Creole cannelloni with humita and braised chicken, roasted tomato sauce, and melted cheese

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the plum tomatoes on a baking tray with half of the minced garlic, 1 tablespoon olive oil, 1/2 teaspoon oregano, and a pinch of salt and pepper. Roast for 25 minutes until tender and lightly browned on the edges.

2. 2

   Meanwhile, heat 1 tablespoon olive oil and 10 g butter in a saucepan. Add the diced onion and cook for 5 minutes. Add the chicken breast, sweet paprika, cumin, salt, and pepper. Cook for 2 minutes, then add 100 ml heavy cream and 100 ml water, cover, and simmer gently for 15 minutes until the chicken is cooked through. Shred or finely chop the chicken right in the pan.

3. 3

   For the creamy humita, heat the remaining tablespoon of olive oil in a skillet. Add the sliced onion and cook for 8 minutes until lightly golden. Add the corn kernels, the remaining garlic, 80 ml heavy cream, 60 g shredded cheese, 1/2 teaspoon oregano, salt, and pepper. Cook for 5 minutes. Lightly mash part of the corn for a creamy texture and combine with the braised chicken and parsley.

4. 4

   For the pancakes, whisk the wheat flour with the eggs, milk, and a pinch of salt until smooth. Let the batter rest for 10 minutes. Lightly grease a nonstick skillet with a bit of butter and cook 12 thin pancakes, about 1 minute per side.

5. 5

   Remove the roasted tomatoes from the oven and blend or roughly chop them. Mix them in a saucepan with the tomato purée, sugar if using, salt, and pepper. Cook the sauce over medium heat for 8 minutes until slightly thickened.

6. 6

   Reduce the oven temperature to 200 °C / 400 °F. Spread a thin layer of sauce in a baking dish. Fill each pancake with a portion of the chicken and humita mixture, roll into cannelloni, and arrange in the dish.

7. 7

   Cover the cannelloni with the remaining sauce, drizzle over the rest of the heavy cream, and top with the remaining 160 g shredded cheese. Bake for 15 minutes at 200 °C / 400 °F until the cheese is melted and browned around the edges.

8. 8

   Let rest for 5 minutes before serving. Finish with freshly ground black pepper and, if desired, a little more chopped parsley.