Honduran Chicken in Toasted Sesame and Sour Orange Sauce with Green Banana Rice

Instructions

1. 1

   1. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, cumin, and annatto. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a dry skillet over medium heat, toast the sesame seeds for 2 to 3 minutes until golden and fragrant, stirring constantly so they do not burn. Set aside.

3. 3

   3. Place the tomatoes, half of the onion, 3 garlic cloves, and the sweet pepper on a tray. Drizzle with 15 ml (1 tbsp) oil. Roast in a preheated oven at 400°F / 200°C for 18 minutes, or until the vegetables are soft with lightly browned edges.

4. 4

   4. Blend the roasted tomatoes, roasted onion, roasted garlic, roasted sweet pepper, toasted sesame seeds, sour orange juice, and 240 ml (1 cup) water until smooth.

5. 5

   5. Heat the remaining oil in a wide pot over medium-high heat. Brown the chicken skin-side down first for 4 to 5 minutes per side, until nicely colored. Remove and set aside.

6. 6

   6. In the same pot, add the remaining onion and the remaining 2 garlic cloves. Cook for 2 minutes, stirring. Pour in the blended sauce, add the bay leaf, and 2 g (1/2 tsp) salt. Once it gently boils, return the chicken to the pot.

7. 7

   7. Reduce to medium-low heat, partially cover, and cook for 25 to 30 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C. Stir in half of the cilantro at the end and adjust salt if needed.

8. 8

   8. While the chicken cooks, make the rice. In a medium saucepan, melt the butter over medium heat. Add the diced green banana and sauté for 3 minutes. Stir in the rinsed rice and cook for 1 minute, mixing well.

9. 9

   9. Add 120 ml (1/2 cup) water, 2 g (1/2 tsp) salt, and the remaining cilantro to the rice and green banana. When it comes to a boil, lower the heat to very low, cover, and cook for 15 to 18 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes before fluffing.

10. 10

    10. Serve the chicken covered with the toasted sesame and sour orange sauce alongside the green banana rice. Spoon the remaining sauce from the pot over the dish before serving.