Caribbean Chicken in Passion Fruit Achiote Sauce with Rustic Yuca Mash and Cucumber Salad

Instructions

1. 1

   1. Preheat the oven to 400°F / 200°C.

2. 2

   2. Season the chicken with 1 teaspoon of the salt, black pepper, ground annatto, half of the garlic, ground cumin, and dried oregano. Mix well to coat all the pieces.

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   3. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until browned. Transfer it briefly to a plate.

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   4. In the same skillet, add the chopped red onion and the remaining garlic. Cook for 2 minutes, stirring, until softened.

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   5. Add the passion fruit pulp, orange juice, lime juice, and honey. Stir in 1/2 teaspoon salt and cook for 3 minutes so the sauce comes together.

6. 6

   6. Return the chicken to the skillet with the sauce and transfer to the oven. Bake for 22 to 25 minutes at 400°F / 200°C, or until the chicken is fully cooked and the sauce is slightly thickened.

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   7. Meanwhile, place the yuca in a large pot with enough water to cover it. Bring to a boil and cook for 20 to 25 minutes until very tender. Drain the yuca and remove the tough inner core from larger pieces if needed.

8. 8

   8. Mash the hot yuca with the butter, warm milk, and 1/2 teaspoon salt until you get a rustic mash that is creamy but still has some texture.

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   9. In a bowl, combine the cucumber, sliced red onion, fresh cilantro, apple cider vinegar, sugar, and the remaining salt. Let it sit for 5 minutes so the salad lightly marinates.

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    10. Serve a base of rustic yuca mash, top with the chicken and passion fruit sauce, and finish with the cucumber and red onion salad on the side.