Dominican Yellow Sweet Potato Pastelón with Braised Chicken, Roasted Eggplant, and Fried Cheese

Instructions

1. 1

   1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish about 9 x 13 inches.

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   2. Place the yellow sweet potato in a pot with enough water to cover and add 1 teaspoon of the salt. Cook over medium heat until very tender, 18 to 22 minutes. Drain well.

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   3. Mash the hot sweet potato with the butter, evaporated milk, 1/2 teaspoon black pepper, and the beaten egg until smooth and fairly firm. Set aside.

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   4. In a bowl, season the chicken with the sour orange juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano, and half of the minced garlic. Let rest for 10 minutes.

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   5. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Brown the chicken for 4 to 5 minutes. Add half of the red onion, half of the sweet peppers, the tomato paste, and the remaining garlic being used for the chicken. Cook 2 minutes more.

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   6. Add the chicken stock or water and cook over medium heat until the liquid reduces and the chicken is juicy but not watery, 8 to 10 minutes. Stir in half of the chopped cilantro. Adjust salt if needed and set aside.

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   7. Toss the eggplant with 1 tablespoon of the vegetable oil, the remaining red onion, the remaining sweet peppers, the rest of the dried oregano, and 1/2 teaspoon salt. Spread on a tray and roast in the oven at 400°F (200°C) for 18 minutes, flipping halfway through.

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   8. Meanwhile, heat the remaining tablespoon of vegetable oil in a skillet and fry the cheese slices for 1 to 2 minutes per side until golden. Transfer to paper towels.

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   9. To assemble, spread half of the sweet potato mash in the baking dish and smooth it out. Layer on all of the roasted eggplant, then all of the braised chicken, then the fried cheese slices. Cover with the remaining sweet potato mash.

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    10. Bake the pastelón at 375°F (190°C) for 20 minutes, until heated through and set. For a deeper golden finish, place under the broiler for 2 to 3 minutes, watching closely.

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    11. Remove from the oven and let rest for 10 minutes before slicing. Finish with the remaining chopped cilantro on top and serve hot.