Honduran Chicken in Toasted Cashew and Sweet Pepper Sauce with Corn Rice and Purple Cabbage Slaw

Name: Honduran Chicken in Toasted Cashew and Sweet Pepper Sauce with Corn Rice and Purple Cabbage Slaw
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp ground black pepper; 1 tsp ground cumin; 1 tsp annatto powder; 2 tbsp vegetable oil; 3.2 oz unsalted toasted cashews; 2 cups ripe tomatoes, chopped; 1 cup red sweet pepper, chopped; 1 cup white onion, chopped; 4 cloves garlic, minced; 1/2 cup fresh cilantro, chopped; 2 cups chicken broth; 1 cup uncooked white rice; 3/4 cup sweet corn kernels; 1 cup water; 4 cups purple cabbage, finely shredded; 3/4 cup grated carrot; 3 tbsp lime juice; 1 tsp sugar

An original recipe inspired by Honduran flavors: browned and oven-finished chicken thighs covered in a silky toasted cashew, tomato, and sweet pepper sauce, served with corn-scented rice and a fresh purple cabbage lime slaw. It brings together toasty, creamy, and tangy notes in a colorful home-style dish.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (approx. 4 a 6 pieces)
8 g salt (divided)
2 g ground black pepper (divided)
2 g ground cumin
2 g annatto powder
30 ml vegetable oil (divided)
90 g unsalted toasted cashews
300 g ripe tomatoes, chopped
150 g red sweet pepper, chopped
150 g white onion, chopped (divided)
12 g garlic, minced (divided)
16 g fresh cilantro, chopped (divided)
480 ml chicken broth (divided)
200 g uncooked white rice
120 g sweet corn kernels (fresh or congelados)
240 ml water (for the arroz)
220 g purple cabbage, finely shredded
80 g grated carrot
45 ml lime juice
4 g sugar

Nutrition facts

per serving

620 kcal

Calories

34 g

Protein

39 g

Carbs

36 g

Fat

4.8 g

Fiber

34.2 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

Tree Nuts

Instructions

1
1. Preheat the oven to 400 °F / 200 °C.
2
2. Season the chicken thighs with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the ground cumin, and annatto powder.
3
3. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Brown the chicken skin-side down for 5 to 6 minutes, then 2 minutes on the other side. Transfer to a baking dish.
4
4. Bake the chicken at 400 °F / 200 °C for 18 to 22 minutes, or until fully cooked and the juices run clear.
5
5. Meanwhile, in the same skillet add the toasted cashews and toast them for 1 more minute over medium heat to refresh their aroma. Remove them.
6
6. Add the remaining 15 ml (1 tbsp) vegetable oil to the skillet along with the tomatoes, red sweet pepper, 100 g (about 2/3 cup) of the white onion, and 9 g (3 cloves) of the garlic. Cook for 8 minutes over medium heat, stirring, until softened.
7
7. Transfer the toasted cashews, cooked vegetables, 240 ml (1 cup) chicken broth, and half of the fresh cilantro to a blender. Blend until smooth.
8
8. Return the sauce to the skillet, add 4 g (3/4 tsp) salt and 1 g (1/2 tsp) black pepper, and simmer for 5 minutes over medium-low heat. If it is too thick, add a little more chicken broth. Add the baked chicken and coat it with the sauce.
9
9. For the corn rice, place the white rice, sweet corn kernels, the remaining 50 g (about 1/3 cup) white onion, the remaining 3 g (1 clove) garlic, 240 ml (1 cup) water, 240 ml (1 cup) chicken broth, and a pinch of salt in a medium pot. Bring to a boil.
10
10. Once boiling, lower the heat, cover, and cook the rice for 16 to 18 minutes until tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and stir in the remaining fresh cilantro.
11
11. For the slaw, mix the purple cabbage, grated carrot, lime juice, sugar, and a pinch of salt in a bowl. Massage with clean hands for 1 minute and let rest for 10 minutes.
12
12. Serve a portion of corn rice, place the chicken with plenty of toasted cashew sauce on top or alongside, and finish with the purple cabbage slaw.

Chef tips

For a smoother sauce, strain it after blending. If you want a smokier flavor, char the tomatoes and sweet pepper on a griddle before cooking them in the skillet.

Substitutions

You can use boneless chicken, reducing the oven time to 12 to 15 minutes at 400 °F / 200 °C. If cashews are unavailable, toasted sunflower seeds can be used, though the flavor will change. The cilantro may be replaced with fresh parsley for a different variation.

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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