Honduran Chicken in Custard Apple and Sweet Pepper Sauce with Corn Rice and Sautéed Green Beans

Name: Honduran Chicken in Custard Apple and Sweet Pepper 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; 1/2 tsp black pepper; 1 tsp ground annatto; 3 tbsp vegetable oil; 1 cup white onion; 4 cloves garlic; 1 cup red sweet pepper; about 1 cup pulp ripe custard apple; 3/4 cup ripe tomato; 1/4 cup sour orange juice; 1 cup water or chicken broth; 1/2 cup loosely packed fresh cilantro; 1 1/4 cups long-grain white rice; 3/4 cup sweet corn kernels; 2 cups water; 7 oz green beans; 1/4 tsp ground cumin; 1 tbsp lime juice

An original recipe inspired by Honduran flavors: browned chicken thighs simmered in a velvety custard apple, red sweet pepper, onion, and cilantro sauce, served with rice tossed with corn kernels and tender garlic green beans. It balances gentle sweetness, fresh acidity, and toasted notes typical of Honduran home cooking.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeDairy-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)
3 g ground annatto (for color and sabor)
45 ml vegetable oil (divided)
150 g white onion (finely chopped)
12 g garlic (chopped; divided)
140 g red sweet pepper (in strips finas)
220 g ripe custard apple (solo the pulpa, without semillas)
120 g ripe tomato (chopped)
60 ml sour orange juice (si no hay, ver sustituciones)
240 ml water or chicken broth (for the sauce)
20 g fresh cilantro (chopped; divided)
240 g long-grain white rice (enjuagado)
120 g sweet corn kernels (fresh or congelados)
480 ml water (for the arroz)
200 g green beans (without puntas, cut en mitades)
1 g ground cumin (for the ejotes)
15 ml lime juice (for terminar)

Nutrition facts

per serving

498 kcal

Calories

33 g

Protein

42 g

Carbs

20 g

Fat

4 g

Fiber

38 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

No declared allergens

Instructions

1
1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, and ground annatto. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat 1 tbsp (15 ml) vegetable oil in a wide skillet or shallow pot over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and set aside on a plate.
3
3. In the same skillet, add another 1 tbsp (15 ml) oil. Add the onion, half of the garlic, and the red sweet pepper. Cook for 4 minutes, stirring, until softened. Add the tomato and cook 2 minutes more.
4
4. Blend the custard apple pulp with the sour orange juice, 1/2 cup (120 ml) of the water or chicken broth, and half of the cilantro until smooth.
5
5. Pour the custard apple sauce into the skillet with the vegetables. Return the chicken and add the remaining water or chicken broth, 4 g (3/4 tsp) salt, and reduce to medium-low heat. Cook partially covered for 18 to 20 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F/74°C.
6
6. Meanwhile, make the rice. In a medium pot, heat the final 1 tbsp (15 ml) of oil over medium heat. Add the white rice and sweet corn kernels. Sauté for 2 minutes, stirring so the rice is well coated.
7
7. Add 2 cups (480 ml) water and bring to a boil. Once boiling, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.
8
8. For the green beans, place them in a small saucepan with enough water to cover. Bring to a boil and cook for 3 minutes. Drain.
9
9. Sauté the green beans in a clean skillet over medium heat with the remaining garlic, ground cumin, and 1 tablespoon of the chicken cooking sauce for 2 minutes, just to lightly glaze them.
10
10. Stir the remaining cilantro and lime juice into the chicken sauce. Cook 1 minute more and adjust salt if needed.
11
11. Serve a bed of corn rice, place the chicken with plenty of custard apple sauce on top or alongside, and finish with the sautéed green beans.

Chef tips

Custard apple works best when very ripe and fragrant; it blends more easily and gives the sauce a creamy texture without dairy. For a smoother sauce, strain it after blending.

Substitutions

If you cannot find sour orange, use 2 tbsp orange juice plus 2 tbsp lime juice. You may swap the thighs for chicken breast, taking care not to overcook it. Flat-leaf cilantro can be used in place of local cilantro depending on availability.

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
View on Amazon
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
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon