Creole Chicken in Tamarillo Peanut Sauce with Oregano Yuca Cakes

Instructions

1. 1

   1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, and cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Place the roasted peanuts in a blender with 120 ml (1/2 cup) of the chicken broth and blend until creamy. Set aside.

3. 3

   3. Heat 15 ml (1 tbsp) achiote oil in a wide skillet or shallow pot over medium heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and reserve.

4. 4

   4. In the same skillet, add the white onion and cook for 4 minutes. Add the garlic and cook 1 minute more. Stir in the chopped tamarillo and cook for 5 minutes, stirring, until softened.

5. 5

   5. Pour in the remaining chicken broth and cook for 3 minutes. Carefully blend this mixture until smooth, then return it to the skillet.

6. 6

   6. Add the reserved peanut cream, mix well, and return the browned chicken to the pan. Simmer over low heat for 18 to 20 minutes, until the chicken is tender and reaches an internal temperature of 165°F / 74°C. Add half of the cilantro and adjust with the remaining salt.

7. 7

   7. While the chicken cooks, mash the warm yuca into a puree. Mix with the fresh cheese, oregano, egg, and 15 ml (1 tbsp) achiote oil. Shape into 8 compact cakes.

8. 8

   8. Heat a nonstick skillet over medium heat and cook the cakes for 3 to 4 minutes per side until golden. Alternatively, bake them on a lightly greased tray at 400°F / 200°C for 18 to 20 minutes, flipping halfway through.

9. 9

   9. For the pickled onion, combine the red onion with lime juice, sugar or panela, warm water, and a pinch of salt. Massage with clean hands and let it rest for 10 minutes.

10. 10

    10. Serve the chicken with plenty of tamarillo-peanut sauce, alongside the yuca cakes, and finish with the pickled red onion and the remaining cilantro on top.