Dominican Chicken and Yuca Meatballs in Pumpkin Sofrito with Coconut Lime Rice

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. In a large bowl, mix the ground chicken, boiled and mashed cassava, half of the chopped garlic, half of the sweet pepper, 1/3 of the red onion, half of the cilantro, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and the egg until evenly combined.

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   2. Shape the mixture into 16 equal meatballs and place them on a lightly oiled baking tray using 1 tablespoon of the vegetable oil. Bake for 12 to 15 minutes at 200 °C / 400 °F, just until set and lightly golden.

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   3. While the meatballs bake, make the sauce. Heat 1 tablespoon vegetable oil in a deep skillet or heavy pot over medium heat. Sauté the remaining red onion, remaining sweet pepper, and remaining garlic for 3 to 4 minutes, until fragrant and tender.

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   4. Add the squash, tomato paste, remaining 1 teaspoon dried oregano, remaining salt, and remaining black pepper. Cook for 2 minutes, stirring so the tomato paste lightly toasts.

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   5. Stir in the chicken broth and sour orange juice. Once it comes to a boil, reduce the heat to medium-low and cook for 12 to 15 minutes, until the squash is very soft.

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   6. Carefully remove the bay leaf if it accidentally got into the sauce, then blend the squash mixture with an immersion blender or countertop blender until smooth. Return it to the skillet if needed.

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   7. Transfer the baked meatballs into the sauce and simmer over low heat for 10 more minutes, gently shaking the pan so they become fully coated without breaking. Add the remaining cilantro at the end.

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   8. For the rice, heat the remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the rinsed rice and cook for 1 minute, stirring to lightly toast it.

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   9. Add the coconut milk, water, lime zest, lime juice, bay leaf, and a pinch of salt. Once boiling, cover, reduce the heat to low, and cook for 15 to 18 minutes, until the rice is tender and has absorbed the liquid.

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    10. Turn off the heat and let the rice rest, covered, for 5 minutes. Remove the bay leaf and fluff with a fork.

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    11. Serve the coconut lime rice on the side or as a base, then top with the chicken and cassava meatballs and plenty of the pumpkin sofrito sauce.