Andean Chicken in Jora and Lemongrass Sauce with Yuca-Corn Cakes

Instructions

1. 1

   1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, half of the annatto, half of the garlic, and the lime juice. Let it rest in the refrigerator for 15 minutes.

2. 2

   2. Place the yuca in a pot with enough water and 2 g (1/4 tsp) salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove the fibrous core, and mash while still hot.

3. 3

   3. While the yuca cooks, heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add the corn and cook for 3 to 4 minutes. Stir in the butter and sauté 1 minute more. Remove from the heat and let cool slightly.

4. 4

   4. Mix the mashed yuca with the sautéed corn, fresh cheese, egg, precooked cornmeal, and 2 g (1/4 tsp) salt. Shape into 8 medium cakes and set aside.

5. 5

   5. In a wide skillet or shallow pot, heat 1 tbsp (15 ml) oil over medium-high heat. Brown the chicken for 3 to 4 minutes per side, until lightly colored. Remove and set aside on a plate.

6. 6

   6. In the same skillet, add the remaining 1 tbsp oil. Sauté the onion with the rest of the garlic and the remaining annatto for 4 minutes over medium heat. Add the tomato and cook 3 minutes more, stirring until a juicy base forms.

7. 7

   7. Pour in the chicha de jora and chicken broth. Add a few strips of lemongrass herb and let it simmer gently for 2 minutes. Return the chicken to the skillet, cover partially, and cook over medium-low heat for 18 to 22 minutes, until the chicken is fully cooked and the sauce is slightly reduced.

8. 8

   8. Remove the larger lemongrass strips. Stir in the chopped lemongrass herb and chopped cilantro. Taste the sauce and adjust with the remaining salt if needed. Keep warm over very low heat.

9. 9

   9. Heat a nonstick skillet or griddle over medium heat and cook the cakes with a little oil for 3 to 4 minutes per side, until golden and firm. If you prefer to bake them, place them on a lightly oiled tray and bake at 400 °F / 200 °C for 15 to 18 minutes, flipping halfway through.

10. 10

    10. Serve the chicken covered with the jora and lemongrass sauce alongside two yuca-corn cakes per portion. Finish with a little more cilantro if desired.