Honduran chicken in roasted squash and cilantro sauce with corn rice and avocado chimol

Name: Honduran chicken in roasted squash and cilantro sauce with corn rice and avocado chimol
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.75 lb skinless bone-in chicken thighs; 14 oz peeled squash, cubed; 1 cup uncooked white rice; 3/4 cup sweet corn kernels; 10.5 oz ripe tomatoes; 1 1/4 cups white onion; 6 cloves garlic; 1 cup loosely packed fresh cilantro; 1 large firm avocado; 2 tbsp lime juice; 3 tbsp vegetable oil; 1 tsp ground annatto; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 3 cups chicken broth or water; 1 cup red sweet pepper; 2 tsp salt; 1/2 tsp black pepper; 1 tbsp white vinegar

An original main dish inspired by Honduran flavors: browned chicken thighs simmered in a silky roasted squash, tomato, and cilantro sauce with a touch of cumin, served with corn rice and fresh avocado chimol. It brings together sweet, herbal, and lightly smoky notes in a comforting homemade meal.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g g skinless bone-in chicken thighs (secados with papel)
400 g g peeled squash, cubed (puede ser calabaza tipo kabocha or ayote sazón)
200 g g uncooked white rice (of grano largo)
120 g g sweet corn kernels (fresh or congelados)
300 g g ripe tomatoes (partidos a the mitad)
180 g g white onion (the mitad sliced and the mitad diced small)
18 g g garlic (4 cloves for the sauce and 2 for the arroz)
30 g g fresh cilantro (chopped, divided)
200 g g firm avocado (diced)
30 ml ml lime juice (divided)
45 ml ml vegetable oil (divided)
4 g g ground annatto (for color and sabor)
2 g g ground cumin
1 g g dried oregano
720 ml ml chicken broth or water (divided)
120 g g red sweet pepper (diced small, divided)
12 g g salt (or to taste, divided)
2 g g black pepper (or to taste)
15 ml ml white vinegar (for the chimol)

Nutrition facts

per serving

620 kcal

Calories

33 g

Protein

47 g

Carbs

31 g

Fat

6 g

Fiber

41 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. Preheat the oven to 220 °C / 425 °F. Place the squash, tomatoes, half of the onion sliced, 4 garlic cloves, and half of the sweet pepper on a tray. Drizzle with 1 tablespoon oil and sprinkle with annatto, half of the cumin, oregano, and 1 teaspoon salt. Roast for 25 minutes, until the squash is tender and the edges are lightly browned.
2
2. While the vegetables roast, pat the chicken thighs dry and season them with 1 teaspoon salt, black pepper, and the remaining cumin. Heat 1 tablespoon oil in a wide pot or deep skillet over medium-high heat. Brown the chicken for 4 to 5 minutes per side until well colored. Remove and set aside.
3
3. Transfer the roasted squash, tomatoes, onion, garlic, and sweet pepper to a blender. Add 1 cup (240 ml) chicken broth or water, half of the cilantro, and 1 tablespoon lime juice. Blend until smooth.
4
4. Pour the sauce into the same pot used for the chicken and cook for 3 minutes over medium heat, stirring to loosen the browned bits. Return the chicken to the pot, partially cover, and cook over medium-low heat for 25 minutes, adding 1/2 cup (120 ml) broth if the sauce becomes too thick. Cook until the chicken is tender and fully done.
5
5. For the corn rice, heat the remaining tablespoon of oil in a medium saucepan over medium heat. Sauté the diced onion, the remaining 2 garlic cloves, and the rest of the sweet pepper for 3 minutes. Add the rice and stir for 1 minute. Mix in the corn kernels, 1 1/2 cups (360 ml) chicken broth or water, and 1/2 teaspoon salt. Once boiling, lower the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes, then fluff with a fork.
6
6. For the avocado chimol, combine the avocado, remaining cilantro, white vinegar, the remaining tablespoon of lime juice, and a pinch of salt in a bowl. Toss gently so the avocado keeps its shape.
7
7. Serve a bed of corn rice, place the chicken thighs on top or alongside, and spoon over the roasted squash sauce. Finish with the fresh avocado chimol.

Chef tips

If you want a finer sauce, strain it after blending. For a deeper roasted flavor, let some squash edges caramelize well before blending.

Substitutions

You can use bone-in chicken breast instead of thighs, adjusting the cooking time to prevent dryness. Honduran squash can be replaced with pumpkin, and culantro can be replaced with extra cilantro if broadleaf culantro is unavailable.

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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