Honduran Chicken in Nance-Achiote Sauce with Yuca Tostones

Instructions

1. 1

   1. In a bowl, season the chicken with 1 teaspoon of the salt, black pepper, ground annatto, cumin, half of the chopped garlic, and 1 tablespoon of lime juice. Mix well and let it rest in the refrigerator for 15 minutes.

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   2. Place the yuca in a pot with the water and 1/2 teaspoon of salt. Cook over medium heat for 20 to 25 minutes, until tender but not falling apart. Drain, remove the fibrous core from each piece, and let cool for 10 minutes.

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   3. Meanwhile, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Transfer to a plate.

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   4. In the same skillet, reduce to medium heat and add the onion, red bell pepper, and remaining garlic. Cook for 4 minutes, stirring, until the onion softens. Add the tomato and cook 3 minutes more.

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   5. Stir in the nance pulp, chicken broth, and the remaining 1/2 teaspoon salt. Mix well and bring to a gentle simmer for 2 minutes to blend the flavors.

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   6. Return the chicken and any juices to the skillet. Cover and cook over medium-low heat for 12 to 15 minutes, until the chicken is fully cooked and reaches 165°F / 74°C in the thickest part.

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   7. Flatten each piece of cooked yuca with a cup or small plate to make thick disks. Heat the frying oil in a pot or deep skillet to 350°F / 175°C. Fry the yuca disks in batches for 3 to 4 minutes per side until golden and crisp. Drain on paper and season with a pinch of salt.

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   8. Finish the chicken sauce with the remaining lime juice and the chopped cilantro. Cook 1 minute more, taste, and adjust salt if needed.

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   9. Serve the chicken covered with the nance sauce and pair with the hot yuca tostones and lime wedges on the side.