Honduran Chicken Rice Recipes

CURRY CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
• Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
• Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).

MARMAHóN CON POLLO (HONDURAN COUSCOUS WITH CHICKEN)

Steps:

• Place chicken in a pot large enough to accommodate chicken with water without overflowing. Add just enough cold water to cover chicken and bring to a boil.
• Season with salt, 1/2 of green bell pepper, 2 garlic cloves (crushed), bay leaf, 1 celery rib and 1/2 of the chopped onion.
• As soon as it starts boiling, lower the heat to medium and skim off foam that accumulates on the surface. Cook uncovered for about 35 minutes.
• Remove chicken from liquid and let cool before shredding. Drain cooking liquid to separate solids. Reserve liquid.
• In a large skillet, heat olive oil over medium heat, add butter. Let foam subsides and add the rest of the onion, celery, remaining of green and red peppers and garlic.
• Cook until onion turns translucent.
• Add marmahón (pearl couscous). Stir for about 3-4 minutes.
• Add carrots, shredded chicken, 3½ cups of the cooking liquid and curry powder. Check for salt, adjust if needed.
• Cover and simmer for 8-10 minutes, stirring occasionally. Let it rest for 2-3 minutes.
• Garnish with cilantro leaves.

26 HONDURAN FOODS U0026AMP; RECIPES

Steps:

• Choose from one of our 26 recipes
• Gather the ingredients
• Serve and enjoy

HONDURAN CHICKEN & RICE

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.