Dominican Yuca Baskets with Lemongrass-Style Chicken Stew and Warm Cabbage Salad

Dominican Food

Intermediate

Dominican Yuca Baskets with Lemongrass-Style Chicken Stew and Warm Cabbage Salad

Name: Dominican Yuca Baskets with Lemongrass-Style Chicken Stew and Warm Cabbage Salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: dominicana
Ingredients: 1.5 lb peeled yuca; 2 tbsp butter; 1.5 tsp salt; 1/2 tsp black pepper; 1.1 lb skinless chicken breast, small diced; 3 tbsp bitter orange juice or a mix of orange and lime juice; 1 tsp dried oregano; 4 cloves garlic; 1.25 cups red onion; 3/4 cup Dominican sweet peppers; 2 tbsp vegetable oil; 2 tbsp tomato paste; 1 cup ripe tomato; 1 cup chicken broth; 1/2 cup fresh cilantro; 5 cups green cabbage; 1 tbsp apple cider vinegar; 1 tsp sugar

An original recipe inspired by Dominican flavors: baked mashed-yuca baskets filled with stewed chicken with sweet peppers, tomato, and a bright citrus touch, served with a warm cabbage and sautéed onion salad. It combines a crisp exterior, soft interior, and a juicy aromatic filling.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g peeled yuca (for the canastas)
30 g butter (derretida)
8 g salt (divided)
2 g black pepper (divided)
500 g skinless chicken breast, small diced (for the guiso)
45 ml bitter orange juice or a mix of orange and lime juice (for marinar)
2 g dried oregano (divided)
12 g garlic (chopped, divided)
180 g red onion (in strips finas, divided)
80 g Dominican sweet peppers (chopped)
30 ml vegetable oil (divided)
30 g tomato paste
150 g ripe tomato (chopped diced small)
240 ml chicken broth
16 g fresh cilantro (chopped, divided)
250 g green cabbage (finely rebanado)
15 ml apple cider vinegar (for the ensalada tibia)
4 g sugar (for balancear the ensalada)

Nutrition facts

per serving

402 kcal

Calories

28 g

Protein

36 g

Carbs

16 g

Fat

4 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 400 °F / 200 °C. Lightly grease a muffin tin or individual molds with a little of the vegetable oil.
2
Place the yuca in a pot with enough water and 1 teaspoon of the salt. Boil until very tender, 20 to 25 minutes. Drain well, remove any tough inner fibers, and mash while still hot with the butter, 1/4 teaspoon black pepper, and 1 minced garlic clove until smooth.
3
Divide the mashed yuca into 4 portions and press them into the molds to form baskets with medium-thick walls. Bake for 18 to 22 minutes at 400 °F / 200 °C, until the edges are lightly golden and firm.
4
While the baskets bake, mix the chicken with the bitter orange juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano, and 1 minced garlic clove. Let stand for 10 minutes.
5
Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Brown the marinated chicken for 4 to 5 minutes, stirring to seal it. Add half of the red onion, the sweet peppers, and the remaining 2 garlic cloves. Sauté for 2 minutes.
6
Stir in the tomato paste, diced tomato, and the remaining 1/2 teaspoon dried oregano. Cook 2 minutes more. Add the chicken broth and half of the cilantro. Simmer over medium-low heat for 10 to 12 minutes, until the sauce thickens and the chicken is fully cooked. Adjust with the remaining salt if needed.
7
For the warm salad, heat the remaining 1 tablespoon vegetable oil in another skillet. Add the remaining red onion and cook for 1 minute. Add the cabbage, apple cider vinegar, sugar, and a pinch of salt. Sauté for 3 to 4 minutes, just until slightly softened but still textured. Turn off the heat and mix in the remaining cilantro.
8
Remove the yuca baskets from the oven and let them rest for 3 minutes so they firm up. Unmold carefully.
9
Fill each basket with the citrusy Dominican-style chicken stew and serve immediately with the warm cabbage salad on the side.

Chef tips

If the yuca seems too wet, let it dry for 1 to 2 minutes in the hot pot before mashing. For easy unmolding, press the yuca firmly against the mold walls and let the baskets rest a few minutes after baking.

Substitutions

You can use boneless chicken thighs instead of breast. If Dominican sweet peppers are unavailable, substitute mini sweet peppers. Butter can be replaced with vegetable oil for a dairy-free version.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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