Brazilian Pumpkin Escondidinho with Chicken, Corn, and Minas Cheese

Instructions

1. 1

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

2. 2

   Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, reduce to medium heat, and cook for 18 to 20 minutes until fully cooked through. Remove, let it cool slightly, and finely shred it. Reserve 1/2 cup (120 ml) of the cooking liquid if not using chicken broth.

3. 3

   Meanwhile, cook the pumpkin and yuca in another pot with water and a pinch of salt for 18 to 22 minutes, until both are very tender. Drain well; if the yuca has tough central fibers, remove them.

4. 4

   Transfer the cooked pumpkin and yuca to a large bowl. Add the milk, 1 tablespoon butter, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth and thick. Keep warm.

5. 5

   For the filling, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté the onion for 4 to 5 minutes until translucent. Add the garlic and cook for 30 seconds.

6. 6

   Stir in the tomato, sweet paprika, cumin, remaining salt, and the rest of the black pepper. Cook for 3 to 4 minutes, stirring, until the tomato softens.

7. 7

   Add the shredded chicken, sweet corn, and chicken broth. Cook for 3 to 5 minutes until the filling is moist but not watery. Turn off the heat and mix in the lime juice, half of the cilantro, and 1 tablespoon butter for shine and flavor.

8. 8

   Spread the chicken filling in the prepared baking dish. Cover evenly with the pumpkin-yuca mash. Finish with the grated cheese and the remaining cilantro on top.

9. 9

   Bake for 18 to 22 minutes at 400°F / 200°C, until the cheese is melted and the edges are bubbling. For more color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Let rest for 8 minutes before serving so it sets slightly. Serve hot.