Honduran Chicken in Roasted Tomato and Loroco Sauce with Coconut Rice and Golden Green Plantain

Name: Honduran Chicken in Roasted Tomato and Loroco Sauce with Coconut Rice and Golden Green Plantain
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp ground cumin; 1 tsp annatto powder; 3 tbsp vegetable oil; 4 medium, about 1.1 lb ripe tomatoes; 1 1/4 cups white onion; 5 cloves garlic; 1 cup red sweet pepper; 1/2 cup fresh loroco buds; 1/4 cup fresh cilantro; 1 1/4 cups long-grain white rice; 1 2/3 cups coconut milk; 1 cup water; 2 medium, about 1.1 lb green plantains; 2 tbsp sour orange juice; 1 leaf bay leaf

An original Honduran-inspired recipe featuring browned chicken thighs simmered in a homemade sauce of roasted tomato, loroco, sweet pepper, and cumin, served with fragrant coconut rice and golden fried green plantain. It brings together traditional Honduran flavors in a comforting homemade dish.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (secados with papel)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin (divided)
3 g annatto powder (for sazonar the chicken)
45 ml vegetable oil (divided)
500 g ripe tomatoes (whole)
180 g white onion (mitad en cuartos and mitad chopped)
15 g garlic (divided)
120 g red sweet pepper (in strips)
60 g fresh loroco buds (lavado)
10 g fresh cilantro (chopped)
240 g long-grain white rice (enjuagado)
400 ml coconut milk (without sugar)
240 ml water (for the arroz)
500 g green plantains (pelados and en medias lunas gruesas)
30 ml sour orange juice (for the sauce)
1 unit bay leaf (for cocción)

Nutrition facts

per serving

684 kcal

Calories

29 g

Protein

55 g

Carbs

39 g

Fat

4 g

Fiber

51 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

No declared allergens

Instructions

1
1. Preheat the oven or broiler to 425°F / 220°C. Place the tomatoes, one quarter of the onion, and 3 garlic cloves on a tray. Drizzle with 1 tablespoon vegetable oil and roast for 18 to 20 minutes, until the tomatoes are soft and lightly charred at the edges.
2
2. Meanwhile, season the chicken thighs with 1 teaspoon salt, black pepper, 1/2 teaspoon ground cumin, and annatto powder. Rub well on all sides.
3
3. Heat 1 tablespoon vegetable oil in a wide skillet or braising pan over medium-high heat. Brown the chicken skin-side down for 5 to 6 minutes, then 3 minutes on the other side. Remove and set aside.
4
4. Transfer the roasted tomatoes, roasted onion, roasted garlic, sour orange juice, and 1/4 cup water to a blender. Blend into a slightly rustic sauce.
5
5. In the same skillet, add the remaining 1 tablespoon vegetable oil. Sauté the chopped onion, the remaining 2 garlic cloves, and the red sweet pepper for 4 minutes, until softened. Add the loroco and cook 1 minute more.
6
6. Pour the blended sauce into the skillet. Add the bay leaf, the remaining 1/4 teaspoon ground cumin, and 1/2 teaspoon salt. Cook over medium heat for 5 minutes, stirring occasionally.
7
7. Return the chicken to the skillet with the skin facing up. Cover partially and cook over medium-low heat for 20 minutes, or until the chicken reaches an internal temperature of 165°F / 74°C. Stir in the fresh cilantro at the end.
8
8. For the rice, place the white rice, coconut milk, 1 cup water, and the remaining 1/2 teaspoon salt in a pot. Bring to a boil, reduce the heat, cover, and cook for 18 minutes. Turn off the heat and let rest for 5 minutes before fluffing with a fork.
9
9. While the rice cooks, heat enough oil from the skillet or a light additional layer in a separate pan over medium heat. Brown the green plantain half-moons for 3 to 4 minutes per side, until cooked through and golden. Drain briefly.
10
10. Serve a portion of coconut rice with one chicken thigh and plenty of roasted tomato and loroco sauce. Add the golden green plantain on the side.
11
11. If reheating, warm over low heat until the chicken is fully hot and the sauce reaches at least 165°F / 74°C before serving again.

Chef tips

For deeper flavor, let the seasoned chicken rest for 15 minutes before browning. Do not overcook the loroco so it keeps its floral, green aroma. If you want a smoother sauce, strain it before adding it to the skillet.

Substitutions

You can use mixed chicken pieces instead of thighs, adjusting the cooking time until they reach 165°F / 74°C. If sour orange is unavailable, use equal parts orange juice and lime juice. Fresh loroco can be replaced with frozen loroco, well drained.

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
View on Amazon
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
View on Amazon
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
View on Amazon