Honduran Chicken in Roasted Chayote and Sesame Sauce with Red Bean Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the chayote, 1 tomato, half of the onion, and 4 garlic cloves on a tray. Drizzle with 15 ml (1 tbsp) vegetable oil and add a pinch of salt and pepper. Roast for 22 minutes, until the chayote is tender and the tomato is lightly browned.

2. 2

   While the vegetables roast, season the chicken thighs with ground annatto, ground cumin, dried oregano, 5 g (about 1 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) lime juice.

3. 3

   Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until browned. Transfer to a plate; it will finish cooking later in the sauce.

4. 4

   In a medium pot, heat the remaining 15 ml (1 tbsp) vegetable oil over medium heat. Sauté the remaining onion and 2 chopped garlic cloves for 2 minutes. Add the uncooked white rice and cook for 1 minute, stirring to lightly toast it.

5. 5

   Add the cooked red beans, their reserved broth, 360 ml (1 1/2 cups) chicken broth, 2 g (about 1/2 tsp) salt, and a pinch of black pepper. Once boiling, reduce the heat, cover, and cook for 18 minutes or until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes. Then mix in half of the fresh cilantro and 15 ml (1 tbsp) lime juice.

6. 6

   Add the roasted chayote, roasted tomato, roasted onion, the 4 roasted garlic cloves, the remaining raw chopped tomato, toasted sesame seeds, 120 ml (1/2 cup) chicken broth, and the remaining salt to a blender. Blend until smooth.

7. 7

   Pour the sauce into the same skillet used for the chicken and cook over medium heat for 3 minutes, stirring occasionally. Return the chicken to the skillet, cover, and cook for 10 to 12 minutes, until the chicken is fully cooked and reaches an internal temperature of 74 °C / 165 °F.

8. 8

   Taste the sauce and adjust with the remaining black pepper and more salt if needed. Add the rest of the lime juice and the remaining fresh cilantro. Cook 1 minute more.

9. 9

   Serve a bed of red bean rice on each plate. Top with the chicken and plenty of roasted chayote-sesame sauce. Finish with any cilantro left in the pan.