Dominican Sweet Potato Pastelón with Braised Chicken, Creole Corn and Golden Fried Cheese

Instructions

1. 1

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

2. 2

   Place the chicken in a bowl and mix it with the sour orange juice, half of the garlic, oregano, cumin, sweet paprika, 1 teaspoon of salt, and black pepper. Let it rest for 10 minutes while you prepare the other ingredients.

3. 3

   Boil the sweet potato in a large pot with enough water and 1 teaspoon of salt for 15 to 18 minutes, or until very tender. Drain well.

4. 4

   Mash the hot sweet potato with the butter, evaporated milk, and beaten egg until you get a thick, smooth mash. Adjust with a little more salt if needed and set aside.

5. 5

   Heat 2 tablespoons of the vegetable oil in a wide skillet over medium heat. Brown the frying cheese for 1 to 2 minutes per side until golden. Remove, drain, and set aside.

6. 6

   In the same skillet add the remaining 1 tablespoon of vegetable oil. Sauté the red onion, red bell pepper, and Dominican sweet peppers for 4 minutes. Add the rest of the garlic and cook 30 seconds more.

7. 7

   Add the marinated chicken and cook for 5 to 6 minutes, stirring, until it changes color and starts to brown lightly.

8. 8

   Add the tomato paste, tomato sauce, sweet corn, and 120 ml (1/2 cup) of the chicken broth. Cook over medium heat for 8 to 10 minutes until the chicken is fully cooked and the mixture is juicy but not watery. Turn off the heat and stir in the fresh cilantro.

9. 9

   Spread half of the sweet potato mash in the greased baking dish. Spoon all of the chicken and corn filling over it. Scatter the golden fried cheese cubes over the filling.

10. 10

    Cover with the remaining sweet potato mash and smooth the top with a spoon. Pour the remaining 120 ml (1/2 cup) chicken broth over the top to keep the pastelón moist while baking.

11. 11

    Bake for 25 to 30 minutes at 375°F / 190°C, until heated through and lightly browned around the edges. If you want more color, switch to broil for 2 to 3 minutes, watching closely.

12. 12

    Let it rest for 10 minutes before slicing and serving so the layers set properly.