Yuca and Pumpkin Arepitas with Ají Dulce Chicken, Creamy White Beans, and Warm Avocado Salad

Instructions

1. 1

   1. Place the yuca in a pot with enough water and a pinch of salt. Cook for 20 to 25 minutes until very tender. In another pot, cook the pumpkin in water for 12 to 15 minutes until soft. Drain both well.

2. 2

   2. Remove the fibrous core from the yuca and mash it while still hot together with the pumpkin until smooth. Add the pre-cooked cornmeal, grated hard white cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon annatto oil. Mix and let rest for 5 minutes.

3. 3

   3. While the dough rests, prepare the chicken. Season the chicken breast with 1/2 teaspoon salt, 1/4 teaspoon black pepper, cumin, and oregano.

4. 4

   4. Heat 2 tablespoons annatto oil in a large skillet over medium heat. Sauté the white onion, garlic, ají dulce peppers, and red bell pepper for 5 to 6 minutes until fragrant and soft.

5. 5

   5. Add the seasoned chicken to the skillet and cook for 5 minutes, stirring. Stir in the grated tomato, panela, and 2 tablespoons of water if needed. Cook 10 to 12 minutes more, until the chicken is fully cooked and juicy. Turn off the heat and add half of the fresh cilantro.

6. 6

   6. For the creamy white beans, blend the cooked white beans with the chicken broth or water, 1 tablespoon lime juice, 1 tablespoon oil, and a pinch of salt until thick and smooth. Transfer to a small saucepan and cook over low heat for 3 to 4 minutes, stirring.

7. 7

   7. Shape the yuca and pumpkin dough into 8 small arepitas. If the dough sticks, lightly moisten your hands. Each one should be about 1/2 inch thick.

8. 8

   8. Heat a griddle or nonstick skillet over medium heat with 1 tablespoon oil. Brown the arepitas for 4 to 5 minutes per side. If you prefer to finish them in the oven, transfer them to a tray and bake for 8 minutes at 375°F / 190°C.

9. 9

   9. Make the warm salad by combining the avocado, red onion, remaining lime juice, remaining cilantro, 1 tablespoon oil, and a pinch of salt. Toss gently so the avocado keeps its shape.

10. 10

    10. Serve a layer of creamy white beans on each plate, top with 2 arepitas, spoon over the ají dulce chicken, and finish with the warm avocado and red onion salad.