Honduran Chicken in Jocote and Annatto Sauce with White Bean Rice

Instructions

1. 1

   1. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, annatto paste, sour orange juice, and half of the chopped garlic. Mix well and let rest for 15 minutes in the refrigerator.

2. 2

   2. Heat a wide pot or deep skillet over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the chicken for 4 to 5 minutes per side, until nicely colored. Remove and set aside.

3. 3

   3. In the same pot, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté the onion, red bell pepper, and the rest of the garlic for 3 minutes, stirring often.

4. 4

   4. Add the tomato, jocotes, cumin, oregano, and 2 g (1/2 tsp) salt. Cook for 6 to 8 minutes until the tomato breaks down and the jocotes are soft.

5. 5

   5. Pour in the chicken broth and stir to release the browned bits from the bottom. Return the chicken to the pot along with its juices. Cover and cook over medium-low heat for 25 minutes, or until the chicken reaches an internal temperature of 165°F / 74°C.

6. 6

   6. While the chicken cooks, make the rice. In a medium saucepan over medium heat, melt the butter with the bay leaf. Add the white rice and cook for 1 minute, stirring.

7. 7

   7. Add the water, cooked white beans, 2 g (1/2 tsp) salt, and half of the cilantro. Once it boils, reduce to low heat, cover, and cook for 18 minutes until the liquid is absorbed.

8. 8

   8. Turn off the heat and let the rice rest, covered, for 5 minutes. Remove the bay leaf and fluff with a fork.

9. 9

   9. Uncover the chicken and cook 3 to 5 minutes more if you want a slightly thicker sauce. Taste and adjust with the remaining 2 g (1/4 tsp) salt if needed. Add the remaining cilantro and stir gently.

10. 10

    10. Serve a bed of white bean rice and place the chicken on top with plenty of jocote-annatto sauce. Serve hot.