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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	8	pounds	bone-in skin-on rinsed	15945.6	28.6296	347.1792	1602.8952
kosher salt black pepper			ground	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
yellow onion	1		chopped	114.84	6.8382	0.8265	9.396
green bell pepper	1		cored seeded chopped	-	-	-	-
red bell pepper	3		jarred seeded chopped cored seeded chopped	-	-	-	-
garlic clove	3		chopped	-	-	-	-
rom tomato	2		halved seeded chopped	-	-	-	-
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
bay leaf	2			-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
basmati rice	1	cup		-	-	-	-
sazon spice mix	1 1/4	1/4		-	-	-	-
saffron thread	1/2	teaspoon		-	-	-	-
chicken broth	3	cups	low sodium	234.36	5.67	33.4152	7.8624
hot sauce				-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
flat leaf parsley	2	tablespoons	chopped	-	-	-	-
plain yogurt	1	cup		-	-	-	-
lime zest				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.