Honduran Chicken in Corn Rosquilla and Sweet Pepper Sauce with Coconut Rice and Purple Cabbage Slaw

Name: Honduran Chicken in Corn Rosquilla and Sweet Pepper Sauce with Coconut Rice and Purple Cabbage Slaw
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 6 cloves garlic; 1/4 cup sour orange juice or orange-lime juice blend; 3 tbsp vegetable oil; 10.5 oz ripe tomatoes; 1 1/4 cups white onion; 1 cup red sweet pepper; 3.2 oz Honduran corn rosquillas; 2 cups chicken broth; 1/2 cup culantro or fresh cilantro; 1 cup long-grain white rice; 1 cup coconut milk; 3/4 cup water; 4 cups purple cabbage; 2/3 cup carrot; 3 tbsp lime juice; 2 tsp brown sugar

An original Honduran-inspired dish featuring golden seared chicken simmered in a silky sauce made with ground corn rosquillas, roasted tomato, and sweet pepper. It is served with coconut rice and a fresh purple cabbage slaw with lime, creating a balance of toasted flavor, creaminess, and brightness.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin (divided)
18 g garlic (4 cloves chopped for the chicken and 2 for the curtido)
60 ml sour orange juice or orange-lime juice blend (for marinar the chicken)
45 ml vegetable oil (divided)
300 g ripe tomatoes (partidos a the mitad)
180 g white onion (sliced; mitad for sauce, mitad for arroz)
140 g red sweet pepper (in strips)
90 g Honduran corn rosquillas (crushed finely)
480 ml chicken broth (hot)
20 g culantro or fresh cilantro (chopped, divided)
200 g long-grain white rice (enjuagado)
240 ml coconut milk (without sugar)
180 ml water (for the arroz)
220 g purple cabbage (finely grated)
80 g carrot (grated)
45 ml lime juice (freshly squeezed)
8 g brown sugar (for balancear the curtido)

Nutrition facts

per serving

620 kcal

Calories

33 g

Protein

50 g

Carbs

31 g

Fat

4 g

Fiber

46 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. In a bowl, combine the chicken with 1 teaspoon salt, black pepper, 1/2 teaspoon cumin, 4 minced garlic cloves, and the sour orange juice. Let it marinate for 15 minutes while you prepare the other components.
2
2. Heat a large skillet or griddle over medium-high heat. Roast the tomatoes, half of the onion, and the sweet pepper for 8 to 10 minutes, turning them, until they develop charred spots and soften. Set aside.
3
3. Crush the corn rosquillas into a fine crumb. Blend the roasted tomatoes, roasted onion, roasted sweet pepper, crushed rosquillas, and 1 cup (240 ml) chicken broth until smooth. Set aside.
4
4. In a medium pot, heat 1 tablespoon oil over medium heat. Sauté the remaining half of the onion for 2 minutes. Add the rice and stir for 1 minute to lightly toast it. Pour in the coconut milk, water, and 1/2 teaspoon salt. When it reaches a boil, reduce the heat, cover, and cook for 15 minutes until the rice is tender. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.
5
5. While the rice cooks, combine the purple cabbage, carrot, 2 finely minced garlic cloves, lime juice, brown sugar, 1 tablespoon oil, 1/2 teaspoon salt, and the remaining 1/2 teaspoon cumin in a bowl. Add half of the chopped culantro or cilantro, toss well, and let the slaw rest.
6
6. Heat the remaining 2 tablespoons oil in a wide skillet or braiser over medium-high heat. Brown the marinated chicken for 6 to 8 minutes, stirring once or twice, until colored on the outside. It does not need to be fully cooked at this stage.
7
7. Pour the blended sauce over the chicken and add the remaining 1 cup (240 ml) chicken broth. When it comes to a gentle boil, lower the heat to medium-low and cook for 18 to 20 minutes, stirring occasionally, until the sauce thickens and the chicken reaches a safe internal temperature of 165°F and 74°C.
8
8. Taste the sauce and adjust with the remaining salt if needed. Add the remaining chopped culantro or cilantro and cook 1 more minute to release its aroma.
9
9. Serve a bed of coconut rice, spoon the chicken and plenty of rosquilla sauce on top, and add the purple cabbage slaw on the side.
10
10. If you want to keep the dish warm before serving, place it covered in an oven at 200°F and 95°C for up to 10 minutes without letting the sauce boil.

Chef tips

For a smoother sauce, strain it after blending. If you want a deeper toasted flavor, dry-toast the crushed rosquillas for 1 minute before blending. The slaw tastes even better if it rests for 10 to 15 minutes before serving.

Substitutions

You can use chicken breast instead of thighs, watching carefully so it does not dry out. If sour orange is unavailable, use half orange juice and half lime juice. Culantro can be replaced with fresh cilantro.

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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