Honduran Chicken in Burnt Panela and Cacao Sauce with White Bean Ticucos

Name: Honduran Chicken in Burnt Panela and Cacao Sauce with White Bean Ticucos
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp achiote powder; 1 tsp ground cumin; 4 cloves garlic; 1/4 cup sour orange juice; 2 tbsp vegetable oil; 10.5 oz ripe tomatoes; 1 1/4 cups white onion; 1 cup red sweet pepper; 1/4 cup grated panela; 1 tbsp unsweetened cocoa powder; 1/2 tsp ground cinnamon; 1 cup chicken broth; 1/2 cup fresh cilantro; 1 1/2 cups masa harina; 1 cup warm water; 1 1/4 cups cooked white beans; 2 tbsp butter; 2 large pieces banana leaves; 1/3 cup Honduran crema; 1/2 cup radishes; 1 whole lime

An original recipe inspired by Honduran flavors: seared and baked chicken covered in a velvety sauce of caramelized panela, cacao, roasted tomato, and mild spices, served with corn masa ticucos filled with white beans and cilantro. The result is a deep, balanced, distinctly Honduran dish.

35 minPrep

55 minCook

90 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless chicken thighs (skinless)
8 g salt (divided)
2 g black pepper (freshly ground)
4 g achiote powder
2 g ground cumin
12 g garlic (chopped, divided)
60 ml sour orange juice (or mezcla of orange and lima)
30 ml vegetable oil (divided)
300 g ripe tomatoes (cut a the mitad)
180 g white onion (sliced, divided)
120 g red sweet pepper (in strips)
50 g grated panela (or piloncillo grated)
8 g unsweetened cocoa powder
1 g ground cinnamon
240 ml chicken broth
20 g fresh cilantro (chopped, divided)
180 g masa harina
240 ml warm water (approx., for the dough)
220 g cooked white beans (escurridos)
25 g butter
2 unitades banana leaves (pasadas por fuego and cut en 8 rectángulos)
80 ml Honduran crema (for servir)
80 g radishes (thinly sliced finas, for servir)
1 unit lime (in wedges, for servir)

Nutrition facts

per serving

615 kcal

Calories

37 g

Protein

45 g

Carbs

30 g

Fat

7 g

Fiber

38 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, mix the chicken with 4 g (3/4 tsp) of salt, black pepper, achiote, cumin, half of the garlic, and the sour orange juice. Marinate for 20 minutes in the refrigerator.
2
2. Preheat the oven to 375°F / 190°C.
3
3. Place the tomatoes, half of the onion, and the sweet pepper on a tray. Drizzle with 15 ml (1 tbsp) of oil and roast for 20 minutes at 375°F / 190°C, until soft with toasted edges.
4
4. Meanwhile, heat a large skillet over medium-high heat with 15 ml (1 tbsp) of oil. Sear the marinated chicken for 2 to 3 minutes per side. Remove and set aside.
5
5. In the same skillet, add the remaining onion and cook for 3 minutes. Add the grated panela and let it melt and turn a dark amber color for 1 to 2 minutes, making sure it does not burn too much.
6
6. Transfer the roasted tomatoes, roasted onion and sweet pepper, the onion-panela mixture, cocoa powder, cinnamon, chicken broth, 2 g (3/4 tsp) of salt, and half of the cilantro to a blender. Blend until smooth.
7
7. Return the sauce to the skillet and cook over medium heat for 5 minutes, stirring often. Add the seared chicken, cover partially, and cook 10 minutes more. Then transfer the skillet to the oven and bake for 12 minutes at 375°F / 190°C, or until the chicken is fully cooked.
8
8. For the ticucos, mash the white beans with the remaining garlic, 2 g (3/4 tsp) salt, and 2 tablespoons of the chopped cilantro until you have a rustic filling.
9
9. In another bowl, mix the masa harina with the warm water and butter until a soft, workable dough forms. If needed, add a little more water.
10
10. Place 2 tablespoons of dough on each rectangle of banana leaf, flatten slightly, add 1 tablespoon of the white bean filling, and cover with a little more dough. Fold the leaf to wrap each ticuco.
11
11. Steam the ticucos for 20 minutes over medium heat, until the dough is firm and cooked through.
12
12. Serve the chicken hot with plenty of the panela-cacao sauce, alongside the ticucos. Finish with Honduran crema, sliced radishes, the remaining chopped cilantro, and lime wedges for squeezing over the top.

Chef tips

For a shinier sauce, blend thoroughly and strain it before returning it to the skillet. If you want a smokier touch, roast the tomatoes and pepper until they develop pronounced dark spots.

Substitutions

You can use chicken breast if you prefer a leaner cut, slightly reducing the cooking time. Panela can be replaced with piloncillo, and white beans can be swapped for cooked red beans for a deeper flavor profile.

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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