Puerto Rican Yautia and Chicken Casserole in Annatto Sauce with Cheese Crust

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Lightly grease a medium baking dish with a little of the olive oil and set aside.

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   2. Place the yautia in a pot with enough water and a pinch of salt. Cook over medium-high heat for 18 to 20 minutes, until very tender. Drain.

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   3. While the yautia cooks, heat the remaining olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and garlic, and sauté for 4 to 5 minutes until softened.

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   4. Add the sofrito, ground annatto, dried oregano, and ground cumin. Cook for 1 more minute, stirring so the spices perfume the oil.

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   5. Add the chicken pieces, 1 teaspoon of the salt, and the black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is no longer pink.

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   6. Stir in the tomato sauce, chicken broth, sweet corn, and green olives. Cook over medium heat for 10 to 12 minutes, until the sauce thickens slightly and the chicken is fully cooked. Turn off the heat and mix in the fresh cilantro.

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   7. Mash the hot yautia with the butter, milk, and the remaining 1/2 teaspoon salt until smooth but still slightly rustic.

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   8. Spread half of the mashed yautia into the baking dish. Top with all of the annatto chicken stew and level it out. Spread the remaining mashed yautia on top.

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   9. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the surface.

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    10. Bake at 200°C / 400°F for 20 minutes. Then turn on the broiler and brown for 3 to 5 more minutes, watching closely, until the cheese crust is bubbling and golden.

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    11. Let the casserole rest for 5 minutes before serving so it sets and is easier to portion.