This is a thick stew prepared with chicken (or hen) and accompanied by toasted ground yellow corn. It is a recipe that is always present at family gatherings, perfect for welcoming a guest.
This dish is an essential option at family gatherings to receive guests, and it is usually served with fried ripe plantains and tortillas.
Chicken with Honduran-Style Corn Rice
Ingredients
1 Skinless whole chicken
2 cups of Broken yellow corn
½ Finely chopped onion
½ teaspoon of Green pepper
3 Tomatoes
5 Crushed garlic cloves
1 Chopped celery stem
1 Bay leaf
2 tablespoons of Annatto powder
5 Cilantro leaves
10 cups of Water
Scallion
Preparation
Step 1 : To prepare this recipe, start by cutting the chicken into four pieces and placing them in a large pot.
Step 2 : Then, add the celery, bay leaf, and half an onion.
Step 3 : Season with salt and pepper, cover with cold water, and cook for 35 minutes, removing foam from the surface halfway through.
Step 4 : While the chicken cooks, blend the tomatoes with the green pepper and set aside.
Step 5 : Once the chicken is cooked, remove the pieces to let them cool.
Step 6 : Then, shred the meat and set aside, and strain the chicken broth.
Step 7 : Next, rinse the yellow corn with cold water and sauté the rest of the onion and garlic in a pot with hot oil.
Step 8 : Add the corn and the tomato mixture, along with the remaining cooking liquid, making sure the total is 8 cups.
Step 9 : If necessary, add more water.
Step 10 : Cook over medium heat, stirring constantly with a wooden spoon, for 5 minutes.
Step 11 : Then, add the shredded chicken, annatto powder, and cook for another 10 minutes.
Step 12 : Season with salt and pepper to taste, and add cilantro leaves for a fresh finishing touch.
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