Marmahón con Pollo is a dish representative of the culinary influence that immigrants of Arab descent have had on Central American countries, including Honduras. Much like tacos in the U.S., dishes such as these have become part of the cuisine of this region. Marmahón — similar but not equivalent to couscous — is also made with hard wheat and shaped into small pearls, although couscous is shaped into much smaller pieces and cooks even faster.
Marmahón con Pollo (Honduran Couscous With Chicken)Course: DinnerCuisine: HonduranDifficulty: Easy
Marmahón con Pollo is a dish representative of the culinary influence that immigrants of Arab descent have had on Central American countries, including Honduras.
2 BONE-IN SKINLESS CHICKEN BREASTS WITH RIB MEAT (OR USE A HALF CHICKEN)
2 CUPS MARMAHÓN (PEARL COUSCOUS)
1 LARGE YELLOW ONIONS CHOPPED
1 GREEN BELL PEPPER CHOPPED
1/2 RED BELL PEPPER CHOPPED
4 GARLIC CLOVES PEELED
1 TABLESPOON OLIVE OIL
1 TABLESPOON UNSALTED BUTTER
2-3 CARROTS PEELED AND DICED
2 CELERY RIBS CHOPPED
2 TEASPOONS CURRY POWDER
1 BAY LEAF
2.5 LITERS WATER OR MORE, DIVIDED
SALT AND PEPPER TO TASTE
- Place chicken in a pot large enough to accommodate chicken with water without overflowing. Add just enough cold water to cover chicken and bring to a boil.
- Season with salt, 1/2 of green bell pepper, 2 garlic cloves (crushed), bay leaf, 1 celery rib and 1/2 of the chopped onion.
- As soon as it starts boiling, lower the heat to medium and skim off foam that accumulates on the surface. Cook uncovered for about 35 minutes.
- Remove chicken from liquid and let cool before shredding. Drain cooking liquid to separate solids. Reserve liquid.
- In a large skillet, heat olive oil over medium heat, add butter. Let foam subsides and add the rest of the onion, celery, remaining of green and red peppers and garlic.
- Cook until onion turns translucent.
- Add marmahón (pearl couscous). Stir for about 3-4 minutes.
- Add carrots, shredded chicken, 3½ cups of the cooking liquid and curry powder. Check for salt, adjust if needed.
- Cover and simmer for 8-10 minutes, stirring occasionally. Let it rest for 2-3 minutes.
- Garnish with cilantro leaves.
- The amount of liquid needed to cook Marmahón varies depending on the brand. Always check cooking instructions on the product label.