Yuca and Pumpkin Arepitas with Ají Dulce Chicken, Creamy White Beans and Pickled Cucumber

Instructions

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   1. Place the yuca in a pot with enough water and a pinch of salt. Cook over medium heat until very tender, 20 to 25 minutes. In another pot or the same one, cook the pumpkin in water until soft, 12 to 15 minutes. Drain both well and let excess steam escape for 2 minutes.

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   2. While they cook, make the pickled cucumber: combine the cucumber with the white vinegar, 15 ml (1 tbsp) lime juice, sugar, and 2 g (about 1/4 tsp) salt. Let it rest for at least 20 minutes, stirring once.

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   3. Remove the tough fibrous core from the yuca if needed and mash it together with the pumpkin until smooth. Add the pre-cooked cornmeal, grated white cheese, 2 g (about 1/4 tsp) black pepper, and mix. Adjust with 2 more grams of salt if needed. Shape into 8 small compact arepitas about 1.5 cm thick.

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   4. Heat a large skillet over medium heat with 15 ml (1 tbsp) annatto oil or vegetable oil. Brown the arepitas for 4 to 5 minutes per side until a crust forms. Transfer them to a tray and finish cooking in a preheated oven at 375°F / 190°C for 10 minutes.

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   5. For the chicken, season the cubes with 2 g salt, ground cumin, and dried oregano. In a wide skillet, heat 15 ml (1 tbsp) annatto oil or vegetable oil over medium-high heat. Add the chicken and brown for 4 minutes.

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   6. Add the white onion, sweet peppers, and garlic. Sauté for 4 to 5 minutes until the onion looks translucent and fragrant. Stir in the ripe tomato and grated panela, mix well, and cook 3 minutes more.

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   7. Pour in the chicken broth or water and lower to medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is juicy and the sauce slightly thickened. Turn off the heat and add half of the fresh cilantro and scallion.

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   8. Make the white bean cream: blend the cooked white beans with the table cream or heavy cream, 60 ml (1/4 cup) water, 15 ml (1 tbsp) lime juice, 2 g salt, and a pinch of black pepper until smooth. Warm it in a small saucepan over low heat for 3 to 4 minutes without bringing it to a hard boil.

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   9. To serve, spoon a base of white bean cream onto each plate or spread it over the arepitas. Top with the ají dulce chicken. Finish with the drained pickled cucumber and the remaining fresh cilantro and scallion.

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    10. Serve immediately while the arepitas are still hot and crisp outside, so the contrast with the silky cream and fresh pickle stands out.