Honduran Chicken in Cashew Apple and Chile Guaro Sauce with Toasted Corn Rice

Instructions

1. 1

   1. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, cumin, and annatto. Let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a wide pot or deep skillet over medium-high heat and add 15 ml (1 tbsp) oil. Brown the chicken skin-side down for 5 to 6 minutes, then 3 minutes on the other side, until nicely colored. Remove and reserve.

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   3. In the same pot, reduce to medium heat and add half of the onion and half of the garlic. Cook for 2 to 3 minutes until softened. Add the fresh cashew apple, tomato, and chile guaro; cook for 5 minutes, stirring, until the cashew apple releases its juices.

4. 4

   4. Add the sour orange juice and 240 ml (1 cup) water. Cook 3 minutes more. Carefully blend the mixture until you have a rustic but smooth sauce.

5. 5

   5. Return the sauce to the pot, nestle the chicken back in, and cover. Cook over medium-low heat for 25 to 30 minutes, until the chicken is very tender and reaches an internal temperature of 74°C / 165°F. Adjust with the remaining 4 g (3/4 tsp) salt if needed.

6. 6

   6. Meanwhile, make the rice. In a medium saucepan, heat the remaining 15 ml (1 tbsp) oil over medium heat. Add the corn kernels and cook for 4 to 5 minutes until lightly toasted in spots.

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   7. Add the remaining onion and garlic; sauté for 2 minutes. Stir in the rinsed rice and cook for 1 minute to lightly toast it.

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   8. Pour in the chicken broth, add the butter, and half of the chopped culantro or cilantro. When it comes to a boil, reduce to very low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed and the rice is tender.

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   9. Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and mix in the remaining culantro or cilantro.

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    10. Serve a bed of toasted corn rice and place the chicken on top with plenty of cashew apple and chile guaro sauce.