Cuban Chicken Fricassee with Guava, Olives, and Mojo Yuca

Instructions

1. 1

   1. Place the chicken in a bowl and season it with 4 g (3/4 tsp) salt, black pepper, 2 g (3/4 tsp) cumin, 1 g (1/2 tsp) oregano, and 60 ml (1/4 cup) sour orange juice. Mix well and marinate for 15 minutes in the refrigerator.

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   2. Meanwhile, place the yuca in a large pot with 1500 ml (6 cups) water and 2 g (1/4 tsp) salt. Bring to a boil, then cook over medium heat for 25 to 30 minutes, until tender and starting to split slightly. Drain, remove the fibrous core if needed, and keep warm.

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   3. In a wide pot or Dutch oven, heat 30 ml (2 tbsp) olive oil over medium heat. Brown the marinated chicken for 4 to 5 minutes, turning once, until lightly colored but not fully cooked. Transfer to a plate.

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   4. In the same pot, add half of the onion, the green bell pepper, and half of the garlic. Cook for 5 minutes until the onion is translucent. Stir in the remaining cumin and oregano and cook for 30 seconds more.

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   5. Add the tomato purée, chicken broth, bay leaf, guava paste, green olives, capers, and the remaining 60 ml (1/4 cup) sour orange juice. Stir until the guava paste melts into the sauce.

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   6. Return the chicken to the pot along with any juices. Cover partially and simmer over medium-low heat for 20 minutes, stirring once or twice, until the chicken is very tender and reaches a safe internal temperature of 165°F and 74°C.

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   7. For the mojo, heat the remaining 15 ml (1 tbsp) olive oil in a small skillet over medium-low heat. Add the remaining onion and garlic and cook for 2 to 3 minutes without browning too much. Add the lime juice, stir for 30 seconds, and turn off the heat.

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   8. Arrange the yuca on a serving platter and pour the mojo over the top. Sprinkle with the remaining salt to taste.

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   9. Serve the chicken fricassee hot with the mojo yuca and finish with chopped fresh parsley on top.