Chicken and rice: two bases of the catracha plates

San Pedro Sula, Honduras.- There are two superfoods for its great flavor, uses in gastronomy and for many Benefits provide to the body. Chicken and rice are the perfect pair for most delicious and nutritious Recipes of Honduran cuisine.

rice is a cereal delicious and full of nutrients, also, ideal for savory preparations, for accompany our catrachas soups, for sweet treats, like rice pudding, and even drinks like horchata, highly desired to be delicious and very refreshing.

A lot is consumed in Honduras grain because culturally it is present in many gods prescriptions, but also because it is cheap, easy prepare and versatile for all tastes.

For its part, the chicken It is the most eaten bird in our area and one of the most popular white meats. appetizing for its incomparable taste, to be hang and because it can be prepared in countless ways: in soups, baked, stewed, rice dishes, salads, among others.

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Curated by: chef Efraín Korea


4 pieces of Indian chicken

Vegetable oil, required amount

2 minced garlic cloves

1 chopped white onion

1 sweet green chilli, chopped

1 bunch of fine coriander

1 tablespoon Maggi Creole Chicken Dressing

Water, required amount

1/2 pound of corn rice

2 large potatoes

1 small chayote

4 tender corns

1/4 pumpkin

1 carrot

Salt and pepper to taste

Step by step

1. Wash the chicken pieces well and dry them.

Two. In a medium deep saucepan, sauté the garlic, onion, coriander and bell pepper in the oil until golden brown.

3. Add the chicken and creole chicken dressing, seal very tightly on all sides so that it is well browned.

Four. Pour in the water until all the chicken pieces are well covered, boil, lower the heat to medium and cook for about 50 minutes or until the chicken is soft.

5. Add the corn rice and mix.

6. Add the vegetables cut into medium pieces and cook for another 15 minutes or so or until the vegetables are soft. Rectify the seasoning with salt and pepper.

7. Serve in a deep plate and accompany with corn tortillas and lemon to taste.


Curated by: chef José Mejía


5 cups of water

1 onion

2 cloves of garlic

1 bay leaf

2 celery stalks with leaves

2 chicken breasts

1 green pepper

3 teaspoons of vegetable oil

1 large carrot, diced

1 cup of peas

1 cup of yellow corn kernels

1 jar of pitted olives

1 tablespoon of turmeric or saffron

1 pound of parboiled rice

Salt and pepper to taste

Step by step

1. In a saucepan, add the water together with ½ chopped onion, 1 crushed garlic, the bay leaf, 1 chopped celery branch and the chicken; cook until boiling and cook well. Remove from the pan, chop the chicken, drain the broth and set aside.

Two. Finely chop the garlic clove, celery, onion and chilli. In a pan, add the oil and fry all the other ingredients, add the rice and the turmeric spoon, and fry for 2 minutes.

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3. Add the minced chicken and chicken broth for 2-4 cups until the rice is covered, season to taste, cook over high heat until it boils and when the broth begins to reduce, turn down the heat and cover until the rice is not cooked and melted.


Curated by: Chef Lisandro Calderón


3 tablespoons of extra virgin olive oil

½ cup of cherry tomato

¼ cup chopped red onion

2 grated cloves of garlic

1 tablespoon of dried oregano

1 teaspoon of red pepper flakes

2 cups diced chicken breast

Salt, pepper and paprika to taste

½ cup of brown rice

2 tablespoons of soy sauce

2 colored peppers

3 tablespoons of chopped sweet basil

Step by step

1. Preheat the oven to 400 ° F. Cut the peppers in half lengthwise, remove the seeds and sprinkle them with olive oil; season Arrange on a baking sheet and cook for 25 minutes. Remove and reserve.

Two. In a deep saucepan, preheat the olive oil and toast the chopped onion and garlic, add the oregano, the chilli flakes and the tomatoes.

3. Cook for 5 minutes, add the chicken, season with salt, pepper and paprika.

Four. Once the chicken is pre-cooked, add the rice, cover with double the liquid and the soy sauce. Cook covered for 15 minutes and then fill the peppers with the prepared mixture.



3 cups of ground chicken

1 1/2 cups of cooked rice

1 egg

2 tablespoons of chopped parsley

Salt and pepper to taste

5 green tomatoes

2 serrano peppers

1/3 onion

1 clove of garlic

1 sprig of cilantro

3 cups of chicken broth

1 tablespoon of oil

Step by step

1. Mix the meat with the rice, egg, parsley, salt and pepper. Form the meatballs and cook them in water.

Two. Separately blend the tomatoes, chillies, onion, garlic and coriander with the chicken broth.

3. Heat the oil over medium heat in a saucepan and pour in the broth. Add the meatballs and season with salt.


Curated by: Chef Carlos Espinal


1/2 pound of chicken fajitas

Salt and pepper to taste

1 tablespoon of vegetable oil

1 small glass of brandy

1 minced clove of garlic

½ red onion cut into julienne strips

½ green chilli into strips

½ yellow chilli pepper into strips

Step by step

1. Season the chicken fajitas and seal them in a pan with hot oil.

Two. Add the onion, garlic, green and yellow chilli, cook for 5-7 minutes, stirring constantly.

3. When they change color and become golden, pour in the brandy and reduce the liquid to 80%. Serve with corn tortillas.