Honduran Chicken in Tender Squash and Sesame Sauce with Coconut Lime Rice

Name: Honduran Chicken in Tender Squash and Sesame Sauce with Coconut Lime Rice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.75 lb chicken thighs, boneless or bone-in; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp annatto powder; 2 tbsp vegetable oil; 3 tbsp sesame seeds; 12 oz tender squash, peeled and diced small; 10.5 oz ripe tomatoes; 1 cup white onion; 4 cloves garlic; 1 cup red sweet pepper; 1/2 cup culantro or fresh cilantro; 1 1/2 cups water or chicken broth; 1 cup long-grain white rice; 1 cup coconut milk; 3/4 cup water; 1 tsp lime zest; 1 tbsp lime juice; 1 tbsp butter

An original recipe inspired by Honduran flavors: browned chicken thighs finished in a silky sauce of tender squash, roasted tomato, toasted sesame, and cilantro, served over fragrant rice cooked with coconut milk and a touch of lime. Comforting, aromatic, and homey.

20 minPrep

45 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g chicken thighs, boneless or bone-in (skinless preferiblemente)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
2 g annatto powder
30 ml vegetable oil (divided)
24 g sesame seeds (tostado lightly)
350 g tender squash, peeled and diced small (puede ser calabaza tierna)
300 g ripe tomatoes (cut a the mitad)
150 g white onion (sliced)
12 g garlic
120 g red sweet pepper (in strips)
16 g culantro or fresh cilantro (chopped, divided)
360 ml water or chicken broth (for the sauce)
200 g long-grain white rice (enjuagado)
240 ml coconut milk
180 ml water (for the arroz)
2 g lime zest
15 ml lime juice
14 g butter

Nutrition facts

per serving

612 kcal

Calories

34 g

Protein

39 g

Carbs

35 g

Fat

3.8 g

Fiber

35.2 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 thighs with 4 g (3/4 tsp) of the salt, black pepper, cumin, and annatto powder. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Place the tomatoes, onion, and 2 garlic cloves on a small tray. Drizzle with 15 ml (1 tbsp) oil. Roast in a preheated oven at 400°F / 200°C for 18 to 20 minutes, until the tomatoes are soft and lightly browned at the edges.
3
3. While the vegetables roast, toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Set aside.
4
4. For the rice, place the white rice, coconut milk, 180 ml (3/4 cup) water, 2 g (1/2 tsp) salt, lime zest, and butter in a saucepan. Bring to a boil, reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 10 minutes. Fluff with a fork and add the lime juice.
5
5. Blend the roasted tomatoes, roasted onion, roasted 2 garlic cloves, 12 g (1 1/2 tbsp) toasted sesame seeds, 240 ml (1 cup) of the water or chicken broth, and half of the culantro until smooth and thick.
6
6. Heat the remaining oil in a wide skillet or shallow pot over medium-high heat. Brown the chicken for 4 to 5 minutes per side until well colored. Remove and set aside partially cooked.
7
7. In the same skillet, add the remaining chopped garlic, tender squash, and red sweet pepper. Sauté for 4 minutes, stirring so the squash begins to soften.
8
8. Pour the blended sauce over the squash. Add the remaining water or chicken broth, stir, and bring to a gentle simmer. Return the chicken to the skillet, partially cover, and cook for 15 to 18 minutes over medium-low heat, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C, and the squash is tender.
9
9. Adjust with the remaining salt to taste and add the remaining culantro. Cook 1 more minute to bring the flavors together.
10
10. Serve a bed of coconut lime rice, top with the chicken and plenty of tender squash sauce, and finish with the remaining toasted sesame seeds.

Chef tips

If you want a smoother sauce, strain it after blending. For deeper flavor, brown the chicken well before simmering it. The squash should be tender but not completely falling apart.

Substitutions

You can use chicken drumsticks or chicken breast pieces, adjusting the cooking time. If culantro is unavailable, use fresh cilantro. Tender squash can be replaced with firm zucchini or young butternut squash. For a dairy-free version, replace the butter with oil or plant-based margarine.

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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