Honduran Chicken in Corn Rosquilla and Sweet Pepper Sauce with Coconut Rice and Cucumber Salad

Name: Honduran Chicken in Corn Rosquilla and Sweet Pepper Sauce with Coconut Rice and Cucumber Salad
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 cumin; 1 tsp annatto powder; 2 tbsp lime juice; 2 tbsp vegetable oil; 10.5 oz ripe tomatoes; 1 cup red sweet pepper; 1 1/4 cups white onion; 4 cloves garlic; 3 oz Honduran corn rosquillas; 1 1/2 cups chicken broth; 1/2 cup culantro or fresh cilantro; 1 cup long-grain white rice; 1 cup coconut milk; 3/4 cup water; 1 1/2 cups cucumber; 1 tbsp white vinegar; 1 tsp sugar

An original recipe inspired by Honduran flavors: browned chicken thighs finished in a silky sauce made with ground corn rosquillas, roasted tomato, sweet pepper, and cilantro, served with savory coconut rice and a fresh cucumber-lime salad.

25 minPrep

45 minCook

70 minTotal

4Servings

Dairy-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)
2 g ground cumin
3 g annatto powder
30 ml lime juice (fresh)
30 ml vegetable oil (divided)
300 g ripe tomatoes (whole)
140 g red sweet pepper (in strips, divided)
180 g white onion (slice, divided)
12 g garlic (divided)
90 g Honduran corn rosquillas (lightly crushed)
360 ml chicken broth
15 g culantro or fresh cilantro (chopped, divided)
200 g long-grain white rice (enjuagado)
240 ml coconut milk
180 ml water (for the arroz)
220 g cucumber (en medias lunas finas)
15 ml white vinegar
4 g sugar

Nutrition facts

per serving

610 kcal

Calories

35 g

Protein

44 g

Carbs

32 g

Fat

4 g

Fiber

40 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 with 1 teaspoon of the salt, black pepper, cumin, annatto, and 1 tablespoon of lime juice. Let it rest for 15 minutes while you prepare the remaining ingredients.
2
2. Place the tomatoes, half of the sweet pepper, half of the onion, and 2 garlic cloves on a baking tray or ovenproof skillet and roast at 425°F / 220°C for 12 to 15 minutes, until the tomatoes are soft and lightly charred at the edges. If not using an oven, roast them on a griddle or skillet over medium-high heat until browned in spots.
3
3. Transfer the roasted vegetables to a blender with the crushed corn rosquillas and 1 cup of chicken broth. Blend until smooth and thick. Set aside.
4
4. Heat 1 tablespoon of vegetable oil in a wide skillet or braiser over medium-high heat. Brown the chicken for 4 to 5 minutes per side, until nicely colored. Transfer to a plate; it does not need to be fully cooked yet.
5
5. In the same skillet, add the remaining tablespoon of oil. Sauté the remaining onion, remaining sweet pepper, and the other 2 garlic cloves for 3 to 4 minutes, until fragrant and just tender.
6
6. Pour the blended sauce into the skillet, add the remaining 1/2 cup broth, and cook for 5 minutes over medium heat, stirring so the rosquilla thickener does not stick. Stir in half of the chopped culantro.
7
7. Return the chicken to the skillet, coat it with the sauce, cover, and cook over medium-low heat for 18 to 22 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C.
8
8. Meanwhile, make the coconut rice. In a medium pot combine the rice, coconut milk, water, and 1/2 teaspoon salt and bring to a boil. Reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.
9
9. For the salad, toss the cucumber with the white vinegar, the remaining 1 tablespoon lime juice, sugar, a pinch of salt, and the rest of the culantro. Let it stand for 5 minutes so the flavors meld.
10
10. Serve a portion of coconut rice, top or side it with the chicken and plenty of rosquilla sauce, and finish with the fresh cucumber salad.

Chef tips

If you want a smoother sauce, strain it after blending. For deeper flavor, lightly toast the rosquillas before crushing them.

Substitutions

You can use bone-in chicken or chicken breast pieces, adjusting the cooking time as needed. If Honduran rosquillas are unavailable, use plain corn chips without seasoning, though the flavor will be different.

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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