Caracas-Style Yuca and Corn Fritters with Citrus Panela Chicken, Creamy White Beans, and Avocado Salad

Instructions

1. 1

   1. Place the chicken breast in a pot with enough water to cover it. Add 40 g (about 1/4 cup) onion, 1 garlic clove, and 1/2 teaspoon salt. Cook over medium heat for 18 to 20 minutes, until the chicken is fully cooked. Remove, let it cool slightly, and shred finely.

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   2. While the chicken cooks, boil the yuca in water with 1/2 teaspoon salt for 18 to 22 minutes, until very tender. Drain, remove the fibrous core if needed, and mash into a rustic purée.

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   3. For the creamy white beans, heat 1 tablespoon vegetable oil in a skillet or saucepan. Sauté 70 g (1/2 cup) onion, half of the sweet pepper, and 1 garlic clove for 4 to 5 minutes. Add the white beans, chicken broth or water, cumin, oregano, 1/4 teaspoon salt, and a pinch of pepper. Cook for 5 minutes, then blend or mash until thick and smooth. Keep warm.

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   4. For the citrus panela chicken, heat 1 tablespoon vegetable oil in a skillet. Sauté 70 g (1/2 cup) onion, the remaining sweet pepper, and 2 garlic cloves for 4 minutes. Add the shredded chicken, grated panela, orange juice, 1 tablespoon lime juice, 1/4 teaspoon salt, and the remaining pepper. Cook for 6 to 8 minutes, stirring, until the liquid reduces and the chicken is glossy and juicy.

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   5. For the fritters, mix the mashed yuca, sweet corn, pre-cooked cornmeal, grated fresh white cheese, beaten egg, half of the chopped cilantro, and 1/4 teaspoon salt in a bowl. Shape into 8 compact fritters with lightly damp hands.

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   6. Heat 2 tablespoons vegetable oil in a wide skillet over medium heat. Cook the fritters for 3 to 4 minutes per side until deeply golden and firm. If you prefer to finish them in the oven, transfer them to a tray and bake for 8 minutes at 200 °C / 400 °F.

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   7. Make the salad by combining the avocado with the remaining cilantro, 1 tablespoon lime juice, a pinch of salt, and a pinch of pepper. Toss gently so the avocado keeps its shape.

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   8. To serve, spread a layer of creamy white beans on each plate, place 2 fritters on top or alongside, add a generous portion of citrus panela chicken, and finish with the avocado salad. Serve immediately.