Honduran-Style Chicken in Tamarind and Ancho Chile Sauce with Coconut Rice and Pickled Cucumber

Name: Honduran-Style Chicken in Tamarind and Ancho Chile Sauce with Coconut Rice and Pickled Cucumber
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; 2 tsp ground annatto; 5 cloves garlic; 2 tbsp vegetable oil; 10.5 oz ripe tomatoes; 1 cup white onion; 2 large dried ancho chile; 3 tbsp tamarind paste; 1 tbsp grated panela; 1/2 tsp ground cumin; 1 cup chicken broth; 1 cup long-grain white rice; 1 cup coconut milk; 3/4 cup water; 1/2 cup fresh cilantro; 1 1/2 cups cucumber; 1/2 cup red onion; 1/4 cup white vinegar; 2 tbsp lime juice; 1/2 tsp dried oregano

An original main dish inspired by Honduran flavors: browned chicken thighs finished in a sweet-tangy tamarind, roasted tomato, and ancho chile sauce, served with fragrant coconut rice and a fresh cucumber, red onion, and cilantro pickle.

25 minPrep

45 minCook

70 minTotal

4Servings

Dairy-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)
4 g ground annatto (for sazonar the chicken)
15 g garlic (3 cloves chopped and 2 whole)
30 ml vegetable oil (divided)
300 g ripe tomatoes (cut a the mitad)
120 g white onion (sliced)
12 g dried ancho chile (without semillas)
45 g tamarind paste (without semillas)
12 g grated panela (or sugar morena)
1 g ground cumin
240 ml chicken broth (low sodium)
200 g long-grain white rice (enjuagado)
240 ml coconut milk
180 ml water (for the arroz)
20 g fresh cilantro (chopped, divided)
180 g cucumber (en medias lunas finas)
70 g red onion (en pluma fina)
60 ml white vinegar
30 ml lime juice (freshly squeezed)
1 g dried oregano

Nutrition facts

per serving

580 kcal

Calories

33 g

Protein

44 g

Carbs

29 g

Fat

3.5 g

Fiber

40.5 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

No declared allergens

Instructions

1
1. Season the chicken with 1 teaspoon salt, black pepper, ground annatto, and 3 minced garlic cloves. Mix well and let it rest for 10 minutes while you prepare the other ingredients.
2
2. Preheat the oven to 400°F / 200°C. Place the tomatoes, sliced white onion, ancho chiles, and 2 whole garlic cloves on a small tray. Drizzle with 1 tablespoon oil and roast for 12 to 15 minutes, until the tomatoes are browned and the chiles are fragrant, taking care not to burn them.
3
3. Transfer the roasted tomatoes, white onion, ancho chiles, roasted garlic, tamarind paste, grated panela, ground cumin, and chicken broth to a blender. Blend until smooth.
4
4. For the coconut rice, place the white rice, coconut milk, water, 1/2 teaspoon salt, and half of the chopped cilantro in a pot. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.
5
5. While the rice cooks, combine the cucumber, red onion, white vinegar, lime juice, dried oregano, 1/4 teaspoon salt, and the remaining chopped cilantro in a bowl. Set aside to lightly pickle.
6
6. Heat the remaining tablespoon of oil in a wide skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side, until nicely colored.
7
7. Pour the tamarind-ancho sauce over the browned chicken. Once it comes to a gentle simmer, lower to medium-low heat, cover partially, and cook for 18 to 20 minutes, until the chicken is fully cooked and reaches 165°F / 74°C in the center. If the sauce thickens too much, add 2 to 3 tablespoons water.
8
8. Fluff the coconut rice with a fork. Serve a bed of rice, top with the chicken and plenty of sauce, and add the pickled cucumber and red onion on the side.

Chef tips

Roasting the ancho chile with the tomatoes softens its flavor and adds a pleasant smoky depth. If you want a silkier sauce, strain it after blending.

Substitutions

You can use chicken breast instead of thighs, taking care not to overcook it. Panela can be replaced with brown sugar, and white vinegar with apple cider vinegar.

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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