Honduran Chicken in Roasted Red Pepper, Chipilín, and Sour Orange Sauce with Golden Yuca Dumplings

Name: Honduran Chicken in Roasted Red Pepper, Chipilín, and Sour Orange Sauce with Golden Yuca Dumplings
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp ground annatto; 1/4 cup sour orange juice; 3 tbsp vegetable oil; 2 medium red bell pepper; 2 medium ripe tomatoes; 1 medium white onion; 4 cloves garlic; 1 packed cup fresh chipilín leaves; 1 cup chicken broth; 1.5 lb peeled yuca; 2 tbsp butter; 1/4 cup cornmeal; 1/3 cup grated dry cheese; 1/4 cup fresh cilantro; 2 cups oil for frying

An original Honduran-inspired recipe featuring browned chicken thighs finished in a silky sauce of roasted red pepper, tomato, chipilín, and sour orange, served with yuca dumplings that are crisp outside and tender inside. The flavor is homey, aromatic, and distinctly Honduran.

30 minPrep

55 minCook

85 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
3 g ground annatto
60 ml sour orange juice (si no hay, usar mitad juice of orange and mitad juice of lima)
45 ml vegetable oil (divided)
300 g red bell pepper (whole for roasting)
300 g ripe tomatoes (cut a the mitad)
150 g white onion (en trozos)
12 g garlic
20 g fresh chipilín leaves (solo leaves)
240 ml chicken broth
700 g peeled yuca (en trozos)
28 g butter
30 g cornmeal (for dar estructura a the bolitas)
40 g grated dry cheese
10 g fresh cilantro (finely chopped)
500 ml oil for frying (cantidad approximate for fritura parcial)

Nutrition facts

per serving

540 kcal

Calories

32 g

Protein

34 g

Carbs

30 g

Fat

4 g

Fiber

30 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. Toss the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, annatto, and sour orange juice. Let it rest for 15 minutes while you prepare the sauce.
2
2. Place the red bell peppers, tomatoes, onion, and garlic on a tray. Rub them with 15 ml (1 tbsp) vegetable oil. Roast at 220 °C / 425 °F for 22 to 25 minutes, until the peppers are charred and the tomatoes are very soft.
3
3. Remove the red peppers from the oven, place them in a bowl, and cover for 10 minutes so they steam. Then peel them and remove the seeds and stems. Set aside with the roasted tomatoes, onion, and garlic.
4
4. While the vegetables roast, cook the yuca in a pot of water with 2 g (1/4 tsp) salt for 20 to 25 minutes, until very tender. Drain well, remove the tough inner fibers, and mash it while hot with the butter.
5
5. Add the cornmeal, grated dry cheese, cilantro, and 2 g (1/4 tsp) salt to the mashed yuca. Mix until you have a smooth dough. Shape into 12 even dumplings and chill for 10 minutes to help them firm up.
6
6. Blend the roasted red peppers, tomatoes, onion, garlic, fresh chipilín, and chicken broth until smooth. Set aside.
7
7. Heat 15 ml (1 tbsp) vegetable oil in a wide skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side, without fully cooking it through. Remove and set aside.
8
8. In the same skillet, pour in the blended sauce and cook for 5 minutes over medium heat, stirring occasionally, until it deepens in color and thickens slightly.
9
9. Return the chicken to the skillet with the sauce. Cover and cook over medium-low heat for 18 to 20 minutes, until the chicken is fully cooked and reaches an internal temperature of 74 °C / 165 °F.
10
10. While the chicken finishes cooking, heat the frying oil in a small pot to 175 °C / 350 °F. Fry the yuca dumplings in batches for 3 to 4 minutes, until golden and crisp. Drain on paper towels or a rack.
11
11. Taste the sauce and adjust the salt if needed. Serve the chicken hot with plenty of roasted red pepper and chipilín sauce, alongside the golden yuca dumplings.
12
12. If desired, finish the dish with a little extra chopped cilantro just before serving.

Chef tips

For a smoother sauce, strain it after blending. If you want deeper color and smokier flavor, roast the peppers until the skin is blackened in several spots before peeling.

Substitutions

If you cannot find fresh chipilín, you can use a small mix of spinach and cilantro, though the flavor will be different. Dry cheese can be replaced with firm crumbled fresh cheese. Sour orange juice can be substituted with half orange juice and half lime juice.

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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