Coastal Chicken Maito with Peanut and Plantain Leaf, over Soft Mashed Cassava

Instructions

1. 1

   Preheat the oven to 375°F / 190°C. If the plantain leaves are stiff, pass them briefly over an open flame or dip them in hot water so they become flexible.

2. 2

   In a bowl, mix the chicken with the orange juice, annatto paste, half of the minced garlic, cumin, oregano, 1 teaspoon of salt, and black pepper. Let it marinate for 15 minutes while you prepare the rest.

3. 3

   For the peanut sauce, blend the roasted peanuts with the water or chicken stock, lime juice, and half of the cilantro until smooth. Set aside.

4. 4

   Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Sauté half of the red onion, the red bell pepper, and the remaining garlic for 4 to 5 minutes until fragrant and just tender. Add a pinch of salt and remove from the heat.

5. 5

   Spread the plantain leaves on the work surface. Divide the marinated chicken in the center, top with the onion-pepper sauté, and spoon over the peanut sauce. Fold each leaf into a packet and tie or tuck well so it stays closed.

6. 6

   Place the packets on a baking tray and bake at 375°F / 190°C for 30 minutes, or until the chicken is fully cooked and juicy.

7. 7

   Meanwhile, cook the cassava in a pot of water with a pinch of salt for 20 to 25 minutes, until very tender. Drain and remove the tough inner fibers if needed.

8. 8

   Heat the remaining tablespoon of vegetable oil in a skillet over medium heat and sauté the remaining red onion for 3 to 4 minutes until soft. Add it to the hot cassava along with the butter, warm milk, and the remaining cilantro. Mash until smooth but still slightly rustic. Adjust with the remaining salt to taste.

9. 9

   Carefully open the plantain leaf packets. Serve a base of cassava mash on each plate, top with the chicken and its peanut sauce, and finish with crumbled fresh cheese.

10. 10

    Serve immediately, using the aromatic juices collected inside the plantain leaf.