Venezuelan FoodCreole Sweet Potato and Casabe Millefeuille with Smoked Brown Sugar Chicken and Avocado Cream
An original Venezuelan layered dish: roasted sweet potato slices and crisp casabe rounds are stacked with shredded chicken simmered with cane sugar, sweet peppers, and a gentle smoky note, then finished with a fresh avocado-cilantro cream. It brings together deeply Creole flavors in an elegant presentation.
Ingredients
- 600 g skinless chicken breast (cut en 2 or 3 pieces large)
- 700 g sweet potato (pelada and cut thinly sliced finas)
- 120 g cassava flatbread (en 8 discos or pieces for formar capas)
- 200 g ripe avocado (pulpa)
- 180 g white onion (chopped diced small)
- 120 g Venezuelan sweet pepper (without semillas and chopped)
- 200 g ripe tomato (chopped diced small)
- 12 g garlic (chopped)
- 35 g grated panela cane sugar (ajustar to taste)
- 500 ml chicken broth (divided)
- 20 g fresh cilantro (chopped)
- 30 ml lime juice (freshly squeezed)
- 2 g smoked paprika (for dar a toque ahumado suave)
- 1 g ground cumin
- 45 ml annatto oil or vegetable oil (divided)
- 8 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 80 g grated semi-hard llanero cheese (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Lightly grease a baking tray with 1 tablespoon annatto oil or vegetable oil.
- 2
Place the sweet potato slices on the tray, add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon oil. Toss well and roast for 20 to 25 minutes at 220°C / 425°F, turning halfway through, until tender with golden edges.
- 3
While the sweet potato roasts, place the chicken breast in a pot with 250 ml (1 cup) chicken broth and a pinch of salt. Cook covered over medium heat for 18 to 20 minutes, until the chicken is fully cooked. Remove, let cool slightly, and shred into medium strands. Reserve the cooking liquid as well.
- 4
In a wide skillet, heat 1 tablespoon annatto oil or vegetable oil over medium heat. Sauté the onion for 4 minutes. Add the sweet pepper, tomato, and garlic; cook 5 more minutes until the sofrito is fragrant and juicy.
- 5
Add the grated panela, smoked paprika, cumin, 250 ml (1 cup) chicken broth, and 125 ml (1/2 cup) of the reserved chicken cooking liquid to the skillet. Cook for 4 to 5 minutes until the panela dissolves and the sauce thickens slightly.
- 6
Add the shredded chicken to the skillet. Season with the remaining salt and black pepper. Cook over medium-low heat for 8 to 10 minutes, stirring, until you have a moist but not runny filling. Stir in half of the chopped cilantro.
- 7
For the cream, blend the avocado flesh with the lime juice, the remaining chopped cilantro, 2 tablespoons of the remaining chicken broth, and a pinch of salt until smooth and thick. If needed, add 1 or 2 more tablespoons broth gradually.
- 8
Cut the casabe into 8 rounds or similarly sized pieces. For extra texture, toast the casabe in a dry skillet for 1 minute per side over medium heat.
- 9
Lower the oven temperature to 190°C / 375°F. On a tray or baking dish, assemble 4 individual portions or one large stack by alternating roasted sweet potato, casabe, shredded chicken, and a little grated llanero cheese. Repeat the layers and finish with cheese on top.
- 10
Bake the assembled dish for 8 to 10 minutes at 190°C / 375°F, just until the cheese softens and the layers settle.
- 11
Serve each portion with a generous spoonful of avocado cream on top or on the side. If desired, finish with a few extra cilantro leaves.
Chef tips
Slice the sweet potato evenly so it roasts uniformly. The casabe should stay crisp, so assemble it shortly before the final bake. If the chicken seems dry, add an extra tablespoon of the reserved broth to the filling.
Substitutions
You can use boneless chicken thighs instead of breast. Llanero cheese can be replaced with another semi-firm white cheese. If Venezuelan sweet peppers are unavailable, use mini sweet peppers with a small amount of green bell pepper for a similar Creole profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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