Honduran Chicken in Rosquilla, Roasted Tomato and Cilantro Sauce with Gentle Coconut Rice and Crispy Green Plantain Slices

Name: Honduran Chicken in Rosquilla, Roasted Tomato and Cilantro Sauce with Gentle Coconut Rice and Crispy Green Plantain Slices
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.75 lb chicken thighs, boneless or bone-in; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground annatto; 3 tbsp vegetable oil; 14 oz ripe tomatoes; 1 cup red bell pepper; 1 1/4 cups white onion; 5 cloves garlic; 2.5 oz Honduran rosquillas corn-and-cheese biscuits; 1/2 cup fresh cilantro; 1/2 tsp ground cumin; 1 1/4 cups chicken broth; 1 1/4 cups long-grain white rice; 1 cup coconut milk; 1 1/4 cups water; 2 median green plantains; 1 tbsp lime juice; 1 tbsp butter

An original recipe inspired by Honduran flavors: browned chicken thighs finished in a silky sauce of ground rosquilla, roasted tomato, sweet pepper, and cilantro, served with gentle coconut rice and crispy green plantain slices.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g chicken thighs, boneless or bone-in (skinless of preferencia)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g ground annatto (for sazonar the chicken)
45 ml vegetable oil (divided)
400 g ripe tomatoes (whole)
120 g red bell pepper (en trozos)
180 g white onion (mitad for roasting and mitad chopped)
15 g garlic (pelado)
70 g Honduran rosquillas corn-and-cheese biscuits (lightly crushed)
20 g fresh cilantro (chopped)
1 g ground cumin
300 ml chicken broth (low sodium if possible)
240 g long-grain white rice (enjuagado)
240 ml coconut milk
300 ml water (for the arroz)
500 g green plantains (pelados and en tajadas diagonales)
15 ml lime juice (for terminar)
14 g butter (for the arroz)

Nutrition facts

per serving

690 kcal

Calories

35 g

Protein

58 g

Carbs

35 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

Dairy

Instructions

1
1. Preheat the oven or broiler to 425°F / 220°C. Season the chicken with 4 g (3/4 tsp) salt, black pepper, and ground annatto. Let it rest for 10 minutes while you prepare the vegetables.
2
2. Place the tomatoes, red bell pepper, half of the white onion, and 3 garlic cloves on a tray. Drizzle with 15 ml (1 tbsp) vegetable oil and roast for 20 to 25 minutes at 425°F / 220°C, until the tomatoes are soft and lightly charred at the edges.
3
3. While the vegetables roast, heat a medium pot over medium heat. Add the butter, rice, and a pinch of salt. Stir for 1 minute to lightly toast the rice. Add the coconut milk and water, bring to a boil, then reduce to very low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.
4
4. Crush the Honduran rosquillas by hand or in a processor until you have a coarse crumb. Set aside.
5
5. Blend the roasted tomatoes, roasted bell pepper, roasted onion, the 3 roasted garlic cloves, half of the fresh cilantro, ground cumin, and 120 ml (1/2 cup) of the chicken broth until smooth.
6
6. Heat 15 ml (1 tbsp) vegetable oil in a wide skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side, until nicely colored. Remove to a plate.
7
7. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil and the chopped white onion. Cook for 3 minutes. Add the remaining 2 minced garlic cloves and cook for 30 seconds.
8
8. Pour the blended sauce into the skillet carefully. Add the rest of the chicken broth and the crushed rosquillas. Cook for 3 to 5 minutes over medium heat, stirring, until the sauce thickens slightly.
9
9. Return the chicken to the skillet, partially cover, and cook over medium-low heat for 12 to 15 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C. Stir in the lime juice and the remaining fresh cilantro.
10
10. While the chicken finishes, heat enough oil in a deep skillet to 350°F / 175°C. Fry the green plantain slices in batches for 2 to 3 minutes per side, until golden and crisp. Drain and season with the remaining salt.
11
11. Fluff the gentle coconut rice with a fork. Serve a portion of rice, place the chicken with plenty of rosquilla sauce on top or alongside, and add the crispy green plantain slices.
12
12. If you want a looser sauce, add an extra 30 to 60 ml (2 to 4 tbsp) of hot water or chicken broth before serving and mix well.

Chef tips

For deeper flavor, let parts of the bell pepper and tomato char well during roasting. Crush the rosquillas just before using them so they keep their aroma and create a velvety sauce without becoming pasty.

Substitutions

You can use chicken leg meat or chicken breast, adjusting the cooking time. If you do not have red bell pepper, use green bell pepper. If Honduran rosquillas are unavailable, you can use a mix of 50 g toasted corn tortilla and 20 g grated dry aged cheese, though the flavor will change slightly.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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