Dominican Yellow Sweet Potato Pastelón with Braised Chicken, Creole Spinach and Baked Frying Cheese

Instructions

1. 1

   Preheat the oven to 375°F / 190°C. Lightly grease a baking dish about 23 x 33 cm (9 x 13 inches) with a little of the vegetable oil.

2. 2

   Place the yellow sweet potato in a pot with enough water and 1 teaspoon of the salt. Cook over medium heat for 18 to 20 minutes, until very tender. Drain well.

3. 3

   While the sweet potato cooks, season the chicken with half of the oregano, the cumin, paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the sour orange juice. Let it rest for 10 minutes.

4. 4

   Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Brown the chicken for 5 to 6 minutes. Add half of the red onion, the sweet peppers, and half of the garlic. Cook 3 minutes more.

5. 5

   Add the tomato paste and 120 ml (1/2 cup) of the chicken broth. Cook over medium heat for 8 to 10 minutes, stirring, until the chicken is fully cooked and the sauce is thick. Stir in half of the cilantro and adjust salt and pepper. Set aside.

6. 6

   In another skillet, heat the remaining tablespoon of vegetable oil over medium heat. Sauté the rest of the red onion and garlic for 2 minutes. Add the fresh spinach and cook for 2 to 3 minutes until wilted. Season with a pinch of salt, a pinch of black pepper, and the remaining oregano. Remove from the heat.

7. 7

   Mash the hot sweet potato with the butter, evaporated milk, beaten egg, and the remaining 120 ml (1/2 cup) chicken broth until thick and smooth. Add the rest of the salt and mix. If needed, add 1 extra tablespoon of broth if it feels too firm.

8. 8

   For assembly, spread half of the sweet potato mash in the baking dish. Cover with all of the braised chicken, then spread the sautéed spinach and place half of the frying cheese on top. Cover with the remaining sweet potato mash.

9. 9

   Finish with the rest of the frying cheese, sprinkle the breadcrumbs over the top, and bake at 375°F / 190°C for 25 minutes.

10. 10

    Switch the oven to broil at 425°F / 220°C for 3 to 5 minutes, watching closely, until the cheese and breadcrumbs are golden.

11. 11

    Let rest for 10 minutes before slicing. Finish with the remaining fresh cilantro on top and serve hot.