Puerto Rican FoodChicken Breast Stuffed with Mashed Cassava and Puerto Rican Cheese with Passion Fruit and Sweet Pepper Criollo Sauce
Chicken breasts butterflied and filled with a creamy mixture of mashed cassava, Puerto Rican cheese, and culantro, then seared and finished in the oven, served with a sweet-savory criollo sauce of passion fruit, sweet peppers, and onion. An original Puerto Rican-inspired recipe with classic island flavors and a special presentation for lunch or dinner.
Ingredients
- 4 piezas, 680 g 680 g boneless skinless chicken breasts (abiertas tipo mariposa)
- 400 g 400 g peeled cassava chunks (for hervir and majar)
- 120 g 120 g Puerto Rican semi-soft cheese, grated (divided for the relleno)
- 12 g 12 g fresh culantro, chopped (divided)
- 30 g 30 g butter (for the majado)
- 60 ml 60 ml milk (for suavizar the yuca)
- 12 g 12 g fresh garlic, mashed (divided)
- 45 ml 45 ml olive oil (divided)
- 8 g 8 g salt (or to taste, divided)
- 3 g 3 g black pepper (divided)
- 2 g 2 g dried oregano
- 6 g 6 g Puerto Rican all-purpose seasoning
- 150 g 150 g white onion, thinly sliced (for the sauce)
- 80 g 80 g sweet peppers, sliced (without semillas)
- 120 ml 120 ml passion fruit pulp (colada if desired a sauce more fina)
- 180 ml 180 ml chicken broth
- 15 ml 15 ml apple cider vinegar
- 12 g 12 g brown sugar (for balancear the acidez)
- 8 g 8 g cornstarch (1 tbsp de agua)
- 15 ml 15 ml water (for disolver the maicena)
- 4 rodajas 4 slices lime slices (for servir optional)
Nutrition facts
per serving
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
Instructions
- 1
1. Preheat the oven to 190 °C / 375 °F. Lightly grease a baking dish or oven-safe skillet.
- 2
2. Place the cassava in a pot with enough water and a pinch of salt. Boil over medium heat for 20 to 25 minutes, until very tender. Drain, remove the fibrous core if needed, and mash while hot with the butter, milk, half of the mashed garlic, and half of the chopped culantro until smooth but still firm.
- 3
3. Fold 90 g (3/4 cup / 3 oz) of the grated Puerto Rican cheese into the mashed cassava. Adjust with a little salt and pepper. Let it cool for 5 minutes so it is easier to stuff.
- 4
4. Season the butterflied chicken breasts on both sides with the all-purpose seasoning, dried oregano, half of the black pepper, and some of the salt. Divide the cassava filling among the center of each breast and top with the remaining Puerto Rican cheese. Close each breast and secure with toothpicks if needed.
- 5
5. Heat 2 tablespoons (30 ml) olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side until lightly golden.
- 6
6. Transfer the skillet to the oven, or place the seared breasts in the prepared baking dish, and bake at 190 °C / 375 °F for 14 to 18 minutes, or until the chicken is fully cooked.
- 7
7. While the chicken bakes, make the sauce. In another skillet, heat the remaining tablespoon of olive oil over medium heat. Sauté the onion, sweet peppers, and remaining garlic for 4 to 5 minutes until softened.
- 8
8. Add the passion fruit pulp, chicken broth, apple cider vinegar, brown sugar, remaining culantro, remaining salt, and remaining pepper. Cook for 5 to 6 minutes over medium heat until the sauce comes together and reduces slightly.
- 9
9. Stir in the cornstarch slurry and cook for 1 to 2 more minutes, stirring constantly, until the sauce thickens lightly and turns glossy.
- 10
10. Let the chicken rest for 5 minutes out of the oven. Remove the toothpicks, slice each breast into thick pieces if desired, and serve topped with the passion fruit and sweet pepper criollo sauce. Serve with lime slices if desired.
Chef tips
Do not overfill the chicken breasts so they close properly. If the cassava mash seems too dry, add 1 to 2 extra tablespoons of milk. For a smoother sauce, strain the passion fruit pulp before using it.
Substitutions
You can substitute Puerto Rican cheese with low-moisture mozzarella or Monterey Jack. If culantro is unavailable, use fresh cilantro, though the flavor will be different. Cassava can be replaced with cooked mashed malanga for another criollo variation.
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 imageCosori 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
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Creamy Puerto Rican rabbit rice with roasted squash, sweet peppers, and crispy cassava flatbread
90 min
Puerto Rican Sweet Plantain Lasagna with Sofrito Chicken, Spinach, and Queso del País
75 min
Yuca Dumplings Stuffed with Crab in a Mild Coconut and Culantro Sauce
75 min
Braised chicken caldero with green bananas, olives, and toasted recao rice
75 min
Puerto Rican Sweet Potato and Beef Pastelón with Queso del País, Sweet Pepper Sofrito and Crispy Cassava Bread Crumble
85 min
Crab-Stuffed Bacalaito Fritters with Roasted Garlic Aioli and Warm Corn Salad
65 min