HONDURAN CHICKEN RECIPES RECIPES

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HONDURAN CHICKEN & RICE RECIPE - FOOD.COM



Honduran Chicken & Rice Recipe - Food.com image

Make and share this Honduran Chicken & Rice recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 20

8 bone-in skin-on chicken thighs, rinsed and patted dry (about 2 pounds)
kosher salt & freshly ground black pepper
3 tablespoons olive oil
1 yellow onion, finely chopped
1 green bell pepper, cored, seeded and chopped
3 jarred piquillo peppers, seeded and chopped or 1 red bell pepper, cored, seeded and chopped
3 garlic cloves, chopped
2 roma tomatoes, halved, seeded and chopped (plum tomatoes)
1/2 teaspoon cayenne pepper or 1/2 teaspoon hot paprika
2 bay leaves
2 tablespoons tomato paste
1 cup basmati rice
1 1/4 teaspoons sazon seasoning (1 small packet Goya brand or Sazon Dry Spice Mix)
1/2 teaspoon saffron thread
3 cups low sodium chicken broth
hot sauce, to taste (Crystal or Frank's)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1 cup plain yogurt, for serving
lime zest (optional)

Steps:

  • Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8-10 minutes per side. Transfer to a plate and set aside.
  • Drain half the oil from the pan and return the pan to the heat. Add the onion, bell pepper, piquillos, garlic, tomatoes, Espelette and bay leaves and cook, stirring, until the onion begins to brown, 6-8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3-4 minutes.
  • Add the rice, Sazón and saffron and cook, stirring, for 2-3 minutes. Pour in the chicken stock, season with salt, pepper and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25-30 minutes. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top.
  • To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice and gently stir to incorporate. Serve directly from the pan, with the yogurt sprinkled with lime zest and the bottle of hot sauce on the side.

Nutrition Facts : Calories 757.1, FatContent 43.4, SaturatedFatContent 11.3, CholesterolContent 165.9, SodiumContent 297.2, CarbohydrateContent 48.4, FiberContent 3.4, SugarContent 7.2, ProteinContent 43.3

HONDURAN CHICKEN SALAD WRAPS RECIPE - FOOD.COM



Honduran Chicken Salad Wraps Recipe - Food.com image

This is a simple wrap filled with chicken salad. I like this particular chicken salad because it used cabbage in it. I hope you like it too.

Total Time 20 minutes

Prep Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 7

4 cups chopped cooked chicken
2 cups coarsely shredded cabbage
1 large tomatoes, diced
3/4 cup salad dressing
1 teaspoon hot sauce
1 teaspoon salt
6 flour tortillas

Steps:

  • Mix all ingredients together except tortillas.
  • Divide chicken mixture among tortillas; roll up.

Nutrition Facts : Calories 310.7, FatContent 11.6, SaturatedFatContent 3.2, CholesterolContent 88.2, SodiumContent 908.8, CarbohydrateContent 22.7, FiberContent 1.8, SugarContent 5.1, ProteinContent 27.8

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