Honduran Chicken Rice
Dive into the bold flavors of *Honduran Chicken Rice*, a comfort dish that brings the vibrant tastes of Central America to your table. Tender, golden-seared chicken thighs are simmered to perfection alongside fragrant long-grain rice, aromatic spices, and a colorful medley of vegetables, including bell peppers, tomatoes, and peas. Infused with cumin, smoked paprika, and fresh cilantro, this one-pot meal offers a harmonious blend of smoky, savory, and zesty notes. Finished with a squeeze of fresh lime, it’s an easy, wholesome dinner that’s bursting with flavor and perfect for feeding the whole family. Ready in under an hour, this flavorful dish is sure to become a weeknight staple!
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 teaspoons Cumin
- 1 teaspoon Smoked paprika
- 3 tablespoons Vegetable oil
- 1 medium White onion, chopped
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 4 cloves Garlic cloves, minced
- 2 medium Tomatoes, chopped
- 2 cups Long-grain white rice
- 4 cups Chicken broth
- 0.5 cup Fresh cilantro, chopped
- 1 cup Frozen peas
- 2 limes Lime wedges
Instructions
Season the chicken thighs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of cumin, and smoked paprika. Rub the seasoning evenly over the chicken pieces.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, lower the heat to medium and add the chopped onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and chopped tomatoes and cook for an additional 2 minutes.
Add the uncooked rice to the pot and stir to coat the grains in the vegetable mixture for about 1-2 minutes.
Pour in the chicken broth, then return the seared chicken thighs to the pot, nestling them into the rice. Bring the mixture to a boil, reduce the heat to low, and cover the pot with a tight-fitting lid.
Simmer for 25-30 minutes, or until the rice is tender, the chicken is fully cooked, and most of the liquid has been absorbed.
Once cooked, sprinkle the chopped cilantro and frozen peas over the top. Cover the pot again and let it rest for 5 minutes to allow the peas to heat through and the flavors to meld.
Serve warm with lime wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
4417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.1 g | 355% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 8062 mg | 351% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 33.4 g | ||
| Protein | 286.0 g | 572% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 6361 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
