Puerto Rican Yautía and Chicken Casserole with Corn and Cheese Crust

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Lightly grease a medium baking dish with 1/2 tablespoon of the butter.

2. 2

   Place the taro root in a pot with enough water and 1/2 teaspoon salt. Cook over medium-high heat for 18 to 20 minutes, until very tender. Drain well.

3. 3

   While the taro cooks, heat the olive oil in a large skillet over medium heat. Add the onion, cubanelle pepper, sweet chili peppers, and garlic. Cook for 4 to 5 minutes until fragrant and softened.

4. 4

   Add the chicken, 1 teaspoon salt, black pepper, oregano, cumin, and sweet paprika. Cook for 6 to 8 minutes, stirring, until the chicken is no longer pink.

5. 5

   Stir in the tomato paste, 1 cup (240 ml) of chicken broth, the green olives, and the cilantro. Cook over medium-low heat for 10 minutes, until the stew thickens slightly. Remove from the heat.

6. 6

   Mash the cooked taro root with the milk, 1 1/2 tablespoons butter, and the remaining 1/2 cup (120 ml) chicken broth until you have a rustic but smooth mash. Add the pre-cooked corn flour and mix well to give it more body. Adjust with the remaining salt and pepper.

7. 7

   Spread half of the mashed taro mixture on the bottom of the baking dish. Spoon all of the sofrito chicken evenly over it.

8. 8

   Cover with the remaining mashed taro. Scatter the corn kernels over the top and finish with the grated cheese.

9. 9

   Bake the casserole at 400°F / 200°C for 20 minutes. Then switch the oven to broil at 450°F / 230°C for 3 to 5 minutes, watching closely, until the cheese is golden and the corn crust looks lightly toasted.

10. 10

    Let it rest for 8 to 10 minutes before serving so the casserole sets and slices more neatly.