Honduran Chicken in Nance and Annatto Sauce with Red Bean Rice and Seared Sweet Plantain

Name: Honduran Chicken in Nance and Annatto Sauce with Red Bean Rice and Seared Sweet 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 1/4 tsp salt; 1 tsp black pepper; 2 tsp ground annatto; 4 cloves garlic; 3 tbsp sour orange juice or orange-lime mix; 3 tbsp vegetable oil; 1 cup nance fruit; 2 medium ripe tomatoes; 1 medium red bell pepper; 1 1/4 cups white onion; 1/2 cup culantro or cilantro; 1 cup uncooked white rice; 1 1/2 cups cooked red beans; 1 1/2 cups water; 1 leaf bay leaf; 2 medium ripe plantains; 1 tbsp butter

An original recipe inspired by Honduran flavors: golden chicken covered in a velvety nance, tomato, and annatto sauce, served with red bean rice and seared sweet plantain. It brings together sweet, tangy, and gently spiced notes in a deeply homey Honduran-style dish.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless chicken thighs or chicken breast in large pieces (skinless)
8 g salt (divided)
2 g black pepper (freshly ground)
5 g ground annatto (divided)
12 g garlic (chopped, divided)
45 ml sour orange juice or orange-lime mix (for marinar)
45 ml vegetable oil (divided)
180 g nance fruit (without semilla; fresh or descongelado)
300 g ripe tomatoes (en cuartos)
120 g red bell pepper (in strips, divided)
180 g white onion (sliced, divided)
16 g culantro or cilantro (chopped, divided)
200 g uncooked white rice
260 g cooked red beans (1/2 cup de su caldo reservado)
360 ml water (for the arroz, ajustar as needed necesidad)
1 unit bay leaf
450 g ripe plantains (pelados and cut a lo largo)
14 g butter

Nutrition facts

per serving

590 kcal

Calories

35 g

Protein

57 g

Carbs

24 g

Fat

5 g

Fiber

52 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. In a bowl, season the chicken with 4 g (about 3/4 tsp) salt, black pepper, 2.5 g (1 tsp) annatto, half of the chopped garlic, and the sour orange juice. Mix well and marinate for 15 minutes in the refrigerator.
2
2. Meanwhile, prepare the sauce base. Heat a griddle or skillet over medium-high heat. Roast the nance fruit, tomatoes, half of the red bell pepper, and half of the onion for 8 to 10 minutes, turning occasionally, until lightly charred and fragrant.
3
3. Blend the roasted nance, tomatoes, roasted bell pepper, roasted onion, the remaining garlic, 120 ml (1/2 cup) water, the rest of the annatto, and half of the culantro until smooth. Set aside.
4
4. For the rice, heat 15 ml (1 tbsp) oil in a pot over medium heat. Sauté the remaining onion and bell pepper for 3 minutes. Add the uncooked rice and cook for 2 minutes, stirring. Add the cooked red beans, their 120 ml (1/2 cup) cooking liquid, 360 ml (1 1/2 cups) water, the bay leaf, and 2 g (about 1/2 tsp) salt. Once boiling, reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender. Turn off the heat, add half of the remaining culantro, and fluff with a fork.
5
5. Heat a wide skillet or shallow pot over medium-high heat with 15 ml (1 tbsp) oil. Brown the marinated chicken for 3 to 4 minutes per side until nicely colored. If checking internal temperature, cook until it reaches 165°F/74°C at the thickest part.
6
6. Lower to medium heat. Pour the blended sauce over the chicken, add the remaining 2 g (about 1/2 tsp) salt, and cook for 12 to 15 minutes, partially covered, until the sauce thickens and the chicken is fully cooked. Stir in the rest of the culantro at the end.
7
7. In another skillet, heat the remaining oil with the butter over medium heat. Add the ripe plantains and sear them for 2 to 3 minutes per side until golden outside and creamy inside.
8
8. Serve a portion of red bean rice, place the chicken with plenty of nance sauce on top or alongside, and finish with the seared sweet plantains.
9
9. If you want to keep the dish warm before serving, hold the chicken covered in the oven at 200°F/95°C for up to 10 minutes and keep the rice covered off the heat.
10
10. Serve immediately to enjoy the contrast of the fruity sauce, savory rice, and caramelized plantain.

Chef tips

If the nance is very tart, add 1 teaspoon of sugar when blending the sauce. If the sauce gets too thick, loosen it with a little hot water. Browning the chicken well before adding the sauce builds deeper flavor.

Substitutions

You can use bone-in chicken, adjusting the cooking time as needed. If nance is unavailable, try yellow plums with a small splash of lime juice, though the flavor profile will change. The butter can be replaced with more oil for a dairy-free version.

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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