Honduran Chicken in Rosquilla and Sweet Pepper Sauce with Red Bean Rice and Seared Plantain

Name: Honduran Chicken in Rosquilla and Sweet Pepper Sauce with Red Bean Rice and Seared Plantain
Prep time: 25 min
Cook time: 45 min
Total time: 70 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; 4 cloves garlic; 3 tbsp sour orange juice; 3 tbsp vegetable oil; 1 cup white onion; 1 cup red sweet pepper; 1 cup ripe tomato; 1/2 cup culantro or cilantro; 2 oz Honduran corn rosquillas; 1 1/2 cups chicken broth; 1 cup uncooked white rice; 1 cup cooked red beans; 2 medium ripe plantains; 1 tbsp butter; 1 leaf bay leaf

An original Honduran-inspired dish featuring golden seared chicken in a velvety sauce made with ground rosquilla, sweet pepper, tomato, and cilantro, served with red bean rice and seared ripe plantain. It has a homey, aromatic, deeply Honduran character.

25 minPrep

45 minCook

70 minTotal

4Servings

High 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
12 g garlic (chopped)
45 ml sour orange juice (or mezcla of orange and lima)
45 ml vegetable oil (divided)
150 g white onion (chopped)
140 g red sweet pepper (chopped)
200 g ripe tomato (chopped)
20 g culantro or cilantro (chopped, divided)
60 g Honduran corn rosquillas (ground finely)
360 ml chicken broth (low sodium)
200 g uncooked white rice (enjuagado)
240 g cooked red beans (1/2 cup de su caldo reservado)
300 g ripe plantains (cut en mitades a lo largo)
14 g butter
1 unit bay leaf

Nutrition facts

per serving

592 kcal

Calories

32 g

Protein

58 g

Carbs

25 g

Fat

5 g

Fiber

53 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 4 g (3/4 tsp) salt, black pepper, cumin, half of the chopped garlic, and sour orange juice. Let it rest for 15 minutes while you prepare the remaining ingredients.
2
2. Heat 15 ml (1 tbsp) vegetable oil in a medium pot over medium heat. Add the white rice and sauté for 2 minutes, stirring constantly. Stir in the cooked red beans, their reserved 120 ml (1/2 cup) cooking liquid, 240 ml (1 cup) chicken broth, the bay leaf, and 2 g (1/4 tsp) salt. Bring to a boil, lower the heat, cover, and cook for 18 to 20 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.
3
3. While the rice cooks, heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. It does not need to be fully cooked yet. Remove and set aside.
4
4. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté the white onion and red sweet pepper for 4 minutes. Add the ripe tomato, the remaining garlic, and half of the culantro or cilantro; cook 3 more minutes until the tomato softens.
5
5. Add the ground Honduran corn rosquillas and stir for 30 seconds so they absorb the juices. Pour in the remaining 120 ml (1/2 cup) chicken broth and stir until a thick, velvety sauce forms.
6
6. Return the chicken to the skillet along with any collected juices. Cover and cook over medium-low heat for 12 to 15 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C. If the sauce becomes too thick, add 2 to 3 tablespoons of water.
7
7. Heat a separate skillet over medium heat and melt the butter. Place the ripe plantains cut side down and sear for 2 to 3 minutes per side until golden and lightly caramelized.
8
8. Remove the bay leaf from the red bean rice and fluff it with a fork. Adjust salt if needed. Stir the remaining chopped culantro or cilantro into the chicken and sauce, and cook 1 minute more.
9
9. Serve a bed of red bean rice, top or side it with the chicken and plenty of rosquilla sauce, and finish with the hot seared plantains.

Chef tips

For a smoother sauce, blend the sautéed vegetables with the broth before adding the ground rosquillas. If you can find traditional lightly toasted Honduran rosquillas, they will add deeper flavor.

Substitutions

You can substitute chicken breast for the thighs, adjusting the cooking time to avoid drying it out. If you do not have sour orange juice, use 2 tbsp orange juice and 1 tbsp lime juice. Culantro can be replaced with regular cilantro.

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
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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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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