Cassava Crisp Creole Lasagna with Annatto Chicken, Roasted Eggplant, and White Cheese Bechamel

Venezuelan Food

Intermediate

Cassava Crisp Creole Lasagna with Annatto Chicken, Roasted Eggplant, and White Cheese Bechamel

Name: Cassava Crisp Creole Lasagna with Annatto Chicken, Roasted Eggplant, and White Cheese Bechamel
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Cuisine: Venezolana
Ingredients: 1.5 lb boneless chicken breast; 2 tsp ground annatto; 3 tbsp vegetable oil; 1 1/4 cups white onion; 1 cup sweet pepper; 4 cloves garlic; 1 cup crushed tomato; 1 cup chicken broth; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground cumin; 1.1 lb eggplant; 8.5 oz cassava crispbread; 3 tbsp butter; 1/4 cup all-purpose flour; 2 cups whole milk; 6.3 oz grated semi-hard white cheese; 1/4 tsp nutmeg; 1/4 cup fresh cilantro

An original Venezuelan-inspired recipe that turns cassava crisp into tender-crisp layers, stacked with annatto-stewed chicken, roasted eggplant, and a creamy white cheese béchamel. It is comforting, flavorful, and homestyle, perfect for a special lunch.

30 minPrep

50 minCook

80 minTotal

6Servings

High Protein

Ingredients

Adjust servings

700 g boneless chicken breast (cut diced small)
5 g ground annatto (for dar color and sabor)
45 ml vegetable oil (divided)
180 g white onion (chopped diced small)
120 g sweet pepper (without semillas, chopped)
12 g garlic (finely chopped)
240 ml crushed tomato (natural or en conserva)
240 ml chicken broth (low sodium if possible)
8 g salt (or to taste, divided)
2 g black pepper (freshly ground)
1 g ground cumin (optional)
500 g eggplant (cut thinly sliced finas)
240 g cassava crispbread (en pieces large for formar capas)
40 g butter (for the bechamel)
30 g all-purpose flour (for the bechamel)
500 ml whole milk (at room temperature)
180 g grated semi-hard white cheese (divided)
1 g nutmeg (grated or ground)
15 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

438 kcal

Calories

33 g

Protein

24 g

Carbs

23 g

Fat

4 g

Fiber

20 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the eggplant slices on a baking tray, brush them with 1 tablespoon of the vegetable oil, season with 1/4 teaspoon salt and a pinch of black pepper, and roast for 18 minutes, turning halfway through. Remove and set aside.
2
While the eggplant roasts, heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the onion, sweet pepper, and garlic, and sauté for 5 minutes until fragrant and softened.
3
Add the ground annatto, stir for 30 seconds, and add the chicken. Mix in 1 teaspoon of salt, the remaining black pepper, and the ground cumin. Cook for 5 to 6 minutes, stirring, until the chicken changes color.
4
Pour in the crushed tomato and chicken broth. Cook over medium heat for 12 to 15 minutes, until the liquid reduces and becomes a moist but not watery stew. Adjust salt if needed and set aside.
5
Lower the oven temperature to 190 °C / 375 °F. In a medium saucepan, melt the butter over medium heat. Add the all-purpose flour and cook for 1 minute, stirring constantly, until a smooth paste forms.
6
Gradually add the milk, whisking to prevent lumps. Cook for 4 to 5 minutes until thickened. Stir in 120 g of the grated white cheese, the nutmeg, and 1/4 teaspoon salt. Mix until you have a creamy béchamel.
7
To soften the cassava crispbread, quickly moisten each piece with a little broth from the stew or with 1 tablespoon of water, without soaking it completely.
8
In a baking dish about 30 x 20 cm, spread a thin layer of béchamel, then add a layer of cassava crispbread, some of the annatto chicken, some of the roasted eggplant, and another light layer of béchamel. Repeat to make 3 layers, finishing with béchamel on top.
9
Sprinkle the remaining 60 g of grated white cheese over the top. Bake at 190 °C / 375 °F for 20 minutes, until bubbling around the edges and lightly golden on top.
10
Let it rest for 8 to 10 minutes before slicing. Finish with the chopped fresh cilantro and serve hot.

Chef tips

If you want a firmer texture, let the lasagna rest for 15 minutes before serving. The cassava crispbread should be only lightly moistened so it keeps its structure and does not fall apart.

Substitutions

You can use boneless chicken thighs instead of breast. Eggplant can be replaced with roasted zucchini. If semi-hard white cheese is unavailable, use a mix of mozzarella and mild feta to approximate the flavor and saltiness.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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