Honduran Chicken in Nance, Sweet Pepper and Cilantro Sauce with Red Bean Rice and Sweet Plantain Chips

Name: Honduran Chicken in Nance, Sweet Pepper and Cilantro Sauce with Red Bean Rice and Sweet Plantain Chips
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 28 oz bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp annatto powder; 4 cloves garlic; 3 tbsp sour orange juice; 3 tbsp vegetable oil; 1 cup nance fruit; 1 cup ripe tomato; 1 cup red sweet pepper; 1 cup white onion; 1/2 cup fresh cilantro; 1/2 tsp ground cumin; 1 cup chicken broth; 1 cup uncooked white rice; 3/4 cup cooked red beans; 3/4 cup water; 1 large ripe plantain; 2 tsp brown sugar; 1 tbsp lime

An original recipe inspired by Honduran flavors: browned chicken thighs finished in a sweet-tangy nance, tomato and sweet pepper sauce, served with red bean rice and crisp sweet plantain chips.

25 minPrep

50 minCook

75 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (approx. 4 pieces)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g annatto powder (for sazonar the chicken)
12 g garlic (chopped, divided)
45 ml sour orange juice (si no hay, ver sustituciones)
45 ml vegetable oil (divided)
150 g nance fruit (without semilla, fresh or descongelado)
200 g ripe tomato (chopped)
120 g red sweet pepper (en cubitos)
120 g white onion (chopped, divided)
20 g fresh cilantro (chopped, divided)
1 g ground cumin
240 ml chicken broth (for the sauce)
200 g uncooked white rice (enjuagado)
180 g cooked red beans (1/2 cup de su caldo)
180 ml water (for completar the cocción of the arroz si hace falta)
250 g ripe plantain (en tajadas finas)
8 g brown sugar (for balancear the acidez of the nance)
15 ml lime (juice for terminar)

Nutrition facts

per serving

620 kcal

Calories

34 g

Protein

58 g

Carbs

27 g

Fat

5 g

Fiber

53 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. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, annatto powder, half of the garlic, and the sour orange juice. Let them rest for 15 minutes while you prepare the remaining ingredients.
2
2. Heat 1 1/2 tbsp (22 ml) vegetable oil in a wide skillet or pot over medium-high heat. Brown the chicken skin-side down for 5 to 6 minutes, then 3 minutes on the other side, until nicely colored. Remove and set aside.
3
3. In the same skillet, add half of the onion, the red sweet pepper, and the remaining garlic. Cook for 3 minutes over medium heat until softened. Add the tomato, nance, ground cumin, brown sugar, and 2 g (1/4 tsp) salt. Cook for 5 minutes, lightly crushing the nance so it releases its flavor.
4
4. Stir in the chicken broth and half of the cilantro. Return the chicken and its juices to the skillet. Once gently simmering, lower the heat, partially cover, and cook for 25 to 30 minutes, until the chicken is tender and reaches an internal temperature of 165°F / 74°C.
5
5. Meanwhile, make the rice. In a medium pot, heat 1 tbsp (15 ml) vegetable oil over medium heat. Sauté the remaining onion for 2 minutes. Add the uncooked white rice and cook for 1 minute, stirring to lightly toast it.
6
6. Add the cooked red beans along with 120 ml (1/2 cup) of their broth, 180 ml (3/4 cup) water, and 2 g (1/4 tsp) salt. When it comes to a boil, reduce to very low heat, cover, and cook for 16 to 18 minutes until the rice is tender. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.
7
7. For the sweet plantain chips, preheat the oven to 425°F / 220°C. Toss the plantain slices with 1/2 tbsp (7 ml) vegetable oil and a pinch of salt. Arrange them on a tray in a single layer and bake for 12 to 15 minutes, turning halfway through, until golden at the edges and tender in the center.
8
8. Uncover the chicken skillet and cook 3 to 5 minutes more if you want a thicker sauce. Adjust with the remaining salt if needed, then add the lime juice and the remaining cilantro right at the end.
9
9. Serve a portion of red bean rice, place the chicken thighs on top or alongside with plenty of nance sauce, and add the sweet plantain chips on the side.
10
10. If reheating the chicken, heat it again until it reaches 165°F / 74°C in the center before serving.

Chef tips

If your nance is very tart, add 1 extra teaspoon of brown sugar. For a smoother sauce, you can blend half of the sauce before returning the chicken to the skillet.

Substitutions

If you cannot find sour orange, use 2 tbsp orange juice plus 1 tbsp lime juice. Nance can be replaced with tart yellow plums or a mix of firm apricot with a few drops of lime, though the traditional flavor will change. You may use brown rice, increasing the cooking time.

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
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
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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
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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