Plantain and corn cups with ají dulce chicken, creamy white beans, and Llanero cheese gratin

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with some of the melted butter.

2. 2

   Boil or steam the ripe plantain slices for 8 to 10 minutes, until very tender. Drain and mash them in a large bowl with half of the melted butter and 1/2 teaspoon of salt.

3. 3

   Blend or process the yellow corn kernels with 1/4 cup (60 ml / 2 fl oz) of chicken broth until you get a coarse mixture. Add it to the mashed plantain along with the pre-cooked cornmeal. Mix until a moldable dough forms and let it rest for 5 minutes.

4. 4

   Divide the plantain-corn dough into 12 portions. Press each portion into the muffin cups to form little shells with a base and sides. Bake for 15 minutes at 375°F (190°C) until set and lightly golden around the edges.

5. 5

   Meanwhile, cook the chicken breast in a pot with enough water for 12 to 15 minutes, until fully cooked. Let it cool slightly and shred the chicken into thin strands.

6. 6

   Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Sauté the white onion, sweet ají pepper, and garlic for 4 minutes. Add the tomato, grated panela, ground cumin, 1/2 teaspoon salt, and black pepper. Cook 5 more minutes, stirring, until fragrant and saucy.

7. 7

   Add the shredded chicken to the skillet along with 1/4 cup (60 ml / 2 fl oz) of chicken broth. Cook for 4 minutes so it absorbs the flavor. Stir in half of the fresh cilantro, mix, and remove from the heat.

8. 8

   In another small skillet, heat the remaining tablespoon of vegetable oil. Add the cooked white beans with the remaining 1/4 cup (60 ml / 2 fl oz) chicken broth and 1/2 teaspoon salt. Cook for 4 to 5 minutes and partially mash the beans with a spoon for a creamy but rustic texture.

9. 9

   Remove the baked cups from the oven. If the centers puffed up, gently press them down with a spoon to recreate the filling space. Place a spoonful of creamy white beans in each cup, then top with the ají dulce chicken.

10. 10

    Sprinkle the grated Llanero cheese over each cup. Return to the oven for 8 to 10 minutes at 375°F (190°C), until the cheese melts and the edges are golden.

11. 11

    Remove from the oven and let rest for 5 minutes. Finish with the remaining fresh cilantro on top and serve hot.