Creole Yuca Layer Bake with Sweet Pepper Chicken, Coconut Bechamel, and Llanero Cheese

Instructions

1. 1

   1. Place the yuca in a pot with enough water and 1 teaspoon of salt. Cook over medium heat for 20 to 25 minutes, until tender but still firm. Drain, let cool slightly, remove the fibrous core, and slice into thick slabs. Set aside.

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   2. In a large skillet, heat the annatto oil over medium heat. Sauté the onion for 4 minutes. Add the sweet pepper and garlic, and cook 3 minutes more until fragrant.

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   3. Add the chicken, 1/2 teaspoon salt, black pepper, cumin, and oregano. Cook for 6 to 8 minutes, stirring, until the chicken changes color completely.

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   4. Stir in the crushed tomato, 250 ml (1 cup) of the chicken broth, and the grated panela. Cook over medium-low heat for 12 to 15 minutes, until you have a juicy but thick filling. Turn off the heat and mix in half of the chopped cilantro. Set aside.

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   5. For the coconut bechamel, melt the butter in a medium saucepan over medium-low heat. Add the wheat flour and cook for 1 to 2 minutes, stirring, without letting it brown too much.

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   6. Slowly pour in the coconut milk and the remaining 250 ml (1 cup) chicken broth, whisking constantly to prevent lumps. Cook for 5 to 7 minutes until thickened. Add 80 g (2 3/4 oz) of the grated Llanero cheese and stir until melted. Adjust with the remaining salt if needed.

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

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   8. Spread a thin layer of bechamel on the bottom. Then assemble the bake with a layer of yuca slices, a layer of chicken filling, and a layer of bechamel. Repeat until all components are used, making sure to finish with bechamel on top.

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   9. Sprinkle the remaining 140 g (5 oz) of Llanero cheese over the surface. Bake for 25 minutes at 375°F / 190°C, until bubbling and golden on top.

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    10. Let rest for 10 minutes out of the oven. Finish with the remaining fresh cilantro on top and serve hot.