Caldero Yuca Cakes with Shredded Chicken, Corn, and Sweet Pepper Sauce

Instructions

1. 1

   1. Place the chicken breast in a medium pot with 600 ml (2 1/2 cups) water and 3 g salt (1/2 tsp). Cook over medium heat until it comes to a boil, then reduce the heat and cook covered for 18 to 20 minutes, or until the center reaches 165°F / 74°C. Remove, let cool slightly, and finely shred.

2. 2

   2. While the chicken cooks, place the cassava in another pot with the remaining 600 ml (2 1/2 cups) water and 4 g salt (3/4 tsp). Boil over medium heat for 20 to 25 minutes until very tender. Drain, remove any visible fibrous core, and mash the hot cassava with the butter, milk, a pinch of black pepper, and the rice flour until you have a smooth, shapeable dough.

3. 3

   3. In a large skillet, heat 15 ml (1 tbsp) vegetable oil over medium heat. Sauté 100 g (about 2/3 cup) onion, 45 g (about 6 tbsp) sweet pepper, and half of the garlic for 3 to 4 minutes. Add half of the culantro, 120 ml (1/2 cup) tomato sauce, the oregano, cumin, and a pinch of salt. Cook 2 minutes more.

4. 4

   4. Add the shredded chicken and sweet corn to the skillet. Mix well and cook for 4 to 5 minutes until the filling is moist but not runny. Adjust with a little black pepper and remove from the heat. Let cool for 10 minutes, then mix in the shredded cheese.

5. 5

   5. For the sauce, heat 15 ml (1 tbsp) vegetable oil in a small saucepan over medium heat. Add the remaining onion, remaining sweet pepper, and remaining garlic. Cook for 3 minutes. Stir in the remaining tomato sauce, chicken broth, apple cider vinegar, remaining culantro, a pinch of salt, and black pepper. Cook for 6 to 8 minutes until slightly thickened. Keep warm.

6. 6

   6. Preheat the oven to 400°F / 200°C. Lightly grease a baking tray or oven-safe pan with some of the remaining oil.

7. 7

   7. Divide the cassava dough into 12 portions. With lightly damp hands, shape each portion into a disk, place 1 to 2 tablespoons of the chicken filling in the center, and close it to form oval or round cakes. Arrange them on the tray and brush or rub them with the remaining oil.

8. 8

   8. Bake the cakes at 400°F / 200°C for 18 to 22 minutes, turning them halfway through, until golden on both sides. If you want deeper color, finish with 2 minutes under the broiler, watching closely.

9. 9

   9. Serve the yuca cakes hot with the sweet pepper sauce spooned over the top or on the side. If desired, garnish with a little extra chopped culantro before serving.