Honduran Chicken in Toasted Corn and Loroco Sauce with Rustic Yuca Mash and Radish Chimol

Name: Honduran Chicken in Toasted Corn and Loroco Sauce with Rustic Yuca Mash and Radish Chimol
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; 1/2 tsp black pepper; 1 tsp ground annatto; 2 tbsp vegetable oil; 1/2 cup dried white corn or tortilla corn kernels; 1 cup white onion; 4 cloves garlic; 2 medium ripe tomatoes; 1/3 cup loroco buds; 1/2 cup culantro or fresh cilantro; 2 cups chicken broth; 2 lb peeled yuca; 2 tbsp butter; 1/2 cup milk; 1 cup radishes; 3 tbsp lime juice; 1 tbsp white vinegar; 1/2 cup red sweet pepper; 1/4 tsp ground cumin

Original main dish inspired by Honduran flavors: golden-seared chicken simmered in a silky sauce of toasted corn, loroco, tomato, and cilantro, served with rustic yuca mash and a fresh radish chimol for crunchy, tangy contrast.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g ground annatto (for sazonar the chicken)
30 ml vegetable oil (divided)
70 g dried white corn or tortilla corn kernels (tostado lightly en pan)
150 g white onion (chopped; mitad for sauce and mitad for chimol)
12 g garlic (chopped; divided)
300 g ripe tomatoes (chopped; divided)
35 g loroco buds (fresh or descongelado)
20 g culantro or fresh cilantro (chopped; divided)
480 ml chicken broth (low sodium if possible)
900 g peeled yuca (en trozos medium, without fibra central dura)
30 g butter (for the puree)
120 ml milk (hot, for the puree)
120 g radishes (en cubitos small)
45 ml lime juice (freshly squeezed)
15 ml white vinegar (for the chimol)
80 g red sweet pepper (chopped fino)
1 g ground cumin (for the sauce)

Nutrition facts

per serving

510 kcal

Calories

33 g

Protein

39 g

Carbs

24 g

Fat

5 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

Dairy

Instructions

1
1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, and ground annatto. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a large skillet or wide pot over medium heat. Add 1 tablespoon vegetable oil and toast the corn for 4 to 6 minutes, stirring constantly, until nutty and lightly golden in spots. Remove and let cool slightly.
3
3. Blend the toasted corn with 1/2 cup onion, 2 garlic cloves, half of the tomatoes, the cumin, and 1 1/2 cups (360 ml) chicken broth until as smooth as possible. Set aside.
4
4. In the same skillet, add the remaining tablespoon of oil and brown the chicken over medium-high heat for 3 to 4 minutes per side, without fully cooking it. Transfer to a plate.
5
5. Reduce to medium heat. Add the remaining onion to the skillet and cook for 3 minutes. Stir in the remaining garlic and cook 30 seconds more. Add the remaining tomatoes and cook for 4 minutes until softened.
6
6. Pour the blended toasted corn sauce into the skillet and add the remaining broth. Cook for 5 minutes, stirring often, until slightly thickened.
7
7. Stir in the loroco and half of the culantro. Return the chicken and any juices to the skillet. Cover and cook over medium-low heat for 18 to 22 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F/74°C.
8
8. Meanwhile, place the yuca in a pot with enough water to cover and add 2 g (1/4 tsp) salt. Bring to a boil and cook over medium heat for 20 to 25 minutes until very tender. Drain, remove any tough inner fibers, and mash with the butter, warm milk, and 2 g (1/4 tsp) salt until rustic and fluffy.
9
9. For the radish chimol, mix the radishes, red sweet pepper, lime juice, white vinegar, remaining culantro, a pinch of salt, and, if desired, 1 tablespoon of warm sauce liquid to tie the flavors together. Let stand for 5 minutes.
10
10. Taste the chicken sauce and adjust the salt if needed. If you want a thicker sauce, simmer uncovered for 2 to 3 more minutes.
11
11. Serve a base of rustic yuca mash, top with the chicken and plenty of toasted corn and loroco sauce, and finish with a generous spoonful of fresh radish chimol.
12
12. If you need to hold the dish warm before serving, keep it in a 200°F/95°C oven for up to 10 minutes, well covered so the chicken does not dry out.

Chef tips

Toast the corn patiently; that step creates the sauce’s deep flavor. If the loroco is very strong, rinse it lightly before using. The yuca mash should stay rustic rather than completely smooth.

Substitutions

You can use chicken breast instead of thighs, slightly reducing the cooking time. If loroco is unavailable, use a small mix of finely chopped zucchini and extra culantro for herbal freshness, though the flavor will differ. The milk can be replaced with more broth for a dairy-free version, and the butter with vegetable oil.

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
View on Amazon
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
View on Amazon
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
View on Amazon