Baked Corn and Plantain Bread with Papelón Pulled Chicken and Avocado Cream

Instructions

1. 1

   Preheat the oven to 375 °F / 190 °C. Lightly grease a rectangular or round baking pan with 1 teaspoon of the vegetable oil.

2. 2

   Place the chicken breast in a pot with the water, 1/2 teaspoon salt, and a pinch of black pepper. Cook over medium heat for 18 to 20 minutes, until the chicken is fully cooked. Remove, let it cool slightly, and shred into medium strands. Reserve 1/4 cup of the cooking liquid.

3. 3

   While the chicken cooks, heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Sauté the onion and sweet pepper for 4 minutes. Add the garlic and cook for 1 more minute.

4. 4

   Add the tomato, ground cumin, sweet paprika, grated papelón, 1/2 teaspoon salt, and the remaining black pepper. Cook for 5 to 7 minutes, stirring, until you have a thick sofrito.

5. 5

   Add the shredded chicken to the sofrito along with the reserved 1/4 cup cooking liquid. Cook for 5 more minutes, mixing well, until the pulled chicken is moist but not runny. Adjust salt if needed and set aside.

6. 6

   For the baked bread, place the ripe plantain in a bowl and mash it into a purée. Add the milk, egg, and melted butter, and mix until combined.

7. 7

   Add the pre-cooked cornmeal, baking powder, 1/2 teaspoon salt, and grated white cheese. Mix until you have a thick, even batter. Let it rest for 5 minutes so the cornmeal can hydrate.

8. 8

   Pour the batter into the greased pan and level the top. Bake for 28 to 32 minutes at 375 °F / 190 °C, or until golden around the edges and firm in the center.

9. 9

   While it bakes, make the avocado cream. Blend or process the avocado, fresh cilantro, plain yogurt, lime juice, and a pinch of salt until smooth. If preferred, mash it by hand for a more rustic texture.

10. 10

    Remove the baked bread from the oven and let it rest for 10 minutes. Unmold or leave it in the pan, then cut into 6 portions.

11. 11

    Split each portion of the corn and plantain bread slightly open, fill with the papelón pulled chicken, and finish with a generous spoonful of avocado cream. Serve hot or warm.