return it to the skillet for a creamy texture with some chunks remaining. Add the remaining 10 g (1/4 cup) culantro or cilantro and stir.

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    10. Return the chicken to the skillet and spoon the sauce over it. Cook over low heat for 2 minutes so it absorbs flavor without boiling hard.

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    11. In another skillet, melt the butter over medium heat. Add the ripe plantain slices and cook 2 to 3 minutes per side until golden and caramelized, watching carefully so they do not burn.

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    12. Serve a portion of chipilín rice, place the chicken with plenty of loroco and toasted corn sauce on top or alongside, and add the golden sweet plantain. Finish with the reserved toasted corn over the top.