Honduran Chicken in Toasted Corn and Loroco Sauce with Soft Yuca Cakes

Name: Honduran Chicken in Toasted Corn and Loroco Sauce with Soft Yuca Cakes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless skinless chicken thighs; 4 tbsp sour orange juice; 4 cloves garlic; 2 tsp ground annatto; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp vegetable oil; 1/2 cup dried white corn or tortilla corn kernels; 1 cup white onion; 1 cup ripe tomato; 1/2 cup loroco buds; 1/2 cup culantro or cilantro; 1 1/2 cups chicken broth; 1/2 cup table cream; 1.5 lb peeled yuca; 2 tbsp butter; 3 oz shredded quesillo cheese; 1 large egg; 3 tbsp fine corn flour; 1 piece banana leaves or parchment paper

An original recipe inspired by Honduran flavors: browned chicken thighs simmered in a light, creamy sauce of toasted corn, loroco, tomato, and cilantro, served over soft golden yuca cakes. It is homey, aromatic, and deeply Honduran in character.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
60 ml sour orange juice (for marinar)
12 g garlic (chopped, divided)
4 g ground annatto (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml vegetable oil (divided)
70 g dried white corn or tortilla corn kernels (tostado en dry hasta dorar lightly)
120 g white onion (chopped)
180 g ripe tomato (chopped)
50 g loroco buds (fresh or descongelado)
20 g culantro or cilantro (chopped)
360 ml chicken broth (low sodium if possible)
120 ml table cream (for suavizar the sauce)
700 g peeled yuca (en trozos)
28 g butter (derretida)
80 g shredded quesillo cheese (for the tostadas suaves)
50 g egg (beaten)
24 g fine corn flour (for dar estructura)
1 unit banana leaves or parchment paper (optional, for manipular the tostadas)

Nutrition facts

per serving

595 kcal

Calories

34 g

Protein

42 g

Carbs

31 g

Fat

4 g

Fiber

38 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. In a bowl, combine the chicken with sour orange juice, half of the chopped garlic, 1 teaspoon ground annatto, 1 teaspoon salt, and 1/2 teaspoon black pepper. Marinate for 15 minutes in the refrigerator.
2
2. Meanwhile, place the yuca in a pot with enough water and a pinch of salt. Cook until very tender, about 20 to 25 minutes. Drain, remove the fibrous cores, and mash the hot yuca into a thick puree.
3
3. Add the melted butter, shredded quesillo cheese, beaten egg, fine corn flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the mashed yuca. Mix well to form a soft dough. If desired, use banana leaves or parchment paper to help shape 8 thick cakes.
4
4. Heat a large skillet over medium heat and dry-toast the dried white corn for 4 to 6 minutes, stirring constantly, until fragrant and lightly golden. Remove and let cool slightly.
5
5. Blend the toasted corn with the chicken broth and cream until as smooth as possible. Set aside.
6
6. In the same skillet, add 2 tablespoons vegetable oil and heat over medium-high heat. Brown the marinated chicken on both sides for 5 to 6 minutes total. It does not need to be fully cooked at this stage. Transfer to a plate.
7
7. Reduce to medium heat and add the remaining tablespoon of vegetable oil. Cook the white onion for 3 minutes. Add the remaining garlic, ripe tomato, and the remaining teaspoon of ground annatto; cook 4 more minutes, lightly crushing the tomato so it releases its juices.
8
8. Pour in the blended toasted corn mixture, then add the loroco and half of the culantro or cilantro. Cook for 3 minutes, stirring, until the sauce thickens slightly.
9
9. Return the chicken and any juices to the skillet. Cover and cook over medium-low heat for 12 to 15 minutes, until the chicken is fully cooked and tender. If checking with a thermometer, the center of the chicken should reach 165°F / 74°C.
10
10. While the chicken finishes cooking, heat a griddle or nonstick skillet over medium heat and lightly grease it. Cook the yuca cakes for 3 to 4 minutes per side until golden outside and soft inside. If you prefer to bake them, place them on a tray and bake at 400°F / 200°C for 12 to 15 minutes, flipping halfway through.
11
11. Taste the sauce and adjust with the remaining salt and black pepper if needed. Add the rest of the culantro or cilantro and cook 1 minute more.
12
12. Serve 2 soft yuca cakes per plate and spoon the chicken with plenty of toasted corn and loroco sauce over the top.

Chef tips

Toast the corn only until nutty-smelling; if it burns, the sauce will turn bitter. Mashing the yuca while hot helps the cakes stay softer and hold together better.

Substitutions

If you cannot find loroco, you can use a small amount of squash blossoms or finely chopped tender green beans, though the flavor will change. Quesillo can be replaced with low-moisture mozzarella. Sour orange juice can be replaced with half orange juice and half lime juice.

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
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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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