Puerto Rican Yuca Pastelón with Sweet Pepper Braised Chicken and Golden Queso Blanco Topping

Instructions

1. 1

   Preheat the oven to 375°F / 190°C. Grease a baking dish about 33 x 23 cm (13 x 9 inches) with the additional butter and set aside.

2. 2

   Place the cassava in a large pot with enough water to cover it and add half of the salt. Boil over medium-high heat for 25 to 30 minutes, until very tender. Drain well and remove any tough inner fibers.

3. 3

   While the cassava cooks, heat the olive oil in a large skillet over medium heat. Add the onion, cubanelle pepper, sweet ají peppers, and garlic. Cook for 4 to 5 minutes until softened.

4. 4

   Add the culantro, oregano, and cumin. Stir in the chicken thighs and cook for 5 to 6 minutes, stirring, until the chicken loses its pink color.

5. 5

   Add the tomato paste, tomato sauce, chicken broth, green olives, apple cider vinegar, black pepper, and the remaining salt. Cook over medium-low heat for 12 to 15 minutes, until you have a thick but juicy braise. Remove from the heat.

6. 6

   Transfer the hot cassava to a large bowl. Add the butter and warm milk, then mash until smooth but firm. A few small lumps are fine; it should have a rustic but spreadable texture.

7. 7

   Spread half of the mashed cassava into the prepared baking dish, pressing with a spoon or spatula to form an even layer.

8. 8

   Spread all of the braised chicken over the first cassava layer, reaching almost to the edges.

9. 9

   Top with the remaining cassava and smooth the surface. Scatter the queso blanco evenly over the top.

10. 10

    Bake for 20 minutes at 375°F / 190°C. Then raise the temperature to 425°F / 220°C and bake 5 to 8 minutes more, until the cheese is golden in spots.

11. 11

    Let the pastelón rest for 10 minutes before slicing and serving so it holds its shape better.