Honduran Chicken in Jicaro Seed and Annatto Sauce with Golden Montucas

Instructions

1. 1

   Preheat the oven to 375 °F / 190 °C. Pat the chicken thighs dry and season them with 6 g salt, cumin, and black pepper.

2. 2

   Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Brown the chicken for 2 to 3 minutes per side until nicely colored. Remove and set aside.

3. 3

   In the same skillet, add the tomatoes, half of the onion in chunks, the garlic, and 60 g of the red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables soften and develop lightly roasted notes.

4. 4

   Transfer the tomatoes, cooked onion, garlic, and bell pepper to a blender. Add the ground jicaro seeds, annatto paste, and 360 ml (1 1/2 cups) chicken broth. Blend until smooth.

5. 5

   Pour the sauce into a baking dish or oven-safe skillet. Nestle the browned chicken into the sauce and bake at 375 °F / 190 °C for 25 minutes, or until the chicken is fully cooked and the sauce has slightly thickened.

6. 6

   While the chicken bakes, combine in a bowl the corn masa, sweet corn kernels, finely chopped onion, butter, 60 ml (1/4 cup) chicken broth, and 2 g salt. Knead until you have a soft, shapeable mixture.

7. 7

   Drain the corn husks. Shape 8 small montucas with the masa, placing them on the husks and folding to wrap. Steam the montucas for 15 minutes until firm.

8. 8

   Heat 1 tablespoon vegetable oil on a griddle or skillet over medium heat. Remove the montucas from the husks and sear them for 2 minutes per side to form a light golden crust.

9. 9

   In another small skillet, heat the remaining tablespoon of vegetable oil and sauté the rest of the red bell pepper for 2 minutes. Stir in the lime juice and chopped cilantro, mix for 30 seconds, and turn off the heat.

10. 10

    Serve the chicken covered with plenty of jicaro-annatto sauce. Add the golden montucas on the side and finish with the warm bell pepper, lime, and cilantro topping.