Ecuadorian chicken breast in naranjilla-cilantro sauce with soft yuca cake and warm lupin salad

Instructions

1. 1

   1. Place the yuca in a pot with enough water and 1 teaspoon salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove the fibrous core, and mash while hot with the butter, half of the fresh cheese, the egg, and a pinch of black pepper until smooth.

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   2. While the yuca cooks, season the chicken breasts with 1 tablespoon lime juice, cumin, oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and half of the garlic. Let rest for 10 minutes.

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   3. Combine the lupini beans with half of the red onion, the tomato, 1 tablespoon chopped cilantro, 1 tablespoon lime juice, a pinch of salt, and a pinch of black pepper. Set aside to warm through at the end.

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   4. Shape the yuca mixture into 4 cakes. Heat 1 tablespoon achiote oil in a nonstick skillet over medium heat and brown the cakes for 3 to 4 minutes per side, until lightly crisp outside. Keep warm.

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   5. Heat the vegetable oil and the remaining tablespoon of achiote oil in a large skillet over medium-high heat. Brown the chicken breasts for 4 to 5 minutes per side, until colored. Lower the heat to medium and cook 4 to 6 minutes more, or until the center reaches 165°F / 74°C. Remove and keep covered.

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   6. In the same skillet, add the remaining red onion and the remaining garlic. Cook for 2 minutes, stirring, until softened. Add the naranjilla pulp and chicken broth; cook over medium heat for 5 to 7 minutes until the sauce reduces slightly.

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   7. Stir the remaining chopped cilantro into the sauce and adjust with salt and black pepper. Return the chicken to the skillet and spoon the sauce over it for 1 to 2 minutes to blend the flavors.

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   8. Warm the lupini salad in a small skillet or saucepan for 1 to 2 minutes over low heat, just until warm; do not boil so it keeps its fresh texture.

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   9. Serve each chicken breast with plenty of naranjilla-cilantro sauce, one soft yuca cake, and a portion of warm lupini salad. Finish with the remaining fresh cheese sprinkled over the yuca cake.

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    10. If you want to keep everything warm before serving, place the chicken and cakes in a preheated oven at 200°F / 95°C for up to 10 minutes, without drying out the sauce.