Llanero Casabe Timbale with Annatto Chicken, Creamy White Beans and Green Mango Pico

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Place the cassava flatbread pieces on a tray and bake for 6 minutes, turning halfway through, until extra crisp. Set aside.

2. 2

   In a bowl, mix the chicken with 1 tablespoon annatto oil, half of the garlic, the cumin, oregano, 1/2 teaspoon salt, and black pepper. Let it rest for 10 minutes while you prepare the rest.

3. 3

   Heat 1 tablespoon annatto oil in a large skillet over medium heat. Add half of the onion and half of the sweet pepper. Cook for 4 to 5 minutes until softened. Add the seasoned chicken and brown for 5 minutes, stirring.

4. 4

   Add the chicken broth and grated panela to the chicken. Cook over medium-low heat for 12 to 15 minutes, until the liquid reduces and the chicken is juicy and lightly glazed. Adjust salt if needed and keep warm.

5. 5

   In another small pot, heat 1 tablespoon annatto oil over medium heat. Sauté the remaining onion, remaining sweet pepper, and remaining garlic for 4 minutes. Add the white beans, coconut milk, 2 tablespoons lime juice, and 1/2 teaspoon salt. Cook for 8 to 10 minutes, lightly mashing some of the beans to create a creamy texture.

6. 6

   In a medium bowl, combine the green mango with the cilantro, the remaining 2 tablespoons lime juice, and a pinch of salt. Let it stand for 5 minutes so the mango absorbs the seasoning.

7. 7

   To assemble, use a ring mold or build freely on each plate. Place a cassava flatbread base, add a layer of creamy white beans, then a layer of annatto chicken, and top with a spoonful of green mango pico. Repeat once more to create a two-layer timbale.

8. 8

   Finish each timbale with grated hard white cheese. Serve immediately to keep the contrast between the crisp cassava, creamy beans, and fresh pico.