Creole Yuca Bake with Sweet Pepper Chicken and Llanero Cheese Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1 tablespoon of butter.

2. 2

   Place the cassava in a pot with enough water and 1 teaspoon of salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove any tough inner fibers, and mash the cassava while still hot.

3. 3

   Add the milk, 2 tablespoons of butter, and 60 g of grated Llanero cheese to the mashed cassava. Mix until you get a thick, rustic mash. Adjust with a pinch of black pepper and set aside.

4. 4

   While the cassava cooks, heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 4 minutes. Stir in the sweet pepper and garlic, and sauté 2 minutes more.

5. 5

   Add the diced chicken, 1/4 teaspoon of salt, the cumin, oregano, and remaining black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is no longer pink.

6. 6

   Add the chopped tomato, tomato paste, chicken broth, and grated panela. Cook over medium heat for 10 to 12 minutes, until the filling thickens and the chicken is fully cooked. Turn off the heat and stir in half of the chopped cilantro.

7. 7

   Spread half of the cassava mash in the greased baking dish. Spoon all of the sweet pepper chicken filling over it. Cover with the remaining cassava mash and smooth lightly with a spoon.

8. 8

   Mix the remaining Llanero cheese with the rest of the cilantro and sprinkle over the top. Dot with the remaining 1 tablespoon of butter to help the crust brown.

9. 9

   Bake for 18 to 22 minutes at 200 °C / 400 °F, until heated through and golden on top. If you want deeper color, broil for 2 to 3 more minutes, watching closely.

10. 10

    Let rest for 8 minutes before serving so the layers can settle. Serve hot.