Honduran Chicken in Sour Guava and Sesame Recado with Golden Yuca

Name: Honduran Chicken in Sour Guava and Sesame Recado with Golden Yuca
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless chicken thighs or chicken breast, cut into pieces; 10.5 oz ripe sour guavas; 9 oz ripe tomatoes; 5 oz white onion; 6 cloves garlic; 3 tbsp sesame seeds; 1 tsp ground annatto; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/4 cup sour orange juice or a mix of orange and lime juice; 1/2 cup fresh culantro or cilantro, chopped; 1 1/2 cups chicken broth or water; 1 3/4 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 2 lb peeled yuca in chunks; 2 tbsp butter; 2.8 oz red onion; 2 tbsp white vinegar; 1 tsp sugar

An original Honduran-inspired dish featuring chicken simmered in a thick recado made with sour guava, roasted tomato, garlic, onion, and toasted sesame, served with yuca that is crisp outside and tender inside. The result is a balanced plate with fruity tang, toasted depth, and comforting homemade flavor.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless chicken thighs or chicken breast, cut into pieces (skinless)
300 g ripe sour guavas (partidas and without semillas duras if possible)
250 g ripe tomatoes (for roasting)
150 g white onion (mitad for roasting and mitad chopped)
18 g garlic (pelado)
24 g sesame seeds (tostado)
4 g ground annatto (optional pero recomendado)
2 g ground cumin
1 g dried oregano
60 ml sour orange juice or a mix of orange and lime juice
16 g fresh culantro or cilantro, chopped (lightly compacto)
360 ml chicken broth or water
10 g salt (ajustar to taste)
2 g black pepper
45 ml vegetable oil (divided)
900 g peeled yuca in chunks (retirar the fibra central si es gruesa)
28 g butter (for the yuca)
80 g red onion (en pluma fina)
30 ml white vinegar (for encurtido quick)
4 g sugar (for encurtido quick)

Nutrition facts

per serving

512 kcal

Calories

34 g

Protein

36 g

Carbs

25 g

Fat

5 g

Fiber

31 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. Preheat the oven to 425°F (220°C). Place the tomatoes, half of the white onion, and 3 garlic cloves on a tray. Drizzle with 1 tablespoon vegetable oil and roast for 18 minutes, or until the tomatoes are soft and lightly charred at the edges.
2
2. Meanwhile, cook the yuca in a pot of water with 1 teaspoon salt for 20 to 25 minutes, until tender. Drain, remove any thick fibrous core, and set aside.
3
3. In a small skillet over medium heat, toast the sesame seeds for 2 to 3 minutes, stirring constantly, until golden and fragrant. Set aside.
4
4. Blend the sour guavas with the roasted tomatoes, roasted onion, roasted 3 garlic cloves, toasted sesame, annatto, cumin, oregano, sour orange juice, and 1 cup of the chicken broth or water until you have a thick sauce. For a smoother texture, strain it if desired.
5
5. Season the chicken with 3/4 teaspoon salt and black pepper. Heat 1 tablespoon vegetable oil in a wide pot over medium-high heat and brown the chicken for 4 to 5 minutes per side. Remove and set aside.
6
6. In the same pot, add the remaining 1 tablespoon vegetable oil and sauté the remaining chopped white onion and the remaining 3 chopped garlic cloves for 3 minutes, until softened.
7
7. Pour the blended recado into the pot and cook for 5 to 7 minutes over medium heat, stirring often, until it deepens in color and thickens slightly. Add the remaining broth, return the browned chicken, and cook covered over medium-low heat for 18 to 20 minutes, until the chicken is fully cooked and tender.
8
8. Add the chopped fresh culantro or cilantro to the chicken during the last 2 minutes of cooking and adjust with the remaining salt to taste.
9
9. To finish the yuca, heat a large skillet over medium heat with the butter. Brown the cooked yuca for 6 to 8 minutes, turning carefully, until golden on the outside. Add a pinch of salt if needed.
10
10. Combine the red onion with the white vinegar, sugar, and a pinch of salt. Let it rest for 10 minutes to make a quick pickle.
11
11. Serve the chicken generously covered with the sour guava and sesame recado, with the golden yuca and the pickled red onion on top or on the side.

Chef tips

If the guava is very sweet and not very tart, add 1 to 2 extra teaspoons of lime or sour orange juice to keep the flavor balanced. Straining the sauce gives it a smoother, more refined texture.

Substitutions

You can use bone-in chicken, adjusting the cooking time as needed. If sour guava is unavailable, use regular guava with a little extra lime juice. The butter for the yuca can be replaced with more vegetable oil to make the dish dairy-free.

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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