Yuca and smoked cheese manduquitas with sweet pepper stewed chicken and warm passion fruit mojo

Instructions

1. 1

   1. Place the chicken breast in a pot with 700 ml (3 cups) water, 50 g white onion, 2 garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and cook over medium heat for 20 to 25 minutes, until the chicken is cooked through and reaches 165°F/74°C in the center. Remove, let cool slightly, and shred. Reserve 240 ml (1 cup) of the broth.

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   2. Meanwhile, cook the yuca in another pot with 300 ml (1 1/4 cups) water and 1/2 teaspoon salt for 20 to 25 minutes, until very tender. Drain well, remove the woody core if present, and mash while hot until smooth.

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   3. For the stew, heat 1 1/2 tablespoons annatto oil in a wide skillet over medium heat. Sauté 100 g white onion, 80 g sweet pepper, and 2 garlic cloves for 4 to 5 minutes. Add the crushed tomato, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes.

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   4. Add the shredded chicken to the sofrito along with 120 ml (1/2 cup) of the reserved broth. Cook over medium-low heat for 8 to 10 minutes, stirring, until the mixture is juicy but not runny. Adjust salt and pepper and keep warm.

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   5. For the manduquitas dough, combine the mashed yuca with the grated smoked cheese, pre-cooked cornmeal, egg, 1 1/2 teaspoons annatto oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Knead just until combined. If the mixture feels too soft, let it rest for 5 minutes so the cornmeal can absorb moisture.

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   6. Divide the dough into 12 portions and shape into short cylinders or thick fingers. Place them on a lightly oiled tray.

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   7. Preheat the oven to 400°F/200°C. Brush the manduquitas with 1 tablespoon vegetable oil and bake for 18 to 22 minutes, turning halfway through, until golden outside. For extra color, sear them 1 to 2 additional minutes per side in a hot skillet with a few drops of vegetable oil.

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   8. For the warm mojo, heat 1/2 tablespoon vegetable oil in a small skillet over low heat. Add the red onion and the remaining 50 g sweet pepper, and cook for 2 minutes without browning. Stir in the remaining 50 g white onion, passion fruit pulp, grated panela, lime juice, and 60 ml (1/4 cup) of the reserved broth. Cook 2 to 3 minutes more, just until the flavors come together. Turn off the heat and add the chopped fresh cilantro.

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   9. Serve 3 manduquitas per plate, top with the sweet pepper chicken stew, and finish with the warm passion fruit mojo on top or on the side. Serve immediately.