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

Instructions

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   1. Season the chicken with 1 teaspoon of the salt, black pepper, and ground annatto. Let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Place the tamarind pulp in a bowl with the hot water and let it soften for 10 minutes. Mash it with a spoon, strain if needed, and reserve the tamarind liquid.

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   3. In a medium pot, heat 1 tablespoon of vegetable oil over medium heat. Add half of the onion and half of the garlic; sauté for 2 minutes until fragrant. Stir in the rice and cook for 1 minute to lightly toast it.

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   4. Add the chicken broth, 1/2 teaspoon salt, and half of the cilantro. Once it comes to a boil, lower the heat, cover, and cook for 16 to 18 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

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   5. While the rice cooks, heat 1 tablespoon of 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 at this stage. Remove and set aside.

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   6. In the same skillet, add the remaining tablespoon of oil, the rest of the onion, the rest of the garlic, and the red bell pepper. Cook for 4 minutes, stirring, until the onion softens and the pepper is just tender.

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   7. Add the tomato, cumin, grated panela, and the reserved tamarind liquid. Cook over medium heat for 5 to 7 minutes until a lightly thickened sauce forms.

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   8. Return the chicken and any juices to the skillet. Cover and cook over medium-low heat for 12 to 15 minutes, until the chicken reaches a safe internal temperature of 165 °F / 74 °C.

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   9. Uncover, add the lime juice, and taste the sauce. Adjust with the remaining salt if needed. Cook 2 minutes more to bring the flavors together.

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    10. In another skillet, cook the ripe plantain slices over medium heat with a little of the skillet fat or a few extra drops of oil, 2 to 3 minutes per side, until golden and caramelized.

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    11. Fluff the rice with a fork and mix in the remaining cilantro. Serve a bed of cilantro rice, top with the chicken and plenty of tamarind sauce, and add the golden ripe plantain on the side.

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    12. If you want to keep the dish warm before serving, place it covered in a preheated oven at 200 °F / 95 °C for up to 10 minutes without drying it out.