Honduran Chicken in Tamarind, Sesame, and Bell Pepper Sauce with Coconut Rice and Golden Sweet Plantain

Name: Honduran Chicken in Tamarind, Sesame, and Bell Pepper Sauce with Coconut Rice and Golden Sweet Plantain
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 annatto powder; 2 tbsp vegetable oil; 1 cup white onion; 4 cloves garlic; 1 cup red bell pepper; 1 1/2 cups ripe tomato; 1/4 cup tamarind pulp; 3/4 cup hot water; 3 tbsp sesame seeds; 3/4 tsp ground cumin; 1/4 cup culantro or cilantro; 1 1/4 cups white rice; 13.5 oz coconut milk; 3/4 cup water; 2 medium ripe plantains; 1 tbsp butter

An original main dish inspired by Honduran flavors: seared chicken thighs simmered in a sweet-tangy tamarind, toasted sesame, tomato, and bell pepper sauce, served with fragrant coconut rice and golden sweet plantain.

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 annatto powder (for color and sabor)
30 ml vegetable oil (divided)
150 g white onion (chopped finely)
12 g garlic (chopped)
140 g red bell pepper (in strips finas)
240 g ripe tomato (chopped)
70 g tamarind pulp (without semillas)
180 ml hot water (for disolver the tamarindo)
24 g sesame seeds (tostado)
2 g ground cumin
10 g culantro or cilantro (chopped)
240 g white rice (enjuagado)
400 ml coconut milk
180 ml water (for the arroz)
500 g ripe plantains (pelados and en diagonales)
14 g butter (for dorar the plátano)

Nutrition facts

per serving

706 kcal

Calories

35 g

Protein

62 g

Carbs

35 g

Fat

5 g

Fiber

57 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

DairySesame

Instructions

1
1. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, and annatto powder. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Place the tamarind pulp in a bowl with 180 ml (3/4 cup) hot water. Let it soften for 5 minutes, then mix until it forms a thick base. Remove any large fibers if needed.
3
3. Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly until fragrant. Reserve 2 teaspoons for finishing and keep the rest for the sauce.
4
4. In a medium pot, combine the white rice, coconut milk, 180 ml (3/4 cup) water, and 2 g (1/2 tsp) salt. Bring to a boil, reduce to very low heat, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.
5
5. While the rice cooks, heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until nicely browned. If checking doneness, continue cooking later until the internal temperature reaches 165°F and 74°C. Remove and set aside.
6
6. In the same skillet, add the remaining vegetable oil. Sauté the white onion for 3 minutes. Add the garlic and red bell pepper; cook 2 minutes more. Add the ripe tomato and cook for 4 minutes until softened.
7
7. Add the tamarind mixture, the main portion of toasted sesame seeds, ground cumin, the remaining salt, and half of the culantro or cilantro to the skillet. Stir well and cook for 2 minutes so the sauce comes together.
8
8. Return the chicken to the skillet, spoon the sauce over it, partially cover, and cook over medium-low heat for 12 to 15 minutes, until fully cooked and the sauce thickens slightly. The chicken should reach an internal temperature of 165°F and 74°C.
9
9. In another skillet, melt the butter over medium heat. Add the ripe plantains and cook for 2 to 3 minutes per side until caramelized and tender.
10
10. Fluff the coconut rice with a fork. Serve a portion of rice, top or side it with the chicken and plenty of tamarind sauce, add the golden sweet plantains, and finish with the remaining culantro and reserved sesame seeds.

Chef tips

For a silkier sauce, you can blend the cooked tomato, bell pepper, onion, and tamarind before returning the chicken to the skillet. If the tamarind tastes very sharp, balance it with an extra teaspoon of coconut milk from the rice or a small pinch of salt.

Substitutions

You can use chicken breast instead of thighs, adjusting the cooking time to prevent drying out. Culantro can be replaced with cilantro. If you do not have red bell pepper, use green bell pepper, though the flavor will be less sweet. For a dairy-free version, brown the plantains in vegetable oil instead of butter.

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
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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