Honduran Chicken in Ojoche and Annatto Sauce with Light Coconut Rice and Warm Chayote Salad

Instructions

1. 1

   1. In a bowl, combine the chicken with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, 3 g (1 tsp) annatto, the sour orange juice, and half of the chopped garlic. Marinate for 15 minutes in the refrigerator.

2. 2

   2. For the rice, heat a medium pot over medium heat and add 15 ml (1 tbsp) vegetable oil. Add the rice and sauté for 1 minute. Pour in the light coconut milk, water, and 2 g (1/2 tsp) salt. Once it comes to a boil, reduce to very low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat, let rest for 10 minutes, and fluff with a fork.

3. 3

   3. While the rice cooks, heat a wide skillet or shallow pot over medium-high heat with 15 ml (1 tbsp) oil. Brown the marinated chicken for 3 to 4 minutes per side, without fully cooking it through. Remove and set aside on a plate.

4. 4

   4. In the same skillet, add the remaining 15 ml (1 tbsp) oil if needed. Sauté the white onion, red bell pepper, and remaining garlic for 4 minutes. Add the tomato and cook for 5 minutes, lightly crushing it until it forms a juicy base.

5. 5

   5. Stir in the ground toasted ojoche seed, the remaining annatto, 2 g (1/2 tsp) salt, and 1 g (1/2 tsp) pepper. Pour in the chicken broth gradually, stirring to prevent lumps. Cook for 3 minutes until the sauce becomes thick and silky.

6. 6

   6. Return the chicken to the skillet along with any accumulated juices. Reduce to medium-low heat, cover, and cook for 12 to 15 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C. Add half of the cilantro and stir.

7. 7

   7. For the warm salad, place the chayote in a pot of boiling water and cook for 4 to 5 minutes until tender but still firm. Drain well. In a clean skillet over medium heat, combine the hot chayote with the red onion, lime juice, a pinch of salt, and the remaining cilantro. Cook for just 1 minute to bring everything together without losing freshness.

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   8. Serve a bed of light coconut rice, place the chicken with plenty of ojoche sauce on top or alongside, and add the warm chayote salad. Adjust salt to taste before serving.