Breadfruit Gnocchi in Recao Sofrito with Seared Chicken and Lime Butter

Instructions

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   1. Place the breadfruit in a pot with enough water to cover and a pinch of salt. Boil over medium-high heat for 18 to 22 minutes, until very tender. Drain well, let the steam escape for 5 minutes, and mash until smooth.

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   2. Transfer the breadfruit mash to a bowl and let cool for 10 minutes. Mix in the egg, 4 g (1/2 tbsp) of Puerto Rican adobo seasoning, 1 g (1/4 tsp) black pepper, and the all-purpose flour little by little until a soft, barely manageable dough forms. Do not overwork it.

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   3. On a floured surface, divide the dough into 4 portions. Roll each into ropes about 2 cm (3/4 in) thick and cut into small pieces to form the gnocchi. Set aside on a lightly floured tray.

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   4. Season the chicken cubes with the remaining 4 g (1/2 tbsp) adobo seasoning, salt, and a little black pepper.

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   5. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Sear the chicken for 6 to 8 minutes, stirring occasionally, until cooked through. Remove and keep covered.

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   6. In the same skillet, reduce to medium heat and add the remaining 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter. Add the onion, sweet peppers, and garlic. Cook for 4 to 5 minutes until the onion is translucent.

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   7. Stir in half of the chopped recao, the chicken broth, lime zest, and 15 ml (1 tbsp) lime juice. Cook for 3 to 4 minutes to create a light, fragrant sofrito.

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   8. Meanwhile, bring a large pot of salted water to a boil. Cook the gnocchi in batches for 2 to 3 minutes, until they float. Lift them out with a slotted spoon and transfer directly to the skillet with the sofrito.

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   9. Add the remaining 30 g (2 tbsp) butter to the skillet and toss gently to coat the gnocchi. Cook for 2 minutes so they absorb flavor and lightly glaze.

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    10. Return the chicken to the skillet along with the remaining recao. Toss for 1 to 2 minutes until everything is hot and well combined. Adjust with more lime juice, salt, or black pepper if needed.

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    11. Serve immediately with the crumbled fresh white cheese on top. If you need to keep the dish warm before serving, place it in a 200°F / 95°C oven for up to 10 minutes.