Creole Hen in Passion Fruit and Lemongrass Sauce with Soft Yuca Cake and Cucumber Salad

Instructions

1. 1

   1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, ground annatto, and cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat 2 tbsp (30 ml) oil in a wide pot over medium heat. Brown the chicken on both sides for 6 to 8 minutes total until lightly colored. Remove and set aside.

3. 3

   3. In the same pot, add half of the red onion, the garlic, and the green bell pepper. Sauté for 5 minutes until the onion is translucent. Stir in the passion fruit pulp, chicken broth, and lemongrass.

4. 4

   4. Return the chicken to the pot, partially cover, and cook over low heat for 35 to 40 minutes, until the chicken is tender and reaches a safe internal temperature of 165°F/74°C. Remove the lemongrass stalks and add half of the chopped cilantro. Adjust with 2 g (1/4 tsp) salt if needed.

5. 5

   5. Meanwhile, place the yuca in a pot with enough water and 2 g (1/4 tsp) salt. Cook for 25 to 30 minutes until very tender. Drain, remove the fibrous core if present, and mash while hot.

6. 6

   6. Mix the mashed yuca with the fresh cheese, butter, and egg until you get a soft dough. Shape it into one thick round cake or 4 individual cakes.

7. 7

   7. Heat 1 tbsp (15 ml) oil in a nonstick skillet over medium-low heat. Cook the yuca cake for 4 to 5 minutes per side, or until golden and firm. If preferred, finish it in the oven at 375°F/190°C for 10 minutes after browning.

8. 8

   8. For the salad, combine the cucumber with the remaining red onion, lime juice, white vinegar, the rest of the cilantro, and the remaining 2 g (1/4 tsp) salt. Let it rest for 5 minutes.

9. 9

   9. Serve a portion of chicken with plenty of passion fruit and lemongrass sauce, alongside the soft yuca cake and the fresh cucumber salad.

10. 10

    10. If you want a thicker sauce, uncover the pot and reduce the sauce for 3 to 5 more minutes before serving.