Colombian Chicken in Lulo-Cilantro Sauce with Soft Yuca Mash and Toasted Corn

Instructions

1. 1

   1. Season the chicken thighs with 1 teaspoon of the salt, black pepper, and ground cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. For the sauce, blend or mix the lulo pulp with 120 ml (1/2 cup) of the chicken broth and set aside. If using fresh fruit, strain it to remove the seeds.

3. 3

   3. Heat 2 tablespoons of vegetable oil in a wide skillet or pot over medium heat. Add the scallions, tomato, garlic, and annatto powder. Cook for 6 to 8 minutes, stirring, until a light, fragrant hogao forms.

4. 4

   4. Add the seasoned chicken to the skillet and brown it for 3 to 4 minutes per side over the hogao. Pour in the lulo mixture, the remaining chicken broth, and the grated panela. Once it comes to a gentle simmer, lower the heat, partially cover, and cook for 20 to 25 minutes, until the chicken is tender and fully cooked.

5. 5

   5. Stir half of the chopped fresh cilantro into the sauce and cook for 2 more minutes. Taste and adjust with the remaining salt if needed.

6. 6

   6. Meanwhile, place the yuca in a pot with enough water to cover and a pinch of salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove the fibrous core if visible, and mash the yuca while still hot.

7. 7

   7. Add the butter, hot milk, and lime juice to the mashed yuca. Mix until you have a soft mash that is creamy but still slightly rustic. Keep warm over very low heat.

8. 8

   8. In a small skillet, heat the remaining 1 tablespoon of vegetable oil. Add the corn kernels and toast for 5 to 7 minutes, stirring often, until they develop golden spots and a sweet aroma.

9. 9

   9. Spoon a generous layer of the soft yuca mash onto each plate. Top with the chicken and plenty of lulo sauce, then finish with the toasted corn and the remaining fresh cilantro.

10. 10

    10. If you want to keep the dish warm before serving, place the chicken skillet in a preheated oven at 200°F (95°C) for up to 10 minutes, tightly covered, so the sauce does not reduce too much.