Yuca Mofongo with Achiote Chicken, Creole Mushrooms, and Light Guava Rum Sauce

Instructions

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   1. Season the chicken thighs with Puerto Rican adobo, dried oregano, 2 chopped garlic cloves, 15 ml (1 tbsp) annatto oil, 30 ml (2 tbsp) gold rum, black pepper, and 15 ml (1 tbsp) lemon juice. Mix well and let rest for 15 minutes in the refrigerator.

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   2. Place the yuca in a large pot with enough water and 3 g (1/2 tsp) salt. Cook over medium-high heat for 25 to 30 minutes, until very tender. Drain, remove any tough inner fibers, and keep warm with 120 ml (1/2 cup) chicken broth reserved.

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   3. While the yuca cooks, heat a large skillet over medium-high heat. Add the olive oil and sear the chicken for 4 to 5 minutes per side, until nicely browned and the internal temperature reaches 165°F and 74°C. Remove and keep covered.

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   4. In the same skillet, reduce to medium heat and add the remaining 15 ml (1 tbsp) annatto oil. Add the onion, sweet peppers, and 80 g (about 1/3 cup) of the sofrito. Cook for 3 to 4 minutes until the onion softens.

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   5. Add the sliced mushrooms, a pinch of salt, and cook for 5 minutes, stirring, until they release their moisture and lightly brown. Add half of the chopped culantro and stir. Reserve with the chicken.

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   6. For the sauce, add the guava paste, 30 ml (2 tbsp) gold rum, apple cider vinegar, the remaining 40 g sofrito, and 240 ml (1 cup) chicken broth to the same skillet. Cook over medium heat for 5 to 7 minutes, stirring, until the guava melts and the sauce becomes light and glossy.

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   7. Mash the hot yuca in a pilón or large bowl with the 6 crushed garlic cloves, butter, crushed pork cracklings, and 3 to 4 tablespoons of the cooking liquid or reserved broth as needed. Adjust with the remaining salt and mix until you get a moist but structured yuca mofongo.

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   8. Slice the chicken into large pieces or leave whole. Return it to the skillet with the guava sauce and cook for 2 minutes over low heat to lightly glaze it. Add the sautéed mushrooms back in so they heat through.

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   9. To serve, shape a base or dome of yuca mofongo on each plate. Top with the achiote chicken and creole mushrooms. Spoon over the light guava-rum sauce and finish with the remaining chopped culantro.

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    10. If you want to hold the dish warm before serving, cover it and place it in the oven at 200°F and 95°C for up to 10 minutes without letting the sauce dry out.