Honduran Chicken in Nance and Bell Pepper Sauce with Red Bean Rice and Golden Sweet Plantain

Name: Honduran Chicken in Nance and Bell Pepper Sauce with Red Bean Rice and Golden Sweet Plantain
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp annatto powder; 3 tbsp sour orange juice; 3 tbsp vegetable oil; 1 1/4 cups nance fruit; 2 medium / 10.5 oz ripe tomato; 1 large / 5.5 oz red bell pepper; 1 medium / 5.3 oz white onion; 4 cloves garlic; 3/4 tsp ground cumin; 1/3 cup fresh cilantro; 1 1/2 cups chicken broth; 1 cup white rice; 1 1/2 cups cooked red beans; 2 medium / 1 lb ripe plantains; 1 tbsp butter; 2 tsp panela sugar

An original dish inspired by Honduran flavors: juicy browned chicken covered in a velvety nance, tomato, and bell pepper sauce, served with red bean rice and golden sweet plantain. It combines sweet, tangy, and savory notes typical of Honduran home cooking.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (approx. 4 pieces)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g annatto powder (for sazonar the chicken)
45 ml sour orange juice (si no hay, ver sustituciones)
45 ml vegetable oil (divided)
180 g nance fruit (without semilla, fresh or descongelado)
300 g ripe tomato (en cuartos)
160 g red bell pepper (in strips)
150 g white onion (mitad for the sauce, mitad for the arroz)
12 g garlic (chopped, divided)
2 g ground cumin
12 g fresh cilantro (chopped, divided)
360 ml chicken broth (divided)
220 g white rice (enjuagado)
260 g cooked red beans (1/2 cup de su caldo)
450 g ripe plantains (pelados and en tajadas diagonales)
14 g butter (for dorar the plátano)
8 g panela sugar (optional, for realzar the nance)

Nutrition facts

per serving

640 kcal

Calories

33 g

Protein

63 g

Carbs

28 g

Fat

7 g

Fiber

56 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 thighs with 4 g salt, black pepper, annatto powder, and sour orange juice. Let them rest for 15 minutes while you prepare the remaining ingredients.
2
2. Heat a large skillet or wide pot over medium-high heat. Add 1 tablespoon vegetable oil and brown the chicken skin-side down for 5 to 6 minutes; turn and cook 3 minutes more. Remove the chicken and set aside.
3
3. In the same skillet, add the nance fruit, tomato, half of the red bell pepper, half of the onion, and 2 garlic cloves. Cook over medium heat for 6 to 8 minutes, stirring, until the tomato and pepper are soft.
4
4. Transfer that mixture to a blender with the cumin, half of the cilantro, 240 ml (1 cup) chicken broth, and the panela sugar if using. Blend until smooth.
5
5. Return the skillet to medium heat with 1 tablespoon vegetable oil. Pour in the blended sauce and cook for 3 minutes, stirring carefully. Return the chicken to the skillet, partially cover, and cook for 20 to 25 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C.
6
6. Meanwhile, make the red bean rice. In a medium saucepan, heat the remaining tablespoon of vegetable oil over medium heat. Sauté the remaining onion and the remaining 2 garlic cloves for 2 minutes.
7
7. Add the white rice and stir for 1 minute to lightly toast it. Stir in the cooked red beans with 120 ml (1/2 cup) of their cooking liquid, the remaining 120 ml (1/2 cup) chicken broth, and 4 g salt. Once it boils, reduce the heat to low, cover, and cook for 18 to 20 minutes until the rice is tender.
8
8. Turn off the heat and gently mix the rice with the remaining cilantro. Let it rest, covered, for 5 minutes before serving.
9
9. For the sweet plantains, heat a skillet over medium heat. Add the butter and, once melted, add the plantain slices. Cook for 2 to 3 minutes per side until golden and glossy.
10
10. If you want to keep everything warm, you can place the cooked chicken in an oven-safe dish at 200°F / 95°C for a few minutes without drying it out. Serve each portion with red bean rice, one chicken thigh with plenty of nance sauce, and several slices of golden sweet plantain.

Chef tips

If the nance is very tart, add an extra teaspoon of panela when blending the sauce. Blending the fruit thoroughly helps create a silky, balanced sauce.

Substitutions

If you cannot find sour orange, use 2 tablespoons orange juice plus 1 tablespoon lime juice. You may replace red beans with cooked kidney beans. If you do not have butter, brown the plantains with a little vegetable oil, though they will lose some buttery flavor.

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