Honduran Chicken in Toasted Corn and Cilantro Sauce with Green Plantain Cakes

Name: Honduran Chicken in Toasted Corn and Cilantro Sauce with Green Plantain Cakes
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 cups yellow corn kernels; 2 whole green plantains; 1 cup white onion; 1 cup red bell pepper; 5 cloves garlic; 1/2 cup fresh cilantro; 1 1/2 cups chicken broth; 1/2 cup heavy cream; 1/3 cup pre-cooked cornmeal; 1 large egg; 4 tbsp vegetable oil; 1 tbsp butter; 1 tsp ground cumin; 1 tsp ground annatto; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lime juice

An original main dish inspired by Honduran flavors: browned chicken thighs finished in a creamy toasted corn, fresh cilantro, and sweet pepper sauce, served with crispy green plantain cakes. It has a homey, aromatic, and comforting profile.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
200 g yellow corn kernels (fresh or descongelado)
2 unit green plantains (pelados and cut en trozos)
150 g white onion (divided; parte diced and parte sliced finas)
120 g red bell pepper (in strips or cubes)
15 g garlic (chopped)
20 g fresh cilantro (chopped)
360 ml chicken broth (low sodium if possible)
120 ml heavy cream (for suavizar the sauce)
40 g pre-cooked cornmeal (for ligar the tortitas)
1 unit egg (beaten)
60 ml vegetable oil (divided for dorar and frying)
15 g butter (for the sauce)
2 g ground cumin
2 g ground annatto
8 g salt (or to taste, divided)
2 g black pepper
15 ml lime juice (freshly squeezed)

Nutrition facts

per serving

590 kcal

Calories

33 g

Protein

38 g

Carbs

34 g

Fat

4 g

Fiber

34 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

DairyEggs

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Season the chicken with 1 teaspoon of the salt, black pepper, cumin, annatto, and lime juice. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil. Add the yellow corn and cook for 6 to 8 minutes, stirring, until it develops golden spots and a toasted aroma. Remove half of the corn for the sauce and reserve the other half for finishing the dish.
3
3. In the same skillet add the butter, half of the diced onion, half of the garlic, and half of the red bell pepper. Sauté for 3 minutes. Stir in the portion of corn reserved for the sauce and 1 cup of the chicken broth. Cook for 4 minutes. Transfer the mixture to a blender, add the cream and half of the cilantro, and blend until smooth.
4
4. Wipe out the skillet and heat 1 more tablespoon of vegetable oil. Brown the chicken for 3 to 4 minutes per side until well seared. Transfer it to a baking dish or tray and bake for 12 to 15 minutes at 200 °C / 400 °F, until fully cooked through.
5
5. While the chicken is in the oven, boil the green plantain pieces in water with a pinch of salt for 12 to 15 minutes, until tender. Drain and mash them in a bowl with the beaten egg, pre-cooked cornmeal, 1 tablespoon finely chopped onion, and a pinch of salt.
6
6. Shape 8 small plantain cakes. Heat 2 tablespoons of vegetable oil in a skillet over medium heat and fry them for 3 to 4 minutes per side until golden and crisp. Transfer to paper towels.
7
7. In a small saucepan or in the same clean skillet, heat the blended sauce with the remaining chicken broth. Cook for 4 to 5 minutes over medium-low heat until slightly thickened. Add the remaining onion, remaining red bell pepper, and remaining garlic; cook for 2 minutes so they soften but keep some texture. Adjust with the remaining salt.
8
8. Return the baked chicken to the sauce and cook 2 more minutes so it absorbs the flavors. Sprinkle the reserved toasted corn and the remaining chopped cilantro over the top.
9
9. Serve the chicken hot with plenty of toasted corn sauce and the freshly made green plantain cakes on the side.

Chef tips

For a deeper sauce, toast the corn until some kernels are deeply golden. If the plantain cools too much before shaping the cakes, add 1 or 2 tablespoons of chicken broth to soften the mash.

Substitutions

You can use chicken breast instead of thighs, taking care not to overcook it. If you do not have heavy cream, use evaporated milk for a lighter sauce. Culantro can be replaced with cilantro if that is what you have available locally.

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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