Honduran Chicken in Tamarind and Sweet Pepper Sauce with Sesame Rice and Griddled Ripe Plantain

Name: Honduran Chicken in Tamarind and Sweet Pepper Sauce with Sesame Rice and Griddled Ripe 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; 2 tsp ground annatto; 4 cloves garlic; 1/4 cup sour orange juice; 2 tbsp vegetable oil; 1 cup white onion; 1 cup red sweet pepper; 1 cup ripe tomato; 1/3 cup tamarind pulp; 3/4 cup hot water; 1 1/2 tbsp grated panela; 1/2 tsp ground cumin; 1/4 cup fresh cilantro; 1 1/4 cups long-grain white rice; 2 cups water; 2 tbsp sesame seeds; 1 tbsp butter; 2 medium ripe plantains; 1/2 tsp ground cinnamon

An original recipe inspired by Honduran flavors: browned chicken thighs finished in a sweet-tart tamarind, tomato, and sweet pepper sauce, served with fragrant sesame rice and griddled ripe plantain.

25 minPrep

45 minCook

70 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)
4 g ground annatto (for color and sabor)
12 g garlic (chopped fino)
60 ml sour orange juice (si no hay, ver sustituciones)
30 ml vegetable oil (divided)
150 g white onion (chopped diced small)
120 g red sweet pepper (chopped diced small)
200 g ripe tomato (chopped)
70 g tamarind pulp (without semillas)
180 ml hot water (for disolver the tamarindo)
20 g grated panela (or sugar morena)
1 g ground cumin
12 g fresh cilantro (chopped)
240 g long-grain white rice (enjuagado)
480 ml water (for cocinar the arroz)
18 g sesame seeds (lightly tostado)
14 g butter
500 g ripe plantains (pelados and cut a lo largo)
1 g ground cinnamon (optional, for the plátano)

Nutrition facts

per serving

620 kcal

Calories

31 g

Protein

63 g

Carbs

26 g

Fat

4 g

Fiber

59 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

DairySesame

Instructions

1
1. In a bowl, season the chicken with 4 g (3/4 tsp) salt, black pepper, ground annatto, half of the chopped garlic, and sour orange juice. Mix well and let it rest for 15 minutes in the refrigerator.
2
2. Place the tamarind pulp in a bowl with 180 ml (3/4 cup) hot water. Let it soften for 5 minutes, then mash with a spoon and strain if needed to get a smooth sauce.
3
3. For the rice, heat 5 ml (1 tsp) vegetable oil in a saucepan over medium heat. Add the white rice and 12 g (about 1 tbsp) of the sesame seeds; sauté for 1 minute, stirring constantly. Add 480 ml (2 cups) water and 2 g (1/4 tsp) salt. When it comes to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat, add the butter, fluff with a fork, and keep covered.
4
4. While the rice cooks, heat a wide skillet over medium-high heat with 15 ml (1 tbsp) of the vegetable oil. Brown the chicken for 3 to 4 minutes per side until nicely colored. It does not need to be fully cooked at this stage. Transfer to a plate.
5
5. In the same skillet, add the remaining 10 ml (2 tsp) vegetable oil. Sauté the white onion and red sweet pepper for 4 minutes. Add the remaining garlic and cook 30 seconds more. Stir in the ripe tomato, ground cumin, and grated panela; cook for 5 minutes until the tomato breaks down.
6
6. Pour the tamarind mixture into the skillet, add 2 g (1/4 tsp) salt, and cook for 2 minutes, stirring. Return the chicken to the sauce along with any juices from the plate. 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.
7
7. Heat a griddle or large skillet over medium heat and, if desired, lightly grease it with a few drops of the oil left from the skillet. Cook the ripe plantains for 2 to 3 minutes per side until golden and caramelized. Sprinkle the ground cinnamon on top during the last minute, if using.
8
8. Turn off the heat under the chicken and stir in the fresh cilantro. Taste the sauce and adjust with the remaining salt if needed.
9
9. Serve a bed of sesame rice, place the chicken with plenty of tamarind sauce on top or alongside, and add the griddled ripe plantains. Finish with the remaining sesame seeds sprinkled over the rice or chicken.

Chef tips

For a shinier, more concentrated sauce, simmer it uncovered for 2 to 3 extra minutes before adding the cilantro. Browning the chicken well at the start gives the dish deeper flavor.

Substitutions

If you cannot find sour orange juice, use 30 ml (2 tbsp) orange juice plus 30 ml (2 tbsp) lime juice. Panela can be replaced with brown sugar. You may also use chicken breast, taking care not to overcook it.

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
View on Amazon
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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