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

Name: Honduran Chicken in Guava and Sweet Pepper Sauce with Corn Rice and Sautéed Green Beans
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless chicken thighs or chicken breast, cut into pieces; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp annatto powder; 6 cloves garlic; 2 tbsp lime juice; 3 tbsp vegetable oil; 10.5 oz ripe guavas; 1 cup ripe tomato; 1 cup red bell pepper; 1 cup white onion; 1/2 cup fresh cilantro; 1 tsp ground cumin; 1 tbsp grated panela; 2 cups water; 1 cup white rice; 3/4 cup corn kernels; 9 oz green beans; 1 tbsp butter

An original recipe inspired by Honduran flavors: juicy browned chicken served with a homemade guava, tomato, and sweet bell pepper sauce, alongside corn rice and garlic-sautéed green beans. It balances fruity sweetness, gentle acidity, and toasted savory notes in a home-style dish.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless chicken thighs or chicken breast, cut into pieces (skinless)
8 g salt (divided)
2 g black pepper (freshly ground)
4 g annatto powder (for color and sabor)
18 g garlic (chopped, divided)
30 ml lime juice (fresh)
45 ml vegetable oil (divided)
300 g ripe guavas (peladas and chopped)
200 g ripe tomato (chopped)
120 g red bell pepper (in strips, divided)
150 g white onion (chopped, divided)
16 g fresh cilantro (chopped, divided)
2 g ground cumin
12 g grated panela (optional for balancear acidez)
480 ml water (divided)
200 g white rice (enjuagado)
120 g corn kernels (fresh or congelados)
250 g green beans (despuntados and cut)
14 g butter

Nutrition facts

per serving

486 kcal

Calories

34 g

Protein

36 g

Carbs

21 g

Fat

4 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

Dairy

Instructions

1
1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, annatto powder, half of the minced garlic, and the lime juice. Let it rest for 15 minutes while you prepare the other ingredients.
2
2. For the sauce, place the guavas, tomato, half of the onion, half of the red bell pepper, 240 ml (1 cup) water, cumin, and panela in a saucepan. Cook over medium heat for 12 minutes, until everything is soft.
3
3. Blend the guava mixture with 2 tablespoons of the chopped cilantro until smooth. For a finer texture, strain it if desired. Set aside.
4
4. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Transfer to a plate.
5
5. In the same skillet, add the remaining onion and remaining bell pepper. Cook for 3 minutes. Pour in the blended sauce and 120 ml (1/2 cup) water. Return the chicken to the skillet, reduce to medium heat, and cook for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F/74°C.
6
6. Meanwhile, make the rice. In a medium pot, heat 1/2 tablespoon oil. Add the rice and corn kernels, stir for 1 minute, then add 180 ml (3/4 cup) water and 2 g (about 1/2 tsp) salt. When it comes to a boil, cover, reduce the heat, and cook for 15 minutes until the rice is tender. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and mix in 2 tablespoons of the chopped cilantro.
7
7. For the green beans, bring water to a boil in a small pot. Cook the green beans for 3 minutes, drain them, and transfer to cold water to keep their color.
8
8. Heat the butter and the remaining 1/2 tablespoon oil in a skillet. Add the green beans, the remaining garlic, and 2 g (about 1/2 tsp) salt. Sauté for 3 to 4 minutes until glossy and tender, but still slightly crisp.
9
9. Serve one portion of corn rice, top or accompany it with the chicken and plenty of guava sauce, and finish with the sautéed green beans. Sprinkle the remaining cilantro on top just before serving.

Chef tips

If your guavas have many seeds, cooking and straining the sauce first greatly improves the texture. For deeper flavor, let the chicken brown well before adding the sauce.

Substitutions

You can use chicken thighs or breast. Panela can be replaced with brown sugar. If fresh cilantro is unavailable, use a little extra cilantro, though the flavor profile will be milder.

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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