Baked Ecuadorian Chicken Casserole with Corn, Peanut and Green Plantain

Instructions

1. 1

   1. Place the chicken in a pot with the water and 4 g salt. Cook over medium heat until tender, about 20 minutes. Remove the chicken, let it cool slightly, shred it, and reserve 480 ml (2 cups) of the cooking broth.

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   2. In another pot, cook the green plantain slices in enough water with a pinch of salt for 18 to 20 minutes, until very soft. Drain well.

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   3. Meanwhile, heat the achiote oil in a wide skillet over medium heat. Add the red onion, green bell pepper, and garlic. Sauté for 6 to 8 minutes until the onion is translucent.

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   4. Stir in the ground cumin, dried oregano, and black pepper. Add the shredded chicken, mix well, and cook for 2 minutes so it absorbs the flavors.

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   5. Blend the roasted peanuts with the milk and 240 ml (1 cup) of the reserved broth until smooth. Pour this mixture into the skillet with the chicken.

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   6. Add the corn kernels and cook over medium-low heat for 8 to 10 minutes, stirring often, until the sauce thickens slightly. Adjust with the remaining salt and add half of the chopped cilantro.

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   7. Preheat the oven to 200°C / 400°F. Lightly grease a baking dish about 33 x 23 cm (13 x 9 in).

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   8. Mash the cooked green plantain while still hot with the butter, beaten egg, fresh cheese, and 120 ml (1/2 cup) of the reserved broth. Mix until you get a thick, rustic mash.

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   9. Spread the chicken, corn, and peanut mixture in the baking dish. Cover with the green plantain mash, smoothing the top with a spoon. Sprinkle the remaining fresh cheese and cilantro on top.

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    10. Bake for 22 to 25 minutes at 200°C / 400°F, until the top is set and lightly golden around the edges.

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    11. Let rest for 8 minutes before serving so the casserole sets properly. Serve hot.