Dominican Yuca Dumplings Stuffed with Oregano Chicken and Sweet Pepper Coconut Sauce

Instructions

1. 1

   Place the yuca in a large pot with enough water and 1 teaspoon of salt. Boil over medium-high heat for 20 to 25 minutes, until very tender. Drain well, remove any tough inner fibers, and mash while still hot with the butter, rice flour, and a pinch of black pepper until a smooth dough forms. Cover and set aside.

2. 2

   While the yuca cooks, season the chicken with 1 tablespoon lime juice, 1 teaspoon oregano, cumin, sweet paprika, half of the garlic, 1/2 teaspoon salt, and a little black pepper.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the seasoned chicken for 6 to 8 minutes, stirring, until fully cooked and lightly browned. Add half of the chopped onion, half of the chopped sweet peppers, and 1 tablespoon cilantro. Cook 3 minutes more. Remove from the heat and let cool slightly.

4. 4

   With lightly oiled hands, take a portion of yuca dough about 90 g (3 oz), flatten it in your palm, add 1 to 2 tablespoons of the chicken filling, and close it into an oval or round dumpling. Repeat until all the dough and filling are used.

5. 5

   In a wide skillet, heat the remaining tablespoon of olive oil over medium heat. Brown the yuca dumplings in batches for 2 to 3 minutes per side, until they form a light crust. Transfer to a plate and keep warm.

6. 6

   For the sauce, in the same skillet add the remaining red onion strips, the rest of the sweet peppers, and the remaining garlic. Cook over medium heat for 3 minutes until softened. Stir in the tomato paste and cook for 1 minute, stirring.

7. 7

   Add the coconut milk, chicken broth or water, green olives, the remaining tablespoon of lime juice, the remaining teaspoon of oregano, 1/4 teaspoon salt, and the rest of the black pepper. Cook over medium-low heat for 6 to 8 minutes until the sauce thickens slightly.

8. 8

   Return the yuca dumplings to the skillet and spoon the sauce over them. Cover and cook over low heat for 5 minutes so they absorb flavor without falling apart.

9. 9

   Turn off the heat, sprinkle the remaining fresh cilantro on top, and adjust the salt if needed. Serve hot with plenty of coconut and sweet pepper sauce.

10. 10

    If you want to keep the dumplings warm before serving, place them in a preheated oven at 200 °F / 95 °C for up to 10 minutes, lightly covered so they do not dry out.