Honduran Chicken in Chipilín and Sesame Sauce with Green Banana Rice

Name: Honduran Chicken in Chipilín and Sesame Sauce with Green Banana Rice
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 black pepper; 2 tsp ground annatto; 2 tbsp vegetable oil; 1/4 cup sesame seeds; 1 cup white onion; 4 cloves garlic; 1 cup red bell pepper; 1 cup ripe tomato; 1 1/2 cups fresh chipilín leaves; 1/2 cup fresh cilantro; 1 1/2 cups chicken broth; 1 cup uncooked white rice; 1 medium green banana; 2 tbsp lime juice; 1 tbsp butter

An original recipe inspired by Honduran flavors: seared chicken thighs finished in a silky chipilín, toasted sesame, and sweet pepper sauce, served over rice sautéed with green banana, onion, and cilantro. Comforting, aromatic, and deeply Honduran in character.

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 black pepper (freshly ground)
4 g ground annatto (for sazonar the chicken)
30 ml vegetable oil (divided)
35 g sesame seeds (tostado lightly)
150 g white onion (chopped, divided)
12 g garlic (chopped, divided)
120 g red bell pepper (in strips finas)
180 g ripe tomato (chopped)
40 g fresh chipilín leaves (solo leaves, lightly compactadas)
20 g fresh cilantro (chopped, divided)
360 ml chicken broth (low sodium)
220 g uncooked white rice (enjuagado)
180 g green banana (pelado and en cubitos small)
30 ml lime juice (freshly squeezed)
14 g butter (for terminar the arroz)

Nutrition facts

per serving

486 kcal

Calories

31 g

Protein

35 g

Carbs

24 g

Fat

3 g

Fiber

32 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

SesameDairy

Instructions

1
1. Season the chicken thighs with 4 g of the salt, black pepper, and ground annatto. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a wide skillet or shallow 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. In the same skillet, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. It does not need to be fully cooked at this stage. Remove and set aside.
4
4. For the rice, place the uncooked white rice, 240 ml (1 cup) chicken broth, 2 g salt, half of the green banana, 60 g onion, and half of the garlic in a saucepan. Bring to a boil, then reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed and the rice is tender.
5
5. While the rice cooks, add the remaining vegetable oil to the chicken skillet. Sauté the remaining onion, remaining garlic, and red bell pepper for 4 minutes over medium heat until softened.
6
6. Stir in the ripe tomato and cook 3 minutes more, lightly pressing it so it releases its juices. Add the fresh chipilín, half of the cilantro, and the toasted sesame seeds.
7
7. Pour in the remaining 120 ml (1/2 cup) chicken broth and cook for 2 minutes. Then carefully blend the mixture until smooth and thick. Return the sauce to the skillet.
8
8. Return the browned chicken to the skillet with the sauce. Cook over medium-low heat for 10 to 12 minutes, turning once, until the chicken is fully cooked and the sauce has thickened. If checking with a thermometer, the thickest part of the chicken should reach 165°F (74°C).
9
9. Uncover the cooked rice. In a small separate skillet, melt the butter over medium heat and sauté the remaining green banana for 3 to 4 minutes until just tender but still firm. Fold it into the rice along with the remaining cilantro and the lime juice. Fluff the rice with a fork.
10
10. Serve a bed of green banana rice, top with the chicken in chipilín-sesame sauce, and finish with a little extra sauce over the top.

Chef tips

Toast the sesame only until lightly golden; if it gets too dark, the sauce may taste bitter. If the chipilín has thick stems, remove them for a smoother texture.

Substitutions

If you cannot find fresh chipilín, you can use a mild mix of spinach and a little extra cilantro, though the flavor will be different. Green banana can be replaced with firm green plantain cut into small cubes.

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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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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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
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