Sweet Corn and Yuca Pancakes with Ají Dulce Braised Chicken and Avocado-Lime Cream

Instructions

1. 1

   1. Place the chicken breast in a pot with 500 ml (2 cups) water, 2 g (1/2 tsp) salt, 60 g (about 1/2 cup) onion, 2 garlic cloves, and the bay leaf. Bring to a boil, reduce the heat, and cook covered for 18 to 20 minutes, until the chicken is fully cooked. Remove, let it cool slightly, shred it, and reserve 240 ml (1 cup) of the broth.

2. 2

   2. While the chicken cooks, make the braise. Heat 30 ml (2 tbsp) annatto oil in a wide skillet over medium heat. Sauté the remaining onion with the remaining garlic for 2 to 3 minutes. Add the ají dulce peppers and cook 3 more minutes. Stir in the tomato, grated panela, cumin, black pepper, and 2 g (1/2 tsp) salt. Cook for 6 to 8 minutes, stirring, until thick and saucy.

3. 3

   3. Add the shredded chicken to the sofrito and pour in 120 to 180 ml (1/2 to 3/4 cup) of the reserved broth. Cook over medium-low heat for 8 to 10 minutes until the chicken is juicy and well seasoned. Adjust salt if needed and keep warm.

4. 4

   4. For the cream, place the avocado, plain yogurt, lime juice, cilantro, and 1 g (1/4 tsp) salt in a blender or food processor. Blend until smooth. If you want it looser, add 15 to 30 ml (1 to 2 tbsp) water and blend again. Set aside.

5. 5

   5. For the pancake batter, blend the sweet corn with the milk and egg until thick but fairly smooth. Transfer to a bowl and add the mashed cooked yuca, precooked cornmeal, grated white cheese, baking powder, and 3 g (1/2 tsp) salt. Mix very well to combine. If the batter is too thick, add 30 to 60 ml (2 to 4 tbsp) water.

6. 6

   6. Heat a griddle or nonstick skillet over medium heat and grease it with the butter and the remaining annatto oil. Make pancakes about 10 cm (4 inches) wide using about 60 ml (1/4 cup) batter each. Cook for 3 to 4 minutes per side, until golden and firm in the center. Repeat with all the batter.

7. 7

   7. If you want to keep the pancakes warm, place them on a tray and hold them in the oven at 200°F / 95°C for a few minutes while finishing the rest.

8. 8

   8. Serve 2 to 3 pancakes per plate, top with the ají dulce braised chicken, and finish with spoonfuls of avocado-lime cream. If desired, add a little more cilantro on top and serve immediately.