Dominican Yautia and Sofrito Chicken Pastelón with Spinach, Corn, and Mild Cheese

Instructions

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   1. Preheat the oven to 375°F / 190°C. Lightly grease a baking dish about 33 x 23 cm (13 x 9 inches) with 1 teaspoon of the vegetable oil.

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   2. Season the chicken with the dried oregano, ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and lime juice. Mix well and let it rest for 10 minutes while you prepare the other ingredients.

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   3. Place the yautia in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender.

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   4. While the yautia cooks, heat 2 tablespoons of the vegetable oil in a large skillet over medium heat. Sauté the red onion, reserving 1/4 cup for the topping, with the sweet peppers and garlic for 3 to 4 minutes.

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   5. Add the seasoned chicken to the skillet and cook for 6 to 8 minutes, stirring, until it loses its pink color. Stir in the tomato paste and cook 1 minute more.

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   6. Pour in the tomato sauce and 1/2 cup of the chicken broth. Add the sweet corn, 1/4 teaspoon salt, and the remaining black pepper. Cook over medium-low heat for 10 minutes, until the chicken is juicy and the sauce thickens slightly.

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   7. Stir the fresh spinach and fresh cilantro into the chicken filling. Cook 2 minutes more, until the spinach wilts. Remove from the heat.

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   8. Drain the cooked yautia well and transfer it to a large bowl. Add the butter, whole milk, beaten egg, the remaining 1/2 cup chicken broth, 1 tablespoon of the remaining vegetable oil, and the rest of the salt. Mash and mix until you have a thick, creamy purée.

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   9. Spread half of the yautia purée in the greased baking dish. Evenly distribute all of the chicken filling over it. Sprinkle 120 g (4 oz) of the mozzarella or mild Dominican cheese over the filling.

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    10. Cover with the remaining yautia purée and smooth the top with a spoon. Mix the reserved red onion with the remaining cheese and spread them over the top.

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    11. Bake for 25 minutes at 375°F / 190°C. Then switch to broil at 425°F / 220°C for 5 minutes, or until the top is golden and bubbly.

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