Dominican Chicken Breasts in Passion Fruit and Caramelized Onion Sauce with Cilantro Tannia Mash

Instructions

1. 1

   1. Season the chicken breasts with 1 teaspoon of salt, black pepper, oregano, half of the garlic, and the sour orange juice. Marinate for 15 minutes in the refrigerator.

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   2. Place the tannia in a pot with enough water to cover and 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender.

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   3. While the tannia cooks, heat 1 tablespoon of vegetable oil in a wide skillet over medium heat. Add the red onion and cook for 8 to 10 minutes, stirring often, until soft and lightly caramelized.

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   4. Stir the sweet pepper and the remaining garlic into the onion. Cook 1 to 2 minutes more until fragrant.

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   5. Add the passion fruit pulp, honey, and water or chicken broth. Cook for 4 to 5 minutes over medium heat until the sauce is slightly thickened and glossy. Taste and adjust with an extra pinch of salt if needed.

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   6. In another large skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Brown the chicken breasts for 4 to 5 minutes per side, until fully cooked and they reach an internal temperature of 165°F / 74°C.

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   7. Transfer the chicken to the passion fruit-onion sauce skillet. Cook together for 2 minutes so the chicken becomes glazed and absorbs the flavors.

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   8. Drain the cooked tannia and mash it while still hot with the butter, warm milk, cilantro, and lime juice until smooth yet rustic. Adjust with the remaining salt to taste.

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   9. Serve a bed of cilantro tannia mash on each plate and top with a chicken breast and plenty of passion fruit and caramelized onion sauce.

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    10. If desired, let the chicken rest for 2 minutes before serving to keep it juicy.