Photo by Suellen Pineda, RDN, CDN

Pollo con Arroz de Maíz Estilo Hondureño (Honduran-Style Chicken and Split Corn Soup)

Cuisine: Honduran
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 10-12 servings

This recipe is shared by Central American countries, with each country adding slightly different ingredients.  In Honduras, it is traditionally made with range-free hens, although chicken is now commonly used in more urban regions of the country. The result is a thick, rich and succulent soup, very fulfilling, especially for colder weather.


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  1. In a large pot, place chicken quarters, bay leaf, celery and ½ the onion.
  2. Season with salt and pepper, cover with cold water and cook for about 35 minutes, over medium heat skimming off the foam that forms on the surface with a small ladle.
  3. While chicken is cooking, blend or process tomatoes and green pepper. Add a little of the until well incorporated. Reserve.
  4. Once chicken is fully cooked, remove chicken pieces from cooking liquid to cool. Shred chicken and put aside.
  5. Strain cooking liquid to remove any solids and reserve. Discard solids.
  6. Rinse the yellow corn under cold water.
  7. In a heavy bottom pot, heat the oil and cook rest of the onion and garlic. Add corn and tomato mixture.
  8. Add the rest of the cooking liquid, making sure you add at least 8 cups of liquid. If you don’t have enough cooking liquid, add water.
  9. Cook over low-medium heat stirring constantly with a wooden spoon to avoid scorching.
  10. Cook for about 5 minutes.
  11. Add shredded chicken, annatto paste or powder and cook for an additional 10 minutes.
  12. Correct the salt and an extra pinch if needed.
  13. It may take longer depending on how large the corn pieces are. The smaller they are, the faster it will cook.
  14. Add cilantro leaves and remove from heat. Serve immediately.
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