Chicken Breast in Tamarind and Toasted Corn Sauce with Yuca Cakes and Fresh Avocado Cucumber Salad

Name: Chicken Breast in Tamarind and Toasted Corn Sauce with Yuca Cakes and Fresh Avocado Cucumber Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.3 lb skinless chicken breast; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 3 tbsp vegetable oil; 1 cup white onion; 4 cloves garlic; 2 cups ripe tomato; 3 tbsp tamarind paste; 1 cup chicken broth; 3/4 cup yellow corn kernels; 1/2 tsp dried oregano; 1.1 lb peeled yuca; 3 oz crumbled fresh cheese; 1/2 cup fresh cilantro; 1 large egg; 1 1/4 cups cucumber; 1 large avocado; 2 tbsp lime juice; 1/3 cup red onion

An original Latin American-inspired dish featuring seared chicken breast coated in a silky tamarind, tomato, and toasted corn sauce, served with crispy yuca cakes and a fresh avocado, cucumber, and cilantro salad.

30 minPrep

35 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g skinless chicken breast (cut en 4 filetes gruesos)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
45 ml vegetable oil (divided)
140 g white onion (chopped finely)
12 g garlic (chopped)
300 g ripe tomato (chopped diced small)
45 g tamarind paste
240 ml chicken broth
120 g yellow corn kernels (puede ser fresh or congelado)
1 g dried oregano
500 g peeled yuca (en trozos)
80 g crumbled fresh cheese
20 g fresh cilantro (chopped, divided)
50 g egg
180 g cucumber (en medias lunas finas)
200 g avocado (diced)
30 ml lime juice (freshly squeezed)
50 g red onion (thinly sliced finas)

Nutrition facts

per serving

542 kcal

Calories

38 g

Protein

36 g

Carbs

27 g

Fat

5 g

Fiber

31 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

DairyEggs

Instructions

1
1. Place the yuca in a pot with enough water and 1 teaspoon of salt. Bring to a boil and cook for 20 to 25 minutes until very tender. Drain, remove any tough inner fiber, and mash into a thick puree.
2
2. While the yuca cooks, season the chicken breasts with 1/2 teaspoon salt, black pepper, and ground cumin.
3
3. Heat a large skillet over medium-high heat with 1 tablespoon of vegetable oil. Sear the chicken for 4 to 5 minutes per side, until nicely browned and it reaches an internal temperature of 165°F / 74°C. Remove and keep covered.
4
4. In the same skillet add 1 more tablespoon of vegetable oil. Add the white onion and cook for 3 minutes. Stir in the garlic and cook 30 seconds more. Add the tomato, dried oregano, and a pinch of salt; cook 5 to 6 minutes until the tomato breaks down.
5
5. Add the tamarind paste and chicken broth, mix well, and cook for 2 minutes. Add the yellow corn and toast it in the sauce for 3 to 4 minutes, stirring, until the sauce thickens slightly and the corn is tender.
6
6. Return the chicken to the skillet with any juices and cook over medium-low heat for 4 to 5 minutes more so it absorbs the tamarind and corn sauce.
7
7. For the cakes, mix the warm mashed yuca with the fresh cheese, half of the chopped cilantro, the egg, and 1/2 teaspoon salt. Shape into 8 compact cakes with lightly moistened hands.
8
8. Heat another skillet over medium heat with the remaining 1 tablespoon vegetable oil. Cook the yuca cakes for 3 to 4 minutes per side until golden and crisp outside. If you prefer to finish them in the oven, transfer them for 5 minutes at 400°F / 200°C after browning.
9
9. In a bowl combine the cucumber, avocado, red onion, lime juice, the remaining cilantro, and a pinch of salt. Toss gently so the avocado keeps its shape.
10
10. Serve the chicken topped with the tamarind and toasted corn sauce, alongside the hot yuca cakes and the fresh avocado cucumber salad.

Chef tips

For deeper flavor, let the tomato caramelize slightly before adding the tamarind. If the yuca is too moist, let the mash rest for 5 minutes before shaping the cakes.

Substitutions

You can substitute the chicken with turkey cutlets. Fresh cheese can be replaced with panela cheese or a lactose-free version. If you do not have lime, use mild green lemon juice.

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
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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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