Creole Chicken in Tamarind and Sweet Pepper Sauce with Soft Yuca Hominy and Toasted Corn

Instructions

1. 1

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

2. 2

   2. Heat a large pot or deep skillet over medium-high heat with 15 ml (1 tbsp) oil. Sear the chicken for 3 to 4 minutes per side until nicely browned. Remove and set aside.

3. 3

   3. In the same pot, add the remaining 15 ml (1 tbsp) oil. Sauté the scallions, white onion, and garlic for 3 minutes. Add the tomatoes and sweet peppers, and cook for 6 to 8 minutes until a thick hogao forms.

4. 4

   4. Stir in the tamarind pulp, grated panela, 240 ml (1 cup) chicken broth, and half of the cilantro. Mix well and cook 2 minutes more.

5. 5

   5. Return the chicken to the pot. Lower to medium-low heat, cover, and cook for 20 to 25 minutes, until the chicken is fully cooked and reaches an internal temperature of 74 °C / 165 °F. Adjust with 2 g (1/4 tsp) salt if needed.

6. 6

   6. Meanwhile, place the yuca in a pot with the remaining chicken broth, enough water to cover, and 2 g (1/4 tsp) salt. Cook over medium heat for 20 to 25 minutes until very tender. Drain, remove the fibrous cores if needed, and mash.

7. 7

   7. Add the butter, milk, and 120 g (3/4 cup) of the sweet corn to the mashed yuca. Mix over low heat for 3 to 4 minutes until you get a soft, creamy hominy-style mash. Adjust salt if needed.

8. 8

   8. In a small dry skillet, toast the remaining 100 g (3/4 cup) sweet corn for 4 to 5 minutes, stirring, until lightly golden. Add the lime juice at the end and toss.

9. 9

   9. Serve a base of the soft yuca and corn mash, top with the chicken and plenty of tamarind sauce, and finish with the toasted corn and the remaining fresh cilantro.

10. 10

    10. If you want to keep it warm before serving, cover the chicken and place it in the oven at 95 °C / 200 °F for up to 10 minutes, without letting the sauce boil too much.