Honduran Chicken in Nance-Cilantro Sauce with Red Bean Rice and Roasted Sweet Plantain

Name: Honduran Chicken in Nance-Cilantro Sauce with Red Bean Rice and Roasted Sweet Plantain
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.75 lb chicken thighs, boneless or bone-in; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp annatto powder; 3 tbsp vegetable oil; 1 cup ripe nance, pitted; 2 cups ripe tomatoes, chopped; 1 cup white onion, chopped; 4 cloves garlic, minced; 1/2 cup fresh cilantro, chopped; 1 cup red bell pepper, chopped; 1/2 tsp ground cumin; 1 1/2 cups chicken broth or water; 2 tbsp sour orange juice; 1 cup long-grain rice; 1 1/2 cups cooked red beans; 2 units ripe plantains; 1 tbsp butter; 1 tsp sweet paprika; 1 leaf bay leaf

An original recipe inspired by Honduran flavors: seared chicken simmered in a gentle nance, tomato, and cilantro sauce, served with red bean rice and roasted sweet plantain. It brings together fruity, herbal, and home-style notes in a comforting complete meal.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g chicken thighs, boneless or bone-in (skinless, or with piel if preferred more sabor)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g annatto powder (for sazonar the chicken)
45 ml vegetable oil (divided)
150 g ripe nance, pitted (si está muy ácido, usar well ripe)
300 g ripe tomatoes, chopped (for the sauce)
150 g white onion, chopped (divided)
12 g garlic, minced (divided)
20 g fresh cilantro, chopped (divided)
120 g red bell pepper, chopped (for the sauce and the arroz)
1 g ground cumin (for the sauce)
360 ml chicken broth or water (divided)
30 ml sour orange juice (si no hay, ver sustituciones)
220 g long-grain rice (enjuagado)
240 g cooked red beans (1/2 cup de su caldo)
2 units ripe plantains (firmes pero dulces)
14 g butter (for brush the plátanos)
2 g sweet paprika (for the plátanos)
1 unit bay leaf (for the arroz)

Nutrition facts

per serving

610 kcal

Calories

35 g

Protein

58 g

Carbs

26 g

Fat

6 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. Preheat the oven to 220 °C / 425 °F. Peel the ripe plantains and cut them lengthwise. Brush them with melted butter, sprinkle with sweet paprika and a pinch of salt, place on a baking tray, and roast for 18 to 22 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.
2
2. Season the chicken thighs with 4 g of salt, black pepper, and annatto powder. Let them rest for 10 minutes while you prepare the sauce base.
3
3. In a blender, combine the nance, tomatoes, half of the onion, half of the garlic, half of the cilantro, half of the bell pepper, the cumin, sour orange juice, and 120 ml of chicken broth or water. Blend until smooth.
4
4. Heat 2 tablespoons of vegetable oil in a wide skillet or braiser over medium-high heat. Sear the chicken for 3 to 4 minutes per side until nicely colored. Remove and set aside.
5
5. In the same skillet, add a little of the blended sauce and cook for 2 minutes, scraping up the browned bits from the bottom. Pour in the remaining sauce and cook for 5 minutes over medium heat until it deepens in color.
6
6. Return the chicken to the skillet, add 120 ml more chicken broth or water, cover partially, and cook for 22 to 25 minutes over medium-low heat, until the chicken is tender and reaches an internal temperature of 74 °C / 165 °F.
7
7. Meanwhile, make the rice. In a medium pot, heat the remaining tablespoon of vegetable oil over medium heat. Sauté the rest of the onion, the rest of the garlic, and the rest of the bell pepper for 3 minutes. Add the rice and stir for 1 minute to lightly toast it.
8
8. Add the cooked red beans with 120 ml of their cooking liquid, 240 ml of water, the bay leaf, and the remaining 4 g of salt. Bring to a boil, then reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
9
9. Turn off the heat and let the rice rest, covered, for 5 minutes. Remove the bay leaf and fluff with a fork. Fold in the remaining chopped cilantro for freshness.
10
10. Taste the chicken sauce and adjust the salt if needed. Serve a portion of red bean rice, place the chicken on top or alongside with plenty of nance sauce, and finish with the roasted sweet plantains.

Chef tips

If you find very fragrant nance, use part blended and part finely chopped for a sauce with more texture. Browning the chicken well at the beginning gives the sauce deeper flavor.

Substitutions

If you cannot find sour orange, use 1 tablespoon orange juice plus 1 tablespoon lime juice. You may substitute chicken thighs with breast meat, reducing the final cooking time to avoid drying it out. The butter on the plantains can be replaced with vegetable 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
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
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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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