Honduran Coconut Chicken with Sweet Corn Nacatamalito and Warm Cabbage Salad

Name: Honduran Coconut Chicken with Sweet Corn Nacatamalito and Warm Cabbage Salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 4 cloves garlic; 3 tbsp lime juice; 2 tbsp vegetable oil; 1 cup white onion; 1 cup red bell pepper; 13.5 oz coconut milk; 1/2 cup culantro or fresh cilantro; 8 pieces corn husks for wrapping; 2 cups corn kernels; 2/3 cup cornmeal; 2 tbsp butter; 1/4 cup sour cream; 2 tsp sugar; 1 tsp baking powder; 5 cups green cabbage; 2/3 cup carrot; 1 tbsp white vinegar

An original recipe inspired by Honduran flavors: browned chicken thighs simmered in a gentle coconut, cilantro, and sweet pepper sauce, served with small steamed sweet corn nacatamalitos and a warm cabbage-lime salad. It combines traditional ingredients with a comforting homemade presentation.

30 minPrep

45 minCook

75 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)
2 g ground cumin
12 g garlic (chopped)
45 ml lime juice (divided)
30 ml vegetable oil (divided)
150 g white onion (chopped)
120 g red bell pepper (in strips finas)
400 ml coconut milk
20 g culantro or fresh cilantro (chopped)
8 unit corn husks for wrapping (remojadas en agua tibia 15 minutos)
300 g corn kernels (fresh or descongelados)
80 g cornmeal
30 g butter (derretida)
60 g sour cream
8 g sugar
4 g baking powder
250 g green cabbage (finely grated)
80 g carrot (grated)
15 ml white vinegar

Nutrition facts

per serving

620 kcal

Calories

33 g

Protein

37 g

Carbs

37 g

Fat

4 g

Fiber

33 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

Dairy

Instructions

1
1. In a bowl, season the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, half of the minced garlic, and 15 ml (1 tbsp) lime juice. Mix well and let rest for 10 minutes.
2
2. For the nacatamalitos, blend or process the corn kernels into a coarse paste. Transfer to a bowl and mix with the cornmeal, melted butter, sour cream, sugar, baking powder, and 2 g (1/2 tsp) salt until you have a moist, thick batter.
3
3. Divide the corn mixture among the soaked corn husks, making 8 small packets. Fold and tie or tuck the edges so they stay closed.
4
4. Place the nacatamalitos in a steamer over boiling water, cover, and steam for 30 minutes over medium heat. Keep the water at a gentle boil throughout cooking.
5
5. Meanwhile, heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and set aside.
6
6. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil if needed. Sauté the onion, red bell pepper, and remaining garlic for 4 to 5 minutes, until softened and fragrant.
7
7. Stir in the coconut milk and bring to a gentle simmer. Return the chicken to the skillet, reduce to medium-low heat, and cook for 18 to 20 minutes, until the chicken is fully cooked and the sauce has thickened slightly. If checking with a thermometer, the center of the chicken should reach 165°F and 74°C.
8
8. Add the culantro or fresh cilantro and stir. Adjust with the remaining 2 g (1/4 tsp) salt and another 15 ml (1 tbsp) lime juice to balance the sauce.
9
9. For the warm salad, heat a large skillet over medium heat and add the green cabbage and carrot. Cook for 2 minutes, stirring, just until slightly softened but still textured. Add the white vinegar, the remaining 15 ml (1 tbsp) lime juice, and a pinch of salt; toss and remove from the heat.
10
10. Serve a portion of chicken with plenty of coconut sauce, 2 corn nacatamalitos per person, and the warm cabbage salad on the side. If you want to hold it warm before serving, keep the chicken covered in a 200°F and 95°C oven for up to 10 minutes.

Chef tips

For deeper flavor, let the seasoned chicken rest for 20 to 30 minutes before browning. Do not over-process the corn; a slightly coarse texture gives the nacatamalitos better body.

Substitutions

You can use chicken breast instead of thighs, reducing the cooking time slightly. If culantro is unavailable, use cilantro only. The sour cream in the nacatamalitos can be replaced with thick plain yogurt.

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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