Honduran Chicken in Loroco, Coconut and Sweet Pepper Sauce with Green Banana Rice

Instructions

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   1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, half of the minced garlic, and the sour orange juice. Let it rest in the refrigerator for 15 minutes.

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   2. While the chicken rests, heat a medium pot over medium heat and add 1 tablespoon of oil. Add the white rice and toast it for 2 minutes, stirring constantly.

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   3. Add the diced green banana, achiote, 60 ml (1/4 cup) chicken broth, 240 ml (about 1 cup) hot water, 2 g (about 1/2 tsp) salt, the bay leaf, and half of the cilantro. Cook until it comes to a boil.

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   4. Once the rice boils, reduce the heat to low, cover the pot, and cook for 18 to 20 minutes. If it dries out too early, add up to 120 ml (1/2 cup) water. Remove the bay leaf, turn off the heat, and let it rest covered for 5 minutes.

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   5. Heat a wide skillet or shallow pot over medium-high heat and add the remaining tablespoon of oil. Brown the chicken, drained from the marinade, for 5 to 6 minutes without overcrowding. Set the chicken aside and keep the leftover marinade.

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   6. In the same skillet, reduce to medium heat and sauté the onion, red sweet pepper, and remaining garlic for 4 minutes. Add the ripe tomato and cook 5 minutes more until softened and juicy.

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   7. Stir in the loroco and cook for 2 minutes, then pour in the coconut milk, the remaining 120 ml (1/2 cup) chicken broth, and the reserved marinade. Mix well and bring to a gentle simmer.

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   8. Return the chicken to the skillet, cover partially, and cook over medium-low heat for 18 to 20 minutes, until the chicken is fully cooked and the sauce is slightly thickened. The safe internal temperature of the chicken should reach 165°F and 74°C.

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   9. Taste the sauce and adjust with the remaining 2 g (about 1/2 tsp) salt if needed. Add the rest of the cilantro and cook 1 minute more.

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    10. Serve the chicken hot with plenty of sauce over or beside the green banana rice. If you want to keep it warm before serving, cover it and place it in a 200°F and 95°C oven for up to 15 minutes.

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    11. Store leftovers in an airtight container and refrigerate. To reheat, warm gently in a pot over low heat or in a 300°F and 150°C oven until heated through.