Dominican Yuca and Corn Fritters with Cilantro Chicken, Auyama Cream, and Avocado Salad

Instructions

1. 1

   1. In a bowl, season the chicken with 15 ml (1 tbsp) lime juice, half of the chopped garlic, the oregano, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Let it rest for 15 minutes.

2. 2

   2. Place the yuca in a pot with enough water to cover it and add a pinch of salt. Boil over medium-high heat until very tender, about 20 to 25 minutes. Drain, remove the fibrous core if present, and mash into a thick purée.

3. 3

   3. While the yuca cooks, place the auyama in another pot with 240 ml (1 cup) water. Cook covered over medium heat for 12 to 15 minutes until soft. Blend or mash the auyama with the evaporated milk, butter, cumin, 1 g (1/4 tsp) salt, and a pinch of pepper until smooth and creamy. Keep warm.

4. 4

   4. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium heat. Add the chicken and brown for 4 minutes. Stir in half of the red onion, the red bell pepper, green bell pepper, sweet peppers, and half of the cilantro. Sauté for 4 to 5 minutes.

5. 5

   5. Add the tomato paste and cook for 1 minute, stirring. Pour in 180 ml (3/4 cup) water, lower the heat, and cook for 10 to 12 minutes, until the chicken is fully cooked and juicy and the sauce is reduced. Adjust salt and pepper. Set aside.

6. 6

   6. In a large bowl, combine the mashed yuca with the corn kernels, egg, fine cornmeal, the remaining garlic, 2 g (1/2 tsp) salt, a pinch of pepper, and about 15 g of the remaining cilantro. Shape into 8 compact fritters.

7. 7

   7. Heat 60 ml (4 tbsp) vegetable oil in a wide skillet over medium heat. Fry the fritters for 3 to 4 minutes per side until golden and crisp. Transfer to paper towels.

8. 8

   8. In another bowl, combine the avocado with the remaining red onion, 15 ml (1 tbsp) lime juice, white vinegar, a pinch of salt, and the remaining cilantro. Toss gently so the avocado keeps its shape.

9. 9

   9. To serve, spoon a base of auyama cream onto each plate. Arrange 2 fritters per serving on top, add the cilantro chicken, and finish with the avocado salad. If desired, keep the cream warm over very low heat without boiling.

10. 10

    10. If you prefer to finish the fritters in the oven to keep them hot, place them on a tray and bake at 180°C (350°F) for 5 minutes before serving.