Honduran Chicken in Toasted Sesame and Sour Orange Sauce with Corn Rice and Sautéed Green Beans

Name: Honduran Chicken in Toasted Sesame and Sour Orange Sauce with Corn Rice and Sautéed Green Beans
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp ground black pepper; 1 tsp ground cumin; 1 tsp annatto powder; 3 tbsp vegetable oil; 1/4 cup sesame seeds; 1 cup white onion; 5 cloves garlic; 1 cup red bell pepper; 1/2 cup sour orange juice; 1 1/2 cups chicken broth; 1/2 cup culantro or fresh cilantro; 1 cup uncooked white rice; 3/4 cup sweet corn kernels; 9 oz green beans; 1 tbsp butter; 2 tbsp lime

An original recipe inspired by Honduran home cooking: golden chicken thighs finished in a silky toasted sesame, sour orange, sweet pepper, and cilantro sauce, served with corn rice and garlic sautéed green beans. It balances citrusy, nutty, and fresh flavors in a distinctly Honduran style.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided)
2 g ground black pepper (divided)
2 g ground cumin
3 g annatto powder
45 ml vegetable oil (divided)
40 g sesame seeds (tostado)
140 g white onion (finely chopped, divided)
15 g garlic (chopped, divided)
120 g red bell pepper (en cubitos)
120 ml sour orange juice (si no hay, ver sustituciones)
360 ml chicken broth (divided)
20 g culantro or fresh cilantro (chopped, divided)
200 g uncooked white rice (enjuagado)
120 g sweet corn kernels (fresh or congelado)
250 g green beans (without puntas)
14 g butter
30 ml lime (juice fresh)

Nutrition facts

per serving

545 kcal

Calories

34 g

Protein

35 g

Carbs

29 g

Fat

4 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. Season the chicken with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, cumin, and annatto powder. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a large skillet or pot over medium heat. Add the sesame seeds and toast for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove and set aside.
3
3. Place the toasted sesame seeds in a blender with 60 ml (1/4 cup) chicken broth, the sour orange juice, and half of the red bell pepper. Blend until smooth. Set aside.
4
4. In the same pot, heat 15 ml (1 tbsp) vegetable oil over medium heat. Sauté half of the onion and one-third of the garlic for 2 minutes. Add the white rice and sweet corn, and cook 2 more minutes, stirring to lightly toast the rice.
5
5. Add 240 ml (1 cup) chicken broth and 120 ml (1/2 cup) water to the rice pot, along with 2 g (1/2 tsp) salt. When it comes to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat, add half of the culantro, fluff with a fork, and cover again to keep warm.
6
6. While the rice cooks, heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Brown the chicken for 4 to 5 minutes per side until well seared and it reaches a safe internal temperature of 165°F/74°C. Remove and set aside.
7
7. In the same skillet, reduce to medium heat and add the remaining onion, the rest of the red bell pepper, and another third of the garlic. Cook for 3 to 4 minutes until softened.
8
8. Pour the blended sesame and sour orange sauce into the skillet. Add the remaining 120 ml (1/2 cup) chicken broth, stir well, and cook for 3 to 4 minutes until slightly thickened.
9
9. Return the chicken to the skillet and cook over medium-low heat for 8 minutes, spooning the sauce over it, until juicy and well coated. Add the remaining culantro at the end and adjust with 2 g (1/2 tsp) salt and the rest of the pepper to taste.
10
10. In another skillet, melt the butter with the remaining 15 ml (1 tbsp) vegetable oil over medium heat. Add the green beans and the rest of the garlic. Sauté for 5 to 7 minutes until tender-crisp. Season with the lime juice and the remaining 1/4 tsp salt.
11
11. Serve a base of corn rice, place the chicken with plenty of toasted sesame sauce on top or on the side, and add the garlic sautéed green beans.
12
12. If you want to hold the dish warm before serving, keep it covered in a 200°F/95°C oven for up to 10 minutes without overcooking the chicken.

Chef tips

Toast the sesame only until lightly golden; if it gets too dark, the sauce can turn bitter. For a more home-style finish, let the chicken rest for 5 minutes before serving so it keeps its juices.

Substitutions

If sour orange is unavailable, use 90 ml (6 tbsp) orange juice plus 30 ml (2 tbsp) lime juice. You may swap the thighs for chicken breast, taking care not to overcook it. Culantro can be replaced with regular cilantro.

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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