Budare Bean-and-Sweet-Plantain Cake with Annatto Chicken and Fresh Cilantro Cream

Instructions

1. 1

   1. Preheat the oven to 375 °F / 190 °C. Lightly grease a small round baking dish or casserole with the butter.

2. 2

   2. Cook the ripe plantain in a pot with enough water for 10 to 12 minutes, until very tender. Drain and mash into a rustic puree.

3. 3

   3. In a bowl, mash the cooked pigeon peas, keeping some texture. Mix with the plantain puree, pre-cooked cornmeal, grated white cheese, egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon vegetable oil.

4. 4

   4. Press the pigeon pea and plantain mixture into the greased dish, forming an even layer. Bake at 375 °F / 190 °C for 20 minutes, until set and lightly golden around the edges.

5. 5

   5. While the base bakes, heat 1 tablespoon vegetable oil in a wide skillet over medium heat. Sauté the white onion, sweet Venezuelan pepper, and garlic for 4 to 5 minutes, until soft and fragrant.

6. 6

   6. Add the boneless chicken, annatto paste or annatto oil, ground cumin, the remaining salt, the remaining black pepper, and the grated panela. Cook for 5 minutes, stirring, until the chicken is lightly seared.

7. 7

   7. Pour in the chicken stock or water and cook over medium-low heat for 12 to 15 minutes, until the liquid reduces and the chicken is juicy and well seasoned. Remove from the heat.

8. 8

   8. For the fresh cream, blend or stir together the fresh cilantro, plain unsweetened yogurt, and lime juice until you get a thick green sauce. Adjust with an extra pinch of salt if needed.

9. 9

   9. Remove the base from the oven and cover it with the hot annatto chicken. Return the dish to the oven for 8 more minutes at 375 °F / 190 °C so the flavors can come together.

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    10. Let rest for 5 minutes. Serve the budare cake in portions and finish each plate with the fresh cilantro cream on top or on the side.