Ecuadorian Chicken in Naranjilla Peanut Sauce with Golden Yuca Cake and Fresh Cucumber Salad

Instructions

1. 1

   1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, half of the garlic, and half of the annatto. Mix well and let rest for 10 minutes.

2. 2

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

3. 3

   3. Mix the mashed yuca with the fresh cheese, egg, butter, and 2 tablespoons chopped cilantro. Adjust with a pinch of salt. Set aside.

4. 4

   4. In a wide skillet, heat 2 tbsp (30 ml) oil over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and set aside.

5. 5

   5. In the same skillet, add the onion, reserving about 1/4 cup for the salad. Add the green bell pepper, the remaining garlic, and the remaining annatto. Sauté for 4 to 5 minutes until the onion is soft and fragrant.

6. 6

   6. Add the naranjilla pulp and chicken stock. Cook for 3 minutes over medium heat, scraping the bottom of the skillet to incorporate the browned bits.

7. 7

   7. Add the ground peanuts and stir until a lightly thickened sauce forms. Return the chicken to the skillet, reduce the heat, and cook for 18 to 20 minutes, until the chicken is fully cooked and the sauce is silky. If checking with a thermometer, the center of the chicken should reach 165°F and 74°C. Stir in 2 more tablespoons cilantro at the end.

8. 8

   8. While the chicken cooks, preheat the oven to 400°F and 205°C. Lightly grease a baking dish or oven-safe skillet with the remaining oil.

9. 9

   9. Spread the yuca mixture in the dish in a 1 to 1 1/4 inch layer. Bake for 18 to 22 minutes at 400°F and 205°C, until golden around the edges. Let rest for 5 minutes and cut into portions.

10. 10

    10. For the salad, toss the cucumber with the reserved onion, lime juice, white vinegar, the remaining cilantro, and a pinch of salt. Let sit for 5 minutes.

11. 11

    11. Serve one portion of the yuca cake, place the chicken with plenty of naranjilla peanut sauce on top or alongside, and finish with the fresh cucumber salad.