Honduran Chicken in Jocote, Annatto and Cilantro Sauce with Golden Yuca

Name: Honduran Chicken in Jocote, Annatto and Cilantro Sauce with Golden Yuca
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 28 oz chicken thighs, boneless or bone-in; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp ground annatto; 4 cloves garlic; 1 tsp ground cumin; 1/4 cup sour orange juice; 3 tbsp vegetable oil; 1 cup white onion; 1 cup red sweet pepper; 1 1/2 cups ripe tomato; 1 cup ripe jocotes; 1/2 cup fresh cilantro; 1 cup chicken broth; 2 lb peeled cassava; 6 1/3 cups water; 1/2 tsp dried oregano; 1 tbsp lime juice; 1 1/2 tbsp butter

An original recipe inspired by Honduran flavors: chicken browned and simmered in a ripe jocote, tomato, annatto, and cilantro sauce, served with yuca that is crisp outside and tender inside. The result is a balanced dish with fruity tang, deep color, and comforting homemade Honduran character.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g chicken thighs, boneless or bone-in (skinless of preferencia)
8 g salt (divided)
2 g black pepper (freshly ground)
5 g ground annatto (for color and sabor)
12 g garlic (chopped)
2 g ground cumin
60 ml sour orange juice (si no hay, usar mezcla of orange and lima)
45 ml vegetable oil (divided)
150 g white onion (diced small)
120 g red sweet pepper (in strips or cubes)
250 g ripe tomato (chopped)
180 g ripe jocotes (without semilla and chopped)
20 g fresh cilantro (chopped)
240 ml chicken broth
900 g peeled cassava (en trozos medium)
1500 ml water (approx., for cocer the yuca)
1 g dried oregano
15 ml lime juice (for the yuca)
20 g butter (for terminar the yuca)

Nutrition facts

per serving

468 kcal

Calories

33 g

Protein

28 g

Carbs

25 g

Fat

4 g

Fiber

24 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, ground annatto, garlic, cumin, and sour orange juice. Mix well and marinate for 15 minutes in the refrigerator.
2
2. Meanwhile, place the cassava in a pot with the water and 2 g (1/2 tsp) salt. Cook over medium heat until tender, 20 to 25 minutes. Drain, remove the fibrous core if thick, and set aside.
3
3. Heat 30 ml (2 tbsp) vegetable oil in a wide skillet or braising pan over medium-high heat. Brown the chicken for 4 to 5 minutes per side until nicely colored. If you prefer to finish it in the oven, transfer it later to an oven-safe dish and bake at 375°F (190°C) in a later step. Remove and set aside.
4
4. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté the white onion and red sweet pepper for 4 minutes. Add the ripe tomato and dried oregano, and cook 5 more minutes, stirring until the tomato softens.
5
5. Add the ripe jocotes and half of the fresh cilantro. Cook for 3 minutes so the fruit releases its juices. Pour in the chicken broth and let it simmer gently for 2 minutes.
6
6. Carefully blend the vegetable and jocote mixture until smooth, or mash it for a more rustic texture if preferred. Return the sauce to the skillet and adjust with the remaining 2 g (1/4 tsp) salt.
7
7. Return the chicken to the sauce. Cook covered over medium-low heat for 18 to 20 minutes, or until the chicken reaches a safe internal temperature of 165°F (74°C). If finishing in the oven, bake covered with the sauce at 375°F (190°C) for 20 minutes.
8
8. For the golden cassava, heat a large skillet over medium heat with the butter. Add the cooked cassava, lime juice, and remaining fresh cilantro. Brown for 6 to 8 minutes, turning carefully, until golden edges form. Taste and adjust salt if needed.
9
9. Serve the chicken covered with the jocote, annatto, and cilantro sauce alongside the hot golden cassava.
10
10. For a more home-style presentation, let the chicken rest for 3 minutes off the heat before serving so the sauce settles over the meat.

Chef tips

If the jocotes are very tart, add 1 or 2 extra tablespoons of water when blending the sauce to soften the flavor. You can also leave a few pieces of jocote unblended for a more traditional texture.

Substitutions

If you cannot find jocote, you may use firm ripe red plums, though the flavor will change slightly. Sour orange juice can be replaced with 2 tablespoons orange juice plus 2 tablespoons lime juice. The butter for the cassava can be replaced with oil for a dairy-free version.

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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