Honduran Chicken in Toasted Corn and Mint Sauce with Golden Sweet Plantain

Name: Honduran Chicken in Toasted Corn and Mint Sauce with Golden Sweet Plantain
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless chicken thighs or chicken breast in large pieces; 1 cup yellow corn kernels; 2 cups ripe tomatoes, chopped; 1 cup white onion, chopped; 4 cloves garlic, minced; 1/4 cup fresh mint, chopped; 3/4 cup red bell pepper, chopped; 1 tsp annatto powder; 1/2 tsp ground cumin; 1 1/2 cups chicken broth; 3 tbsp sour orange juice or a mix of orange and lime juice; 3 tbsp vegetable oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 large ripe sweet plantains; 1 tbsp grated panela

An original recipe inspired by Honduran flavors: seared chicken simmered in a velvety sauce of toasted corn, tomato, onion, garlic, and fresh mint, served with skillet-caramelized sweet plantain. It has a homey, fragrant, and comforting profile.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless chicken thighs or chicken breast in large pieces (skinless)
120 g yellow corn kernels (puede ser fresh or descongelado)
300 g ripe tomatoes, chopped (without semillas if desired a sauce more suave)
150 g white onion, chopped
12 g garlic, minced
10 g fresh mint, chopped (lightly compacta)
100 g red bell pepper, chopped
4 g annatto powder
2 g ground cumin
360 ml chicken broth
45 ml sour orange juice or a mix of orange and lime juice
45 ml vegetable oil (divided)
8 g salt (or to taste)
2 g black pepper
500 g ripe sweet plantains (pelados and cut en diagonal)
12 g grated panela (optional, for acentuar the dorado of the plátano)

Nutrition facts

per serving

428 kcal

Calories

34 g

Protein

27 g

Carbs

19 g

Fat

3 g

Fiber

24 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. Season the chicken with 1 teaspoon of the salt, black pepper, cumin, and sour orange juice. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a large skillet or sauté pan over medium heat. Add the yellow corn and toast it dry for 4 to 5 minutes, stirring often, until it develops golden spots and a nutty aroma. Remove 2 tablespoons of the toasted corn to use as garnish at the end.
3
3. In the same skillet, add 1 tablespoon of vegetable oil. Add the onion, red bell pepper, and half of the garlic. Cook for 4 minutes until softened. Add the tomatoes and annatto powder; cook 5 minutes more until the tomatoes begin to break down.
4
4. Transfer the cooked vegetable mixture, the remaining toasted corn, and the chicken broth to a blender. Blend until you have a thick, smooth sauce.
5
5. Heat another tablespoon of vegetable oil in the same skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until lightly browned, without fully cooking it through. If you prefer to finish it in the oven, preheat it to 375 °F / 190 °C.
6
6. Pour the blended sauce over the seared chicken. Add the remaining garlic and half of the chopped mint. Once it reaches a gentle simmer, lower the heat to medium-low, cover partially, and cook for 15 minutes, stirring once or twice, until the chicken is fully cooked and the sauce has thickened. If using the oven, transfer to an oven-safe dish and bake for 15 minutes at 375 °F / 190 °C.
7
7. Meanwhile, heat the remaining tablespoon of vegetable oil in another skillet over medium heat. Add the sweet plantains and cook for 2 to 3 minutes per side until deeply golden. Sprinkle in the grated panela during the last minute to create a light caramelized glaze.
8
8. Taste the sauce and adjust with the remaining salt if needed. Add the rest of the mint and stir for only 30 seconds to keep its freshness.
9
9. Serve the chicken hot covered with the toasted corn sauce, garnish with the reserved corn, and plate with the golden sweet plantains on the side.

Chef tips

For a finer sauce, strain it after blending. If the corn is especially sweet, balance it with a few extra drops of lime juice. The plantains should be ripe, with yellow skin and black spots, for the best caramelization.

Substitutions

You can use bone-in chicken, increasing the cooking time by 10 to 15 minutes. If you do not have fresh mint, use cilantro, though the flavor profile will change. Panela can be replaced with brown sugar.

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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