Open Yuca Pastelillo with Crispy Chicken, Pigeon Peas, and Spicy Guava Sauce

Name: Open Yuca Pastelillo with Crispy Chicken, Pigeon Peas, and Spicy Guava Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 1 lb 8 oz fresh yuca, peeled and cut into chunks; 2 tbsp butter; 1 tsp salt; 1/2 tsp black pepper; 4 cloves fresh garlic, mashed; 3 tbsp olive oil; 1 lb 2 oz boneless chicken breast, cut into strips; 1/2 tsp dried oregano; 1 tsp sweet paprika; 1/3 cup rice flour; 1 cup white onion, chopped; 1/3 cup sweet ají pepper, chopped; 1/4 cup culantro, chopped; 2 tbsp tomato paste; 1 1/2 cups cooked pigeon peas, drained; 1/2 cup chicken broth; 4 oz guava paste; 1 tbsp apple cider vinegar; 1 tsp hot pepper or hot sauce; 3 oz Puerto Rican cheese, shredded; 2 tbsp chopped scallions

An original recipe inspired by Puerto Rican flavors: a baked yuca base styled like an open pastelillo, topped with crispy adobo-seasoned chicken, sofrito sautéed pigeon peas, and a spicy guava sauce. It brings together classic island elements in a distinctive presentation, perfect for a main meal.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g fresh yuca, peeled and cut into chunks (for the base)
30 g butter (derretida)
6 g salt (divided)
2 g black pepper (divided)
12 g fresh garlic, mashed (divided)
45 ml olive oil (divided)
500 g boneless chicken breast, cut into strips (for the chicharrón of chicken)
1 g dried oregano
2 g sweet paprika
40 g rice flour (for cubrir the chicken)
120 g white onion, chopped (divided)
45 g sweet ají pepper, chopped
12 g culantro, chopped (divided)
30 g tomato paste
240 g cooked pigeon peas, drained
120 ml chicken broth (divided)
120 g guava paste (diced small)
15 ml apple cider vinegar
5 ml hot pepper or hot sauce (ajustar to taste)
80 g Puerto Rican cheese, shredded (for gratinar)
15 g chopped scallions (for terminar)

Nutrition facts

per serving

543 kcal

Calories

35 g

Protein

44 g

Carbs

25 g

Fat

6 g

Fiber

38 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 425 °F / 220 °C. Lightly grease a baking tray or oven-safe pan with a little of the olive oil.
2
Boil the yuca in enough water for 20 to 25 minutes, until very tender. Drain well, remove any tough core fibers, and mash with the butter, 2 tablespoons of the chicken broth, half of the garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until you have a firm mash.
3
Spread the mashed yuca onto the tray in an oval or rectangle about 1/2 inch thick, slightly raising the edges like an open pastelillo. Brush with 1 tablespoon olive oil and bake for 20 to 25 minutes at 425 °F / 220 °C, until the surface is golden in spots.
4
While the base bakes, season the chicken with the remaining garlic, remaining salt, remaining black pepper, oregano, and sweet paprika. Coat the strips with the rice flour until lightly covered.
5
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the chicken in batches for 3 to 4 minutes per side, until crispy and fully cooked. Remove and set aside.
6
In the same skillet, add the onion, sweet ají pepper, and half of the culantro. Cook for 3 minutes over medium heat until the onion softens. Add the tomato paste and cook 1 minute more.
7
Stir in the pigeon peas and the remaining chicken broth. Cook for 3 to 4 minutes, stirring, until moist but not soupy.
8
For the sauce, place the guava paste, apple cider vinegar, hot pepper or hot sauce, and 2 tablespoons water in a small saucepan. Cook over low heat for 3 to 5 minutes, stirring, until a thick glossy sauce forms.
9
Remove the yuca base from the oven. Spread the sautéed pigeon peas on top, then the crispy chicken, and finally the shredded Puerto Rican cheese.
10
Return to the oven and bake for 5 to 7 minutes at 425 °F / 220 °C, just until the cheese melts.
11
Finish with the spicy guava sauce, the remaining culantro, and the chopped scallions. Serve hot in portions, like a Puerto Rican savory tart.

Chef tips

For a crispier base, make sure the yuca is very dry after boiling and bake it 5 extra minutes before adding the topping. The chicken can also be cooked in smaller batches for a deeper golden finish.

Substitutions

You can substitute the chicken breast with boneless chicken thigh. If Puerto Rican cheese is unavailable, use low-moisture mozzarella. Culantro can be replaced with cilantro, though the flavor will be different.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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