Honduran Chicken in Loroco and Toasted Corn Sauce with Savory Coconut Rice and Radish Salad

Name: Honduran Chicken in Loroco and Toasted Corn Sauce with Savory Coconut Rice and Radish Salad
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp ground annatto; 4 cloves garlic; 2 tbsp lime juice; 3 tbsp vegetable oil; 1 cup corn kernels; 3 oz loroco buds; 1 cup white onion; 1 cup red bell pepper; 1 2/3 cups coconut milk; 1 1/2 cups chicken broth; 1/2 tsp ground cumin; 1/4 cup fresh cilantro; 1 1/4 cups long-grain white rice; 1 cup radishes; 1/2 cup red onion; 1 tbsp white vinegar; 1 tsp sugar

An original recipe inspired by Honduran flavors: golden chicken thighs finished in a creamy loroco, toasted corn, and sweet pepper sauce, served with savory coconut rice and a fresh radish, red onion, and lime salad.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (en trozos large)
8 g salt (divided)
2 g black pepper (freshly ground)
4 g ground annatto (for sazonar the chicken)
12 g garlic (chopped, divided)
30 ml lime juice (divided)
45 ml vegetable oil (divided)
120 g corn kernels (fresh or descongelados)
80 g loroco buds (limpio)
150 g white onion (chopped)
120 g red bell pepper (diced small)
400 ml coconut milk (divided)
360 ml chicken broth (divided)
1 g ground cumin
12 g fresh cilantro (chopped, divided)
240 g long-grain white rice (enjuagado)
120 g radishes (sliced finas)
60 g red onion (en pluma fina)
15 ml white vinegar
4 g sugar

Nutrition facts

per serving

610 kcal

Calories

32 g

Protein

48 g

Carbs

31 g

Fat

4 g

Fiber

44 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
1. In a bowl, season the chicken with 1 teaspoon salt, black pepper, annatto, half of the chopped garlic, and 1 tablespoon lime juice. Mix well and let rest for 15 minutes in the refrigerator.
2
2. While the chicken rests, heat a large skillet or griddle over medium-high heat. Add the corn kernels and toast for 4 to 6 minutes, stirring, until lightly charred in spots. Reserve half of the toasted corn and place the other half in a blender.
3
3. Add 120 ml (1/2 cup) coconut milk, 120 ml (1/2 cup) chicken broth, and cumin to the blender. Blend until slightly thick and smooth. Set aside.
4
4. In a medium pot, heat 1 tablespoon oil over medium heat. Add the rice and sauté for 2 minutes. Stir in 280 ml coconut milk, 240 ml (1 cup) chicken broth, and 1/2 teaspoon salt. Bring to a boil, reduce heat, cover, and cook for 18 minutes, until tender. Turn off the heat and let rest, covered, for 5 minutes.
5
5. In a large deep skillet, heat 2 tablespoons oil over medium-high heat. Brown the chicken for 4 to 5 minutes per side, until well colored and it reaches an internal temperature of 165°F / 74°C. Remove and set aside.
6
6. In the same skillet, reduce to medium heat and cook the white onion and red bell pepper for 4 minutes. Add the remaining garlic and cook 30 seconds more.
7
7. Add the loroco and cook for 2 minutes. Pour in the blended toasted corn sauce, the remaining chicken broth, and the remaining coconut milk. Cook for 4 to 5 minutes, stirring, until the sauce thickens slightly.
8
8. Return the chicken to the skillet along with the reserved toasted corn. Cook for 5 minutes over medium-low heat so the chicken absorbs the sauce. Add half of the chopped cilantro and adjust with the remaining salt if needed.
9
9. For the salad, combine the radishes, red onion, vinegar, sugar, the remaining tablespoon of lime juice, and a pinch of salt in a bowl. Let stand for 10 minutes.
10
10. Fluff the rice with a fork and mix in the remaining cilantro. Serve the chicken with plenty of sauce, alongside the savory coconut rice and the radish salad.

Chef tips

Toast the corn well to build a deeper, lightly smoky flavor. If the loroco is very strong, rinse it lightly before using.

Substitutions

You can use chicken breast instead of thighs, being careful not to overcook it. If fresh loroco is unavailable, use well-drained frozen loroco. Cilantro can be replaced with parsley, though the flavor profile will be less traditional.

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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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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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