Honduran Chicken in Toasted Corn, Chipotle and Nance Sauce with Cilantro Rice

Name: Honduran Chicken in Toasted Corn, Chipotle and Nance Sauce with Cilantro Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 2 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 cup cooked dried corn or drained hominy; 3.5 oz nance fruit; 1 tbsp chipotle peppers in adobo; 1 medium ripe tomato; 1 cup white onion; 4 cloves garlic; 1/2 cup fresh cilantro; 1/2 tsp ground cumin; 2 cups chicken broth; 1 cup long-grain white rice; 1 cup water; 1 tbsp lime juice; 1 tbsp butter

An original recipe inspired by Honduran flavors: chicken thighs seared and simmered in a velvety sauce of toasted corn, nance fruit, and chipotle, served with cilantro-scented rice. It brings together sweet, smoky, and gently tangy notes in a comforting homemade dish.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

900 g bone-in, skin-on chicken thighs (limpios)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g annatto powder
30 ml vegetable oil (divided)
140 g cooked dried corn or drained hominy (for tostar and licuar)
100 g nance fruit (without semilla, fresh or descongelado)
20 g chipotle peppers in adobo (chopped fino)
180 g ripe tomato (chopped)
150 g white onion (chopped, divided)
12 g garlic (chopped, divided)
20 g fresh cilantro (chopped, divided)
1 g ground cumin
480 ml chicken broth (divided)
200 g long-grain white rice (enjuagado)
240 ml water (for the arroz)
15 ml lime juice
14 g butter

Nutrition facts

per serving

590 kcal

Calories

33 g

Protein

39 g

Carbs

32 g

Fat

3 g

Fiber

36 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. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, and annatto powder. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a large skillet or wide pot over medium heat. Add 15 ml (1 tbsp) vegetable oil and toast the cooked corn for 6 to 8 minutes, stirring, until it develops golden spots and a nutty aroma. Remove and set aside.
3
3. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil. Sear the chicken skin-side down for 5 to 6 minutes, then 3 minutes on the other side, until nicely browned. Remove and reserve.
4
4. In the rendered fat, sauté half of the onion and half of the garlic for 2 to 3 minutes. Add the tomato, chipotle in adobo, cumin, and nance. Cook for 4 minutes, lightly pressing the nance so it releases flavor.
5
5. Transfer the toasted corn, the tomato-nance mixture, 240 ml (1 cup) chicken broth, and half of the cilantro to a blender. Blend until you have a thick, fairly smooth sauce.
6
6. Return the sauce to the skillet and cook over medium heat for 3 minutes, stirring so it does not stick. Adjust with 2 g (1/4 tsp) salt if needed.
7
7. Return the chicken to the skillet with the sauce. Add the remaining 240 ml (1 cup) chicken broth, cover partially, and cook over medium-low heat for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F / 74°C.
8
8. Meanwhile, make the rice. In a medium saucepan, melt the butter over medium heat and sauté the remaining onion and garlic for 2 minutes. Stir in the rice and cook for 1 minute.
9
9. Add the water and 2 g (1/4 tsp) salt and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and let it rest covered for 10 minutes.
10
10. Mix the rice with the lime juice and the remaining cilantro to perfume it and fluff the grains with a fork.
11
11. If you want a more golden finish, place the chicken with some sauce in an oven-safe dish and bake uncovered for 8 minutes at 425°F / 220°C. This step is optional.
12
12. Serve the cilantro rice on each plate and arrange the chicken on top or alongside with plenty of toasted corn, chipotle, and nance sauce.

Chef tips

Toast the corn well so the sauce develops deep flavor. If the nance is very tart, add an extra spoonful of chopped tomato for balance. Blending the sauce longer will make it smoother and more refined.

Substitutions

If you cannot find nance, you may use tart yellow plum or a mix of apricot with a few extra drops of lime, though the flavor will change. The butter in the rice can be replaced with oil for a dairy-free version. You can use skinless chicken, but the sauce will have less flavor from the initial browning.

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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