Pumpkin and Corn Timbale with Shredded Chicken in Mild Cocoa Sauce and Fresh Cheese Cream

Instructions

1. 1

   1. Place the chicken breast in a pot with 750 ml (3 cups) water, 1/2 teaspoon salt, and the bay leaf. Cook over medium heat for 18 to 20 minutes, until the chicken is cooked through. Remove, let cool slightly, shred, and reserve 120 ml (1/2 cup) of the broth.

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   2. While the chicken cooks, boil the pumpkin in enough water for 12 to 15 minutes until very tender. Drain well and mash until smooth.

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   3. Blend or process half of the sweet corn kernels with the milk until thick but pourable. Transfer to a bowl and add the pumpkin purée, pre-cooked cornmeal, melted butter, egg, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Fold in the remaining corn kernels and mix. Let rest for 5 minutes.

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   4. In a large skillet, heat 2 tablespoons of annatto oil over medium heat. Sauté 100 g (about 3/4 cup) of the onion, the sweet pepper, and the garlic for 4 to 5 minutes until fragrant and softened.

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   5. Add the tomato, tomato paste, cumin, cocoa powder, 1/2 teaspoon salt, and the remaining black pepper. Cook for 3 to 4 minutes, stirring, until the tomato breaks down slightly.

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   6. Stir in the shredded chicken and 120 ml (1/2 cup) reserved broth. Cook for 5 to 7 minutes until you have a moist but not watery filling. Turn off the heat and mix in 1 tablespoon chopped cilantro.

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   7. For the cream, place the heavy cream, fresh cheese, and the remaining chopped onion in a small saucepan. Cook over low heat for 3 to 4 minutes, stirring, until the cheese softens and forms a rustic cream. Adjust with a pinch of salt if needed.

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   8. Preheat the oven to 190°C / 375°F. Grease an approximately 20 x 20 cm (8 x 8 inch) baking dish with a little butter.

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   9. Spread half of the pumpkin-corn mixture in the dish. Distribute all of the chicken filling on top. Cover with the remaining mixture, smoothing the surface with a spoon.

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    10. Bake at 190°C / 375°F for 25 to 30 minutes, until the timbale is set and lightly golden around the edges.

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    11. Let rest for 8 minutes after removing from the oven. Serve hot with the cheese cream spooned over the top and finish with the scallions and remaining chopped cilantro.