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!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic and chopped tomatoes and cook for an additional 2 minutes.

Step 5

Add the uncooked rice to the pot and stir to coat the grains in the vegetable mixture for about 1-2 minutes.

Step 6

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.

Step 7

Simmer for 25-30 minutes, or until the rice is tender, the chicken is fully cooked, and most of the liquid has been absorbed.

Step 8

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.

Step 9

Serve warm with lime wedges on the side for a bright, tangy finish.

Nutrition Facts

Serving size	3859.7 grams (3859.7g)

Amount per serving	% Daily Value*
Calories	4417

Total Fat 277.10g	355%
Saturated Fat 70.90g	355%
Polyunsaturated Fat 25.20g
Cholesterol 1215mg	405%
Sodium 8062mg	351%
Total Carbohydrate 188.30g	68%
Dietary Fiber 26.00g	93%
Total Sugars 33.40g
Protein 286.00g	572%

Vitamin D 0IU	0%
Calcium 517mg	40%
Iron 31mg	172%
Potassium 6361mg	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.

Source of Calories

Fat: 56.8%

Protein: 26.1%

Carbs: 17.2%