Venezuelan FoodSweet Potato and Corn Cakes with Ají Dulce Coconut Chicken and Warm Black Bean Salad
Original Venezuelan-inspired recipe: golden sweet potato and corn cakes topped with chicken simmered in a mild coconut and ají dulce sauce, served with a warm black bean salad with red onion and cilantro. It brings together classic Creole flavors with a crisp exterior and tender interior.
Ingredients
- 400 g sweet potato, peeled and cubed (for hervir and machacar)
- 160 g sweet corn kernels (fresh or congelados)
- 90 g pre-cooked cornmeal (for dar estructura a the torrecitas)
- 60 g grated white cheese (tipo llanero or fresh salado)
- 1 unit egg (lightly beaten)
- 6 g salt (divided to taste)
- 2 g black pepper (divided to taste)
- 45 ml annatto oil or vegetable oil (divided)
- 500 g boneless chicken breast or thigh, cut into strips (skinless)
- 120 g ají dulce peppers, chopped (without semillas)
- 120 g white onion, chopped (for the guiso of chicken)
- 12 g garlic, minced (divided)
- 100 g red bell pepper, diced (for the guiso of chicken)
- 240 ml coconut milk (without sugar)
- 12 g grated panela or brown sugar (for balancear the sauce)
- 1 g ground cumin (for the chicken)
- 300 g cooked black beans, drained (for the ensalada tibia)
- 60 g red onion, thinly sliced (for the ensalada)
- 15 g fresh cilantro, chopped (divided)
- 30 ml lime juice (for the ensalada)
- 15 ml panela vinegar or apple cider vinegar (for the ensalada)
- 150 g avocado, diced (for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Place the sweet potato in a pot with water and a pinch of salt. Cook for 12 to 15 minutes until tender. Drain and mash while still hot into a thick puree.
- 2
2. While the sweet potato cooks, briefly boil or sauté the corn kernels for 2 to 3 minutes until tender. Drain if needed and set aside.
- 3
3. In a bowl, mix the mashed sweet potato, corn, pre-cooked cornmeal, grated white cheese, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let the mixture rest for 5 minutes so the cornmeal can absorb moisture.
- 4
4. Divide the mixture into 8 portions and shape into small thick cakes with lightly moistened hands.
- 5
5. Heat a large skillet over medium heat with 1 1/2 tablespoons annatto oil or vegetable oil. Brown the cakes for 3 to 4 minutes per side until firm and golden. Transfer them to a tray and keep warm in the oven at 200 °F / 95 °C.
- 6
6. Season the chicken strips with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the ground cumin.
- 7
7. In the same skillet, add 1 tablespoon oil. Sauté the white onion, half of the garlic, the red bell pepper, and the ají dulce peppers for 5 to 6 minutes, until fragrant and soft.
- 8
8. Add the seasoned chicken and cook for 5 to 7 minutes, stirring, until it changes color completely.
- 9
9. Stir in the coconut milk and grated panela or brown sugar. Cook over medium-low heat for 8 to 10 minutes, until the sauce thickens slightly and the chicken is juicy. Adjust salt and pepper.
- 10
10. In another small skillet, heat the remaining 1/2 tablespoon oil. Add the rest of the garlic and cook for 30 seconds. Add the black beans and warm through for 2 minutes. Turn off the heat and mix with the red onion, lime juice, vinegar, and half of the chopped cilantro.
- 11
11. To serve, place 2 cakes on each plate, top with the ají dulce coconut chicken, and add the warm black bean salad on the side. Finish with the remaining cilantro and the diced avocado.
- 12
12. Serve immediately to enjoy the contrast between the golden cakes, the creamy coconut sauce, and the fresh warm salad.
Chef tips
If the cake mixture feels too wet, add 1 to 2 extra tablespoons of pre-cooked cornmeal. For more flavor, let the seasoned chicken rest for 10 minutes before cooking.
Substitutions
You can swap the sweet potato for well-drained roasted squash, though the texture will be softer. White cheese can be replaced with mild feta or a firm fresh cheese. If ají dulce is unavailable, use mini sweet peppers and an extra pinch of cilantro.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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