Honduran Chicken in Corn Rosquilla and Cilantro Sauce with Roasted Sweet Plantain

Instructions

1. 1

   1. Preheat the oven to 400°F (200°C). Place the ripe plantains on a baking tray, brush them with the melted butter, and sprinkle with a pinch of the salt and the paprika or annatto. Roast for 20 to 25 minutes at 400°F (200°C), turning halfway through, until golden and caramelized.

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   2. While the plantains roast, season the chicken with the remaining salt, black pepper, and ground cumin.

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   3. Heat the vegetable oil in a large skillet or braising pan over medium-high heat. Sear the chicken for 3 to 4 minutes per side until browned, without fully cooking it through. Remove and set aside.

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   4. In the same pan, add the white onion and cook for 3 minutes. Stir in the garlic, ripe tomato, and red sweet pepper; cook for 5 to 6 minutes, stirring, until a juicy sofrito forms.

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   5. Add the culantro or fresh cilantro and the crushed corn rosquillas. Stir for 1 minute so the rosquillas absorb the juices from the sofrito.

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   6. Pour in the chicken broth gradually, stirring well to prevent lumps. Add the cream and the sour orange juice or orange-lime mixture. Cook over medium heat for 3 to 4 minutes until the sauce thickens slightly.

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   7. Return the chicken and its juices to the pan. Cover and cook over medium-low heat for 15 to 18 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). If the sauce thickens too much, add a little more broth or water.

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   8. Taste and adjust salt if needed. Serve the chicken generously covered with the rosquilla-cilantro sauce alongside the hot roasted sweet plantains.