Golden Yuca Bowls with Achiote Chicken, Toasted Corn and Lime Sauce

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Bring a large pot of water with 1 teaspoon salt to a boil. Add the yuca and cook for 12 to 15 minutes, until tender but not falling apart. Drain well, remove any visible tough center fibers, and let it steam dry for 2 minutes.

2. 2

   Meanwhile, in a bowl mix the achiote paste, half of the garlic, 2 tablespoons (30 ml) lime juice, 1 tablespoon (15 ml) olive oil, cumin, oregano, smoked paprika, 1/2 teaspoon salt, and black pepper. Add the chicken and coat well. Let it rest for 10 minutes.

3. 3

   In another bowl combine half of the red onion with the white vinegar, 1 tablespoon (15 ml) lime juice, honey, and a pinch of salt. Mix and set aside to quick-pickle while everything else cooks.

4. 4

   Place the yuca on a baking sheet, add 1 tablespoon (15 ml) olive oil and a pinch of salt, and toss to coat. Roast for 20 to 25 minutes at 425°F (220°C), turning halfway through, until golden on the edges.

5. 5

   Heat a large skillet or griddle over medium-high heat. Cook the marinated chicken for 5 to 7 minutes per side, or until fully cooked and lightly caramelized. Transfer to a board and rest for 3 minutes before slicing into pieces.

6. 6

   In the same skillet, add the corn, the remaining red onion, and the remaining garlic with 1 teaspoon oil if needed. Cook for 4 to 6 minutes, stirring, until the corn is toasted in spots and the onion is slightly softened. Add a pinch of salt.

7. 7

   For the sauce, mix the yogurt with 1 tablespoon (15 ml) lime juice, half of the chopped cilantro, a pinch of salt, and a few grinds of pepper. Stir until creamy.

8. 8

   Assemble the bowls by dividing the golden yuca, achiote chicken, toasted corn, and pickled onion. Add the avocado, finish with the lime sauce, and scatter the remaining cilantro on top. Serve immediately.