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

Name: Honduran Chicken in Nance and Bell Pepper Sauce with Red Bean Rice and Griddled Ripe Plantain
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless chicken thighs or chicken breast cutlets; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp annatto powder; 4 cloves garlic; 3 tbsp sour orange juice; 3 tbsp vegetable oil; 1 1/4 cups nance fruit; 1 cup red bell pepper; 1 cup white onion; 1 1/2 cups ripe tomato; 1/2 cup fresh cilantro; 1 tbsp grated panela; 1 cup uncooked white rice; 1 1/2 cups cooked red beans; 1/2 tsp ground cumin; 1 cup water; 2 medium ripe plantains; 1 tbsp butter

An original Honduran-inspired dish featuring juicy seared chicken in a sweet-savory nance, bell pepper, tomato, and cilantro sauce, served with homemade red bean rice and griddled ripe plantain.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless chicken thighs or chicken breast cutlets (skinless)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g annatto powder (for the chicken)
12 g garlic (chopped, divided)
45 ml sour orange juice (si no hay, ver sustituciones)
45 ml vegetable oil (divided)
180 g nance fruit (without semilla, fresh or descongelado)
120 g red bell pepper (in strips finas)
150 g white onion (chopped, divided)
240 g ripe tomato (chopped)
20 g fresh cilantro (chopped, divided)
12 g grated panela (optional, for balancear the acidez)
200 g uncooked white rice (enjuagado)
260 g cooked red beans (1/2 cup de su caldo reservado)
1 g ground cumin (for the arroz)
240 ml water (for cocer the arroz)
400 g ripe plantains (pelados and cut a lo largo)
14 g butter (for dorar the plátanos)

Nutrition facts

per serving

610 kcal

Calories

35 g

Protein

63 g

Carbs

24 g

Fat

6 g

Fiber

57 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 with 1 teaspoon salt, black pepper, annatto, half of the garlic, and the sour orange juice. Let it rest for 15 minutes while you prepare the remaining ingredients.
2
2. For the rice, heat 1 tablespoon oil in a pot over medium heat. Sauté half of the onion and a little of the remaining garlic for 2 minutes, until fragrant.
3
3. Add the white rice and cumin; stir for 1 minute to lightly toast it. Add the water, 1/2 teaspoon salt, the cooked red beans, and 120 ml (1/2 cup) of their cooking broth. Once boiling, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the rice is tender. Turn off the heat, let rest for 5 minutes, and fluff with a fork.
4
4. While the rice cooks, blend the nance with the tomato, half of the cilantro, the panela, and 60 ml (1/4 cup) water until you have a thick but pourable sauce.
5
5. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until well browned and it reaches an internal temperature of 165 °F / 74 °C. Remove and keep covered.
6
6. In the same skillet, add the remaining tablespoon of oil. Sauté the red bell pepper, the rest of the onion, and the rest of the garlic for 4 minutes, until softened and lightly golden.
7
7. Pour the blended nance sauce into the skillet. Add the remaining salt and cook for 6 to 8 minutes over medium heat, stirring occasionally, until the sauce deepens in color and thickens slightly.
8
8. Return the chicken and any juices to the skillet and cook 3 to 4 minutes more, spooning the sauce over it so the flavors soak in. Stir in the remaining cilantro at the end.
9
9. Heat a griddle or nonstick skillet over medium heat and melt the butter. Cook the ripe plantains for 2 to 3 minutes per side until caramelized and tender.
10
10. Serve a portion 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 a little more panela; if it is very sweet, balance it with a few extra drops of sour orange juice. Blending the sauce very thoroughly gives it a smoother, more refined texture.

Substitutions

If you cannot find sour orange juice, use 2 tablespoons orange juice plus 1 tablespoon lime juice. Butter can be replaced with oil for a dairy-free version. You can also use bone-in chicken, adjusting the cooking time until the thickest part reaches 165 °F / 74 °C.

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
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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