Honduran Chicken in Tamarind, Sweet Pepper and Cilantro Sauce with Sesame Rice and Golden Ripe Plantain

Instructions

1. 1

   1. In a bowl, season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, annatto powder, half of the minced garlic, and the sour orange juice. Mix well and let rest for 15 minutes in the refrigerator.

2. 2

   2. While the chicken rests, heat a medium pot over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon toasted sesame seeds. Add the white rice and sauté for 2 minutes, stirring constantly. Add 60 g (about 1/2 cup) of the chopped onion, cook 1 more minute, then add the water and 2 g (3/8 tsp) salt. Bring to a boil, reduce to low, cover, and cook for 18 minutes.

3. 3

   3. Turn off the heat and let the rice rest, covered, for 10 minutes. Before serving, fluff with a fork and mix in 10 g chopped culantro or cilantro and the remaining tablespoon of toasted sesame seeds.

4. 4

   4. Heat a large skillet or shallow pot over medium-high heat. Add 1 tablespoon vegetable oil and brown the chicken for 3 to 4 minutes per side, without overcrowding. Transfer the chicken to a plate once well seared but not fully cooked through.

5. 5

   5. In the same skillet, reduce to medium heat and add the remaining tablespoon of vegetable oil. Add the remaining onion, red sweet pepper, and remaining garlic. Cook for 4 minutes until fragrant and softened. Add the ripe tomato and ground cumin, and cook for 5 minutes until the tomato breaks down.

6. 6

   6. Add the tamarind paste, chicken broth, brown sugar, 2 g (3/8 tsp) salt, and half of the remaining culantro or cilantro. Stir well and let it simmer gently for 3 minutes so the sauce comes together.

7. 7

   7. Return the chicken to the skillet along with any juices from the plate. Cover partially and cook over medium-low heat for 12 to 15 minutes, until the chicken is tender and reaches an internal temperature of 165°F/74°C.

8. 8

   8. While the chicken finishes, heat a separate skillet over medium heat. Add the ripe plantain slices and cook for 2 to 3 minutes per side until caramelized and soft. If desired, add 1 to 2 tablespoons of water and cover for 1 minute so they soften fully without burning.

9. 9

   9. Taste the tamarind sauce and adjust with the remaining salt if needed. Turn off the heat and stir in the remaining fresh culantro or cilantro for a brighter aroma.

10. 10

    10. Serve a bed of sesame rice, place the chicken with plenty of tamarind sauce on top or alongside, and add the golden ripe plantain slices on the side.