Puerto Rican Yuca Pastelón with Recao Braised Chicken and Golden Cheese Topping

Instructions

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   1. Preheat the oven to 190 °C / 375 °F. Grease a baking dish about 23 x 33 cm (9 x 13 inches) with 10 g (2 tsp) butter.

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

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   3. While the cassava cooks, heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 4 minutes. Stir in the garlic, sofrito, and recao; cook 2 minutes more until fragrant.

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   4. Add the chicken, remaining salt, oregano, cumin, and black pepper. Cook for 5 to 6 minutes, stirring, until the chicken loses its pink color.

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   5. Add the tomato sauce, chicken broth, olives, and capers. Lower to medium-low heat and cook for 12 to 15 minutes, until the chicken is tender and the mixture is thick and saucy, not watery. Remove from the heat.

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   6. Mash the hot cassava with the 45 g (3 tbsp) butter and warm milk until you get a rustic but spreadable mash. Adjust salt to taste if needed.

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   7. Spread half of the mashed cassava in the bottom of the greased baking dish. Evenly distribute all of the braised chicken on top. Cover with the remaining cassava and smooth the surface with a spoon or spatula.

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   8. Sprinkle the mozzarella and Parmesan evenly over the top.

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   9. Bake at 190 °C / 375 °F for 20 minutes. Then switch to broil or increase the temperature to 220 °C / 425 °F for 5 to 8 minutes more, until the cheese is golden and bubbling.

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