Sweet Corn and Yuca Patties with Ají Dulce Braised Chicken and Warm Avocado Cream

Instructions

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   1. Place the yuca in a pot with enough water and a pinch of the salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove the fibrous core, and mash while still warm into a firm purée. Let it cool slightly.

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   2. While the yuca cooks, season the chicken breast with 1 teaspoon salt, 1/2 teaspoon black pepper, half of the garlic, the cumin, and the oregano.

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   3. Heat 2 tablespoons of the vegetable oil in a wide skillet over medium heat. Add the onion and cook for 3 minutes. Stir in the ají dulce and the remaining garlic and sauté 2 minutes more. Add the tomato and grated panela; cook for 5 minutes until a thick sauce forms.

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   4. Add the seasoned chicken to the skillet and cook for 4 minutes, stirring. Pour in the chicken stock or water, lower the heat, and cook for 12 to 15 minutes, until the chicken is tender and the sauce is rich but not watery. Adjust with a little more salt and pepper if needed. Keep warm.

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   5. For the patties, combine the yuca purée, sweet corn kernels, pre-cooked cornmeal, grated white cheese, egg, cilantro, 1/2 teaspoon salt, and the remaining black pepper in a bowl. Mix well until you have a moist, shapeable mixture.

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   6. Shape 8 compact patties, about 3 inches wide. If the mixture feels too soft, let it rest for 5 minutes so the cornmeal can absorb some moisture.

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   7. Heat 3 tablespoons of the vegetable oil in a nonstick skillet over medium heat. Cook the patties for 3 to 4 minutes per side, until deeply golden and crisp on the outside. Transfer to a tray and keep warm in the oven at 200 °F / 95 °C while you finish the batch.

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   8. For the warm avocado cream, place the avocado, heavy cream, lime juice, water, and a pinch of salt in a blender. Blend until smooth. Warm very gently for 1 to 2 minutes over low heat without boiling, or in the microwave in short bursts, just until slightly warm.

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   9. Serve two patties per plate, spoon the braised chicken and some of its sauce on top, and finish with spoonfuls of warm avocado cream. If desired, add a little more fresh cilantro at the end.