Honduran Chicken in Green Mango, Annatto and Mint Sauce with Black Bean Rice

Instructions

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   1. In a bowl, combine the chicken with 40 ml (1/3 cup) sour orange juice, 10 g (1/2 tbsp) annatto paste, 8 g (2 tsp) garlic, cumin, oregano, 5 g (scant 1 tsp) salt, and 1 g (1/4 tsp) black pepper. Marinate for 15 minutes in the refrigerator.

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   2. For the rice, heat 15 ml (1 tbsp) oil in a pot over medium heat. Sauté half of the onion and half of the bell pepper for 3 to 4 minutes, then add 5 g (1 tsp) garlic and cook 30 seconds more.

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   3. Stir in the rice and toast it for 2 minutes, stirring constantly. Add the cooked black beans, 360 ml (1 1/2 cups) chicken broth, the bay leaf, 2 g (1/2 tsp) salt, and a pinch of black pepper. Once it comes to a boil, reduce to low, cover, and cook for 18 minutes.

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   4. Turn off the heat and let the rice rest, covered, for 10 minutes. Remove the bay leaf and fluff the rice with a fork just before serving.

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   5. While the rice cooks, heat 15 ml (1 tbsp) oil in a large skillet over medium-high heat. Sear the marinated chicken for 4 to 5 minutes per side until well browned. If checking with a thermometer, the center should reach 165°F/74°C. Remove the chicken and set aside.

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   6. In the same skillet, add the remaining 15 ml (1 tbsp) oil. Sauté the remaining onion, remaining bell pepper, and remaining garlic for 3 minutes. Add the tomato and cook 4 minutes until softened.

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   7. Add the green mango, the remaining 10 g (1/2 tbsp) annatto paste, the remaining 40 ml (1/3 cup) sour orange juice, 120 ml (1/2 cup) chicken broth, and, if available, 120 ml (1/2 cup) of the black bean cooking liquid. Cook over medium heat for 8 minutes until the mango softens.

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   8. Transfer the sauce mixture to a blender with the mint, cilantro, and 60 to 120 ml (1/4 to 1/2 cup) water if needed to loosen it. Blend until thick and smooth.

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   9. Return the sauce to the skillet and adjust with the remaining salt and black pepper to taste. Return the chicken to the skillet, spoon the sauce over it, and cook on medium-low for 6 to 8 minutes until fully coated and juicy.

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    10. Serve a bed of black bean rice and top with the chicken and plenty of green mango, annatto, and mint sauce.

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    11. If you want to hold the dish warm before serving, cover it and place it in a 200°F/95°C oven for up to 10 minutes without drying it out.