World Flavors Cookbook

Pinol de Pollo

Chicken in a thick sauce made from toasted corn meal — a rustic, ancient Honduran dish of the Lenca indigenous people.

Cuisine: Honduras

Ingredients

• 1 whole chicken, cut
• 200g dry corn meal (toasted)
• 1 onion, diced
• 3 cloves garlic
• 2 tomatoes
• 1 tsp cumin
• Salt
• Cilantro

Instructions

1. Dry-toast corn meal in a pan until golden and fragrant. Set aside.
2. Brown chicken pieces. Add onion, garlic, tomatoes, and cumin.
3. Add water to cover. Simmer 30 minutes.
4. Dissolve toasted corn meal in cold water. Add to chicken.
5. Simmer 15 minutes until sauce thickens to a porridge-like consistency.
6. Adjust seasoning. Add cilantro.