Honduran Chicken in Nance and Annatto Sauce with Red Bean Rice and Griddled Ripe Plantain

Name: Honduran Chicken in Nance and Annatto Sauce with Red Bean Rice and Griddled Ripe Plantain
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless chicken thighs or chicken breast in large pieces; 1 cup ripe nance fruit; 2 medium ripe tomatoes; 1 medium red bell pepper; 1 medium white onion; 4 cloves garlic; 2 tsp ground annatto; 1 tsp ground cumin; 1 tsp dried oregano; 0.5 cup fresh cilantro; 4 tbsp sour orange juice or orange-lime blend; 1 cup uncooked white rice; 1.5 cups cooked red beans; 1.5 cups water; 2 medium ripe plantains; 3 tbsp vegetable oil; 1.75 tsp salt; 1 tsp black pepper

An original Honduran-inspired dish featuring chicken seared and finished in a velvety sauce of nance fruit, tomato, annatto, and sweet pepper. It is served with soft red bean rice and griddled ripe plantain for a sweet-savory contrast.

25 minPrep

45 minCook

70 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless chicken thighs or chicken breast in large pieces (skinless)
180 g ripe nance fruit (without semilla; for the sauce)
300 g ripe tomatoes (partidos en cuartos)
120 g red bell pepper (in strips)
150 g white onion (mitad for the sauce and mitad for the arroz)
12 g garlic (chopped)
5 g ground annatto (for color and sabor)
2 g ground cumin
1 g dried oregano
15 g fresh cilantro (chopped)
60 ml sour orange juice or orange-lime blend (divided)
200 g uncooked white rice (enjuagado)
260 g cooked red beans (3/4 cup de su caldo reservado)
360 ml water (for the arroz, ajustar as needed sea necesario)
500 g ripe plantains (pelados and cut a lo largo)
45 ml vegetable oil (divided)
10 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

610 kcal

Calories

35 g

Protein

68 g

Carbs

22 g

Fat

7 g

Fiber

61 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 5 g (about 1 tsp) salt, black pepper, cumin, oregano, and 30 ml (2 tbsp) of the sour orange juice. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. For the sauce, place the nance fruit, tomatoes, half of the onion, 2 garlic cloves, annatto, and 120 ml (1/2 cup) water in a blender. Blend until smooth. For a silkier sauce, strain it.
3
3. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. When the skillet is hot, about 375°F/190°C on the surface, sear the chicken for 3 to 4 minutes per side until browned. Remove and set aside.
4
4. In the same skillet, add another 15 ml (1 tbsp) vegetable oil. Sauté the red bell pepper, the remaining half onion, and the remaining 2 garlic cloves for 3 minutes over medium heat until softened.
5
5. Pour the blended sauce into the skillet with the bell pepper and cook for 5 minutes over medium heat, stirring so it does not stick. Add the remaining sour orange juice and adjust with a pinch of salt.
6
6. Return the chicken to the skillet, lower the heat, and cook covered for 18 to 20 minutes, until the chicken reaches an internal temperature of 165°F/74°C and the sauce thickens slightly. Stir in half of the chopped cilantro at the end.
7
7. While the chicken cooks, make the rice. In a medium pot, heat 10 ml (2 tsp) vegetable oil over medium heat. Add the rice and toast it for 2 minutes. Stir in the cooked red beans, 180 ml (3/4 cup) of the bean broth, and 360 ml (1.5 cups) water. Season with a pinch of salt.
8
8. When the rice comes to a boil, cover the pot and cook over low heat for 18 to 20 minutes, until the liquid is absorbed and the rice is tender. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and mix in the remaining cilantro.
9
9. Heat a griddle, comal, or skillet over medium heat, about 350°F/175°C on the surface. Brush the ripe plantains with the remaining 5 ml (1 tsp) vegetable oil and cook for 2 to 3 minutes per side until golden and caramelized.
10
10. Serve a bed of red bean rice, place the chicken with plenty of nance sauce on top or alongside, and finish with the griddled ripe plantains.

Chef tips

If the nance is very tart, add 1 teaspoon of sugar or grated panela to the sauce to round out the flavor. If the sauce becomes too thick, loosen it with a few spoonfuls of hot water or bean broth.

Substitutions

If you cannot find nance, you can use a mix of yellow plums and a little lime juice to preserve the fruity, tart profile. Red beans can be replaced with cooked small red beans or similar local beans.

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
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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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